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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This looks perfect for Slimming World members! Could I use agave instead of sugar or would that be too much liquid? Can’t wait to make this! 😀
I needed to make a dairy-free cake and couldn’t use a soy substitute for the yoghurt either, so I used unsweetened applesauce instead and it worked a treat.
I used oat flour instead of white or gf flour, and I don’t think the cake turned out well. It was very dense. Definitely going to try with white flour next time!
I halfed the amount of lemon juice and decreased the amount of sugar to 1/3 of a cup and it turned out amazing! Unbelievably fluffy and light. This recipe’s definitely going to stick.
Has anyone tried Oat Flour?
I’ve made this in a loaf pan with bottled lemon juice and there was a slight bitter flavor.
Today I wanted to try my mini donut maker with all fresh squeezed lemon juice. The flavor was really good, no bitterness; however my mini donut maker was way too hot and burned them, or they were too tender to remove in one piece if in for less time.
Great recipe overall! Just don’t use bottled lemon juice!
This looks yum! Is it possible to use maple syrup instead of sugar? Since it’s more liquid, do you know how would you adjust the quantities?
Just tried making this, and it’s delicious! Thank you for the recipe!!
I used an 8 inch round pan and it came out pretty good, and fluffy. I imagine it would be fluffier if I had the right size loaf pan. It tasted like a sponge cake, thanks for the recipe.
Made this and it’s great. Did double the recipe ( had to squeeze a lot of lemons! ) Found it a little denser than other cakes I make without eggs. Can u add eggs to solve this and does doubling the recipe make it trickier? Thanks
Sounds delish and I want to make this. My question is if I use sweetened yogurt, do I decrease the amount of sugar? If so, how much? If I use regular unsweetened sugar, can I decrease the sugar by
1/4 cup? I will have to use regular white sugar.
Thanks!
Keep the sugar the same. It will be delicious still and will hold its shape because the sugar adds the right amount of bulk.
Hi!! do you think it will be a good idea to add poppy seeds? 🙂
I just loved this! Do you think I should cut some liquid if I add blueberries?
Looking forward to trying this, but do you think I could substitute the spelt flour for almond flour ?
Be sure to report back if you experiment!
can you use whole wheat white flour to make cake
I’d like to note, USE THE CORRECT SIZE PAN!! I never read a recipe through to the very end and I should have. Wrong size pan will yield you a one inch loaf. I have 3 9×5 loaf pans, why do I have 3 9x5s!?!???