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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Just in case anybody was wondering, I just experimented by smoothing one tablespoon of batter into each of 24 mini muffin tins and they came out beautifully. I now have perfect little lemon cakes for a Game of Thrones party. ^^
I just made this recipe to the letter in the exact size pan recommended with all the exact ingredients. It tastes delicious but it didn’t rise so my whole cake is only like 1 1/2 inches tall. I wish I knew what happened
Hi! Sorry for how late this reply is, but I just saw your comment and wanted to update that there’s now a larger version of the recipe in case you want to make it again someday and get results with the same flavor but a larger size 🙂
https://lett-trim.today/vegan-lemon-bread-recipe/%3C/a%3E%3C/p%3E
I saw your post on facebook and realized I never gave feedback after trying this cake a few months ago for the first time. Since then, I have made it twice more. I guess that means it’s good! Haha.
Really though, I love the recipe! Haven’t been to Starbucks in years, but this satisfies any craving I have for lemony desserts, and I can’t imagine Starbucks version being any better than this!
This was really yummy! My best friend shared it on facebook this morning and I have the day off from work. Sounds crazy that someone would want to spend her day off on a hot summer day in front of a hot oven, but that’s what I did! And the results were sooooo worth it!
I’m getting tired of having my mouth banded shut after a softball shattered my face (and major reconstructive surgery), and the diet that goes with it. I can’t chew anything at all. Period. When you wrote that this cake melts in your mouth I decided to try it – and it does! This beats all the soup and mashed potatoes I’ve been sustaining on right now. This cake is amazing even if your mouth isn’t shut and you’re not on a crazy soft food / liquid diet! This cake is so yummy. I’ve made a few of your recipes for this crazy time in my life and you have some that have truly helped me get through this ordeal. Tomorrow I’m trying the Peanut Butter Breakfast Pudding, even though all of it will have to go in the blender. Thanks Katie! You help people in ways you don’t even know 😉
Oh no! Feel better!
Thanks! Glad you and your kids liked the cake too!
You have made three very happy kids this morning when I served them this recipe for breakfast along with eggs and fresh fruit. Not to mention one very happy mom! 🙂 We love your recipes, Katie!
I made this with a mixture of real and bottled lemon juice and it was SO good! It would probably be best with pure lemon but you go with what you got. I’m making it again, this time with real lemon, bottled lemon, bottled lime and a dash of lemon soda and will see how it turns out. If the batter on the spoon is any indication then this is gonna be yumm
My husband loves the original Starbucks cake, so this was a winner in our house! The only thing is that it came out a little flat. Is that normal or maybe I did something wrong. I did use whole wheat flour because I didn’t have spelt. Could that have made the difference? It still tasted delicious though and will definitely make it again!
Whole Wheat flour is much more dens than spelt flour. Read Katie’s FAQ page. It says you are free to substitute flours but at your own risk, and she does not recommend whole wheat because of its densness.
Would this recipe work if I tried oranges instead of lemons?
Sounds delicious! Please write back if you try it!
I just made this with a (very) small lemon and a large orange. Very yummy!!
I’ve made this twice, once with half all purpose flour and half spelt, and once full spelt. Both times were delicious!
I only had one small lemon so I added in a large orange to fill the 1/2 lemon juice and only used the lemon for the zest. It’s delicious! A yummy citrus-y cake with a mainly lemon flavor. I also used greek yogurt and didn’t add any extra liquid. I made this for my family for breakfast and it was definitely a favorite! I’m also always recommending your recipes to my highschool friends, thanks Katie!! <3
Katie,
Do you have GF version of this recipe? If not, do you think this recipe will work using coconut yogurt and gluten free all purpose flour? I enjoy your recipes, and I’d love to try this one. Love lemon cake!
I successfully made this one using Bobs gf all purpose. No xantham gum even!
I doubled the recipe in a Bundt pan and it came out perfect!
I have tried a number of your recipes with great success and am excited to make this! Living in the Seattle area, I’m always tempted by Starbucks’ lemon cake and now can indulge in a healthy way. Thanks for sharing!
Have you tackled a healthy version of the Starbucks pumpkin loaf?
There is a Healthy Chocolate Chip Pumpkin Loaf in her cookbook if you have it. It is one of my favorite recipes in the book! (I’m not affiliated with the book, just a fan)
Hi Katie,
Love, love, love your healthy makeover recipes!! When I bake, I always bake it low fat.
Does the fat percentage of the yogurt matter? I have some 0% but would it need to be higher? Thanks!!