Lighter lemon loaf cake is such a delicious and easy cake to make. It’s based on Starbucks lemon loaf cake so if you love that but want a healthy version with less calories and fat then this is for you!
Lighter lemon loaf cake is my lighter version of the tasty lemon loaf cake that you find in Starbucks.
As I mentioned in the wholemeal chocolate cranberry cookies recipe last Thursday, I see it every morning when I pop in for my Americano.
I’ve been wanting to make a lower calorie version of it for a while so that’s what I’ve done here.
I tried my lemon cake recipe out on my colleagues at work.
They not only assured me that the taste and texture were identical to the original Starbucks one, but also wolfed down the whole loaf I left in our communal kitchen in one hour!
I think that says it all!
Now folks, my recipe is not in any way dissing the actual lemon loaf cake you get in Starbucks.
I’m a huge fan of Starbucks. Their cakes look amazing and I enjoy their coffee daily.
I’m just conscious of the fat and calories that I consume. That’s all.
On the cake label in the Starbucks store, they advertise their lemon loaf cake as having 360 calories per slice.
What I’ve got for you here today is still a really soft, moist and tender lemon zest packed cake. I’ve then covered it in a lemon juice and icing sugar topping.
But my lemon loaf calories come in at only 154 per slice. So in comparison to the Starbucks version this is a healthy lemon cake recipe!
This is a remarkably easy to make cake too.
I’m not one who has loads of time to faff about in the kitchen. Trying out all sorts of different cake batters and layers. As well as a pristine topping.
Nope, I just want to make a cake. Because I love cake. And then I love to share it with people who I know will appreciate it. Like my work colleagues and you folks!
This lighter loaf cake is just two bowls of ingredients mixed together.
A loaf tin for baking and a bowl of icing sugar mixed with lemon juice.
I’ve even managed to minimise the washing up as well as the calories and fat here.
I accept your thanks. 😉
Love this Lemon Loaf Cake Recipe? Then try these!
Cherry Bakewell Loaf Cake – an easy and delicious budget cake with all the flavours of a bakewell tart. Topped with a layer of icing sugar. It’s perfect for sharing with friends!
Gluten Free Carrot and Sultana Cake – a deliciously simple and sweet tasting delight. With a beautifully moist texture and hints of cinnamon. Topped with a smooth and dreamy no fat cream cheese topping.
Pumpkin and Walnut Loaf – filled with crunchy little pieces of walnut and made from whole wheat flour this tasty sharing recipe is a healthy way to enjoy pumpkin with friends and family!
For This Lemon Loaf Cake Recipe You May Need….
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- Loaf tin
- Measuring spoons
- Kitchen scale
- Measuring jug
- Large mixing bowl
- Pyrex mixing glass bowl
- Wooden spoon
- Wooden skewers
- Wire baking rack.
As you can see it’s relatively inexpensive and its perfect for loaf cake recipes.
Plus it’s teflon coated and comes with a lifetime guarantee.
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Lighter lemon loaf cake is such a delicious moist and easy cake to make. It's based on Starbucks lemon loaf cake so if you love that but want a healthy version with less calories and fat then this is for you!
Lighter Lemon Loaf Cake Recipe
This lighter lemon loaf cake is perfect to bake and share with friends.
No need to go to Starbucks when you can recreate it at home. And save money too!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Lighter Lemon Loaf Cake
- 300 g self raising flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 100 g golden caster sugar
- Zest of one lemon
- 2 eggs lightly beaten
- 100 ml Greek yogurt
- 50 ml sunflower oil
- 125 ml lemon juice
- ½ tbsp. vanilla extract
For the topping :-
- 200 g icing sugar
- 3 tbsp lemon juice
- Preheat oven to 180C and grease a 20cm x 12.5cm / 8” x 5” loaf tin.
- Sift all of the dry ingredients, the flour, baking powder, bicarbonate of soda, caster sugar and lemon zest into a bowl.
- In a separate bowl, add the wet ingredients the eggs, yogurt, oil, lemon juice and vanilla extract. Mix together.
- Gradually pour the wet ingredients into the larger bowl with the dry ingredients. Fold all of the ingredients together using a spatula.
- Pour cake mixture into loaf tin and bake for 20 - 25 minutes until risen and golden brown.
- Check the loaf has cooked by inserting a wooden skewer / cocktail stick into the centre which should come out clean if cooked then remove from the oven.
- Allow to cool slightly in the tin before removing and transferring to a wire baking rack.
- In a measuring jug make the icing by whisking together the icing sugar and lemon juice and pour on top of the loaf spreading out evenly.
- Store in an air tight container or slice into 14 slices and freeze.