Sweet frosted healthy lemon cake…
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A soft and fluffy lemon cake that instantly melts as it touches your lips…
Sure, that irresistibly moist lemon cake from Starbucks is hard to resist. But with almost 500 calories, a staggering 9 grams saturated fat, and more than half the sugar limit you’re supposed to consume in an entire day, Starbucks’ famed lemon cake is not even close to a healthy breakfast!
To put things in perspective: You could actually eat seven frosted slices of today’s makeover healthy lemon cake and still not equal the calories and saturated fat in just one slice from Starbucks!
This recipe can be low-fat / low-sugar / whole-grain / under 100 calories per slice
So you could save the Starbucks lemon cake for a rare special occasion… or you could eat this homemade healthy lemon cake every single day.
And it’s so good you’ll probably want to do just that!
Healthy Lemon Cake
Starbucks Healthy Lemon Cake
Ingredients
- 1/4 cup yogurt of choice
- 1/2 cup lemon juice
- 3 1/2 tbsp oil OR more yogurt of choice if oil-free is desired (35g)
- 1/2 tbsp pure vanilla extract
- zest one lemon
- 1 cup spelt or white flour (or bob’s gf + 1/2 tsp xanthan) (130g)
- scant 1/2 tsp baking soda
- 1/4 tsp plus 1/8 tsp salt
- 1/2 cup xylitol or sugar of choice (100g)
- Optional Powdered Sugar Glaze: 1/4 cup powdered sugar or sugar-free powdered sugar + 1 tsp lemon juice.
Instructions
*2019 Update: This makes a small (8×5) loaf. For a larger loaf, be sure to try this Vegan Lemon Bread!
Starbucks lemon cake healthy makeover: Preheat oven to 350 F. Grease an 8×5 loaf pan, and set aside. In a bowl, whisk the first 5 ingredients. In a separate bowl, stir together all remaining ingredients. Pour wet into dry, and stir just until evenly mixed. Smooth into the loaf pan, and bake 25 minutes or until loaf has risen and a toothpick inserted into the center comes out clean. Let cool, then spread the glaze on top if a glaze is desired. Glaze hardens when it cools, and you can refrigerate to expedite the process if you wish. For optimum freshness, store leftover lemon cake slices in the fridge or even in the freezer.
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WOW is all I can say after tasting this recipe. Its not often that a recipe will leave me speechless, but this one did.
After trying it plain, I don’t even think it needs a glaze at all! It is so good even by itself!
If anyone reading this isn’t sure if they should try this lemon cake because they’re not into healthy food or low calorie desserts, MAKE THIS NOW! Even my husband asked for seconds and he is the farthest thing from a health food nut and usually will decline the healthier desserts I make.
This cake was phenomenal. Thanks for posting the recipe! ♥
Katie – I work a Starbucks and try my best to avoid the pastry case. I usually succeed; however, the lemon cake is usually whispering my name from the corner of my eye. This makeover is perfectly adapted. If you like making french presses, try the lemon cake with Kenya coffee. The acid in the coffee mellows out the intensity of the cake. 😀
Just served this for breakfast, and I can say it’s one of the top 10 recipes we’ve made from your site, along with the cookie dough dip, zucchini brownies, breakfast cupcakes, fudgey pudding cake, and others. We’re slowly making our way through your blog. I think it’s safe to say we love CCK recipes! 😉
I just made this and it’s so delicious! Light and just the right amount of lemon. I swirled in some cherry preserves before baking it, it was a good addition 🙂
This looks fantastic! One of my favourite humble cakes as a child, was my granny’s amazing lemon cake 😀 So good! x
Made this last night and it came out great- it tastes exactly like Starbucks version !!!
This is delicious!! I’m not normally a big fan of lemony desserts, but I loved this! Didn’t bother making the glaze. It’s so yummy it doesn’t need the glaze!
It was so delicious!
What does it mean by “SCANT” 1/2 tsp baking soda?
It means barely, so you use just a little less than 1/2 tsp baking soda
After a particularly challenging day I found this recipe in my inbox. I immediately pulled out a lemon and got to work. The recipe is so simple after a rough day, and so crazy good. I pulled it from the oven when it still needed probably a couple more minutes, glazed it right away and ate some warm. Oh. My. Stars. I struggled to contain my selfish joy when my son said the sweet/tart just wasn’t for him. (It’s all mine!!!)
Ha! I wish my sons had felt the same way. They barely left any for me!
Oh my this looks lovely x
This was a very smart idea as theirs is too high in so many things. But a slimmed down version of it can be helpful for anyone who wants to indulge. xo
I used to eat that Starbucks lemon cake all the time- it was so good! Now it’s just too sweet and a calorie bomb. Made this tonight and it was amazing!
Katie, I’ve been meaning to say thank you so much for including a gluten free option with all your newer recipes! It does not go unappreciated!!
The bread looks amazing! Do you think you could use coconut flour in this? If so how much would you use instead of the gluten free mix~
Thank you!