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.
Servings 14 slices
Calories 154kcal
Equipment
Ingredients
- 300 g self raising flour
- 2 teaspoon baking powder
- 1 teaspoon 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 tablespoon lemon juice
Instructions
- 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.
Nutrition
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