Lighter Lemon Loaf Cake
Lighter lemon loaf cake is such a delicious and easy cake to make. It's based on Starbucks lemon loaf cake but with with less calories and fat.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 14 slices
- 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.
Calories: 154kcal | Carbohydrates: 25g | Protein: 3.7g | Fat: 4.6g | Saturated Fat: 0.9g | Monounsaturated Fat: 1.8g | Cholesterol: 24mg | Sodium: 155.2mg | Fiber: 0.7g | Sugar: 7.8g | Vitamin A: 50IU | Vitamin C: 8.3mg | Calcium: 60mg | Iron: 0.5mg