Sweet frosted healthy lemon cake…
%20http%3A%2F%2Fchocolatecoveredkatie.com%2F2015%2F03%2F24%2Fstarbucks-lemon-cake-healthy%2F%20%40choccoveredkt){kind=small}
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.
Â
Â
Â
Currently Trending Recipes:
Â
Â
Is it plain flour or self raising?
Making this now!
I love anything lemon, esp Starbucks lemon loaf! But I agree with previous poster that this healthy version actually tastes even better -amazing! It is much more lemony, with a great sweet and sour combo that the sbux version doesn’t have. It is very dense and doesn’t taste lower fat at all (I made with the regular amount of oil and sugar). I don’t think the icing was necessary but was a nice extra for not that much add’l sugar and calories. I actually multiplied all ingredients by 1.5 and made in a 8×8 square pan. I did have to cook it a bit longer though. I think it would also be easy to triple the recipe and put in a 13x 9″ pan
Hi! I’d love to try this recipe, but I’ve only have a 10×4 loaf pan..can you tell me the ingredients conversion for this measure?
Hi Katie! I just made it and it tastes BOMB!
Do actually zest the whole lemon? Or is there a different type of measurement?
Starbucks lemon cake is my weakness, can’t wait to try these.
This looks so good!
Hi
Would I be able to use same measurements if I’m going to use a 28cm bundt pan? thanks 🙂
Experiment and find out! Let us know how it works, if you do.
Hi Katie! Love your blog! I was wondering if it was at all possible to substitute lemon curd for the lemon juice? I have a big jar I need to use up! I have a sneaking suspicion that the yogurt would need to be decreased, but I would like your expert opinion!! (Pretty please??)
I tried this using some honey instead of the sugar.. I also used natural yoghurt. To make up the dry ingredients since I skipped sugar, I crunched up some toasted coconut flakes and put them through.
This resulted in a dense / soft cake, this would be a good dessert option… great flavour
I’m so excited to try this but for some reason can’t find an exact 8 by 5 loaf pan anywhere! I found 8 by 4 or a 9 by 5. Would these work you think?
Yes, but it will just rise less. You’ll have to change the bake time.
What would I have to change the bake time to if I opt to use a 8 by 4 pan?
Not sure, so you’ll have to experiment. Let us know the result, if you do.
I made these last night with real sugar and coconut oil. They are so rich and fluffy and taste SO much better than Starbucks. Everyone in my house loved them. Thanks for all the great recipes Katie!
Hi Katie,
Thanks for the recipe. Could you advise about the mesadure if we use stevia, please?
Got mine in the oven rn. I used zero vanilla Greek yogurt and unrefined coconut oil.
Was dying to try this, been vegan for nearly a year and was looking for a vegan version of one o fly favorite desserts. I did’n’t have any vegan yogurt on hand, so i blended silken tofu to a yogurt-like consistency and it worked just fine. Loved it!