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
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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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Matija says
This is a game changer for me! Thank you!
Chinoiseries says
Loved these, thanks for the recipe! I used Greek yogurt, added 2 tsp poppy seed, used sugar not xylitol, omitted the lemon peel (no organic lemons) and made 6 regular-sized muffins. Perfect, tangy, sweet enough. Will definitely make again.
sharon says
It tasted really lemony (which I love) Could I successfully add eggs? I am not a vegan
Amanda says
I LOVE this cake with other flours I’ve used! But have you tried this with almond flour? Do you think it would be ok?
Krista says
This unfortunately didn’t rise much. Ended up being about an inch. I had it in the oven for about 30-35 minutes. However, it still tasted absolutely amazing. Perfect lemon taste but not overpowering and not too sweet either. My mom said it was the best lemon cake she ever had 👍🏼
Jason Sanford says
It’s been a while since I made that one from her site, but I just made this one again last night and can confirm it rises perfectly. I think the two are similar, just this is bigger, if you want to try it sometime: https://chocolatecoveredkatie.com/vegan-lemon-bread-recipe/
Ana says
No egg???? How does ir hold?
Ruby says
Does it have to be with spelt flour? What about all purpose flour?
CCK Media Team says
That works! 🙂
April says
Would love to try with another type of sweetener as my kiddos don’t like the flavor of xylitol…what about honey?
LuAnn Carson says
This lemon loaf is so good. I mixed lemon juice and powdered monk fruit for a thick tart lemon glaze. Yum!! No one knew it was healthy. Thanks for all of your delicious recipes!
Peggy says
Where can I purchase an 8″ x 5″ Loaf Pan. I live in Rochester, NY and have not been able to find this size.
Thank you
Tonia says
Hello Katie !
I just tried this recipe and although it is super yummy and delicious in flavour terms, the cake turned out very flat . It didn’t raise at all while in the oven.. I used Greek yogurt and white flour. What do you think i did wrong? Thanks!
CCK Media Team says
Hi! What size pan did you use? Also this one is supposed to make a smaller loaf… for a larger one, try this updated version that can be cooked in a standard size pan (9×5 instead of 8×5): https://chocolatecoveredkatie.com/vegan-lemon-bread-recipe/
Pito says
Can i add baking powder to this recipe to make it rise a bit?
CCK Media Team says
We haven’t tried, but if you want a deeper loaf, Katie posted this revised version of the recipe a few years after the original that yields a much bigger loaf: https://chocolatecoveredkatie.com/vegan-lemon-bread-recipe/
Bethy says
Thank you for this great recipe, Katie!
I’m wondering if you have tried making it using oat flour instead of the white or spelt?
judy says
This tasted really good and was very moist, but it was also very small and flat!
I used a 8 x 5 loaf pan. The top surface stayed uneven and bumpy, it didn’t rise up and smooth out like other cakes do. Is that normal?
CCK Media Team says
Hi! Not sure what could have caused the bumpiness – what flour and sweetener did you use? This does make a small loaf, and Katie revised it a few years later to make a larger (standard size) loaf if you’d prefer that one. The larger version will definitely rise: https://chocolatecoveredkatie.com/vegan-lemon-bread-recipe/
Izzi says
I just have to tell you this is one of my favorite recipes! I’ve made it about a zillion times and love that it’s not overloaded with sugar and fat. And the fact that it is a small loaf is one of the best things about it, so when I make it, it’s really a treat. Thanks for such a super recipe!
CCK Media Team says
This makes us so happy, thank you 🙂
Vickie says
I have two questions.
1. Can the lemon cake can be frozen after it’s baked.
2. What is the best way to wash your fruit?(including lemon)