Craving that iconic Starbucks lemon cake but worried about your health goals? Get ready to revolutionize your dessert game with this mouthwatering, guilt-free recipe that delivers all the zesty flavor without the extra calories! This healthy remake captures the essence of the beloved coffee shop treat, transforming it into a nutritious slice of heaven that will leave you wondering how something so delicious can be so good for you.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup honey or maple syrup
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, ensuring the sides overhang for easy removal.
- In a large mixing bowl, combine almond flour, coconut flour, baking powder, and salt. Whisk thoroughly to eliminate any lumps and ensure even distribution of dry ingredients.
- In a separate bowl, crack the eggs and whisk until they become light and slightly frothy. Add honey or maple syrup, fresh lemon juice, and lemon zest. Mix until well combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula. Mix until a smooth, consistent batter forms without overmixing.
- Transfer the batter into the prepared loaf pan, using a spatula to spread it evenly and smooth the top.
- Place the pan in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center - it should come out clean with minimal crumbs.
- Remove from oven and let the cake cool in the pan for 10 minutes. Then, use the parchment paper to lift the cake out and transfer to a wire rack to cool completely.
- Optional: Dust with powdered erythritol or drizzle with a light lemon glaze made from powdered sweetener and lemon juice.
Tips
- Room Temperature Ingredients: Ensure eggs and other wet ingredients are at room temperature for smoother mixing and better texture.
- Zesting Hack: Use a microplane or fine grater to get the most flavor from your lemon zest without the bitter white pith.
- Don't Overmix: Gently fold ingredients to keep the cake light and fluffy. Overmixing can lead to a dense, tough texture.
- Moisture Check: If the cake seems dry, brush with a light lemon syrup made from lemon juice and a touch of honey after baking.
- Storage Tip: Store in an airtight container in the refrigerator for up to 5 days, or freeze slices for a quick, healthy treat later.
- Customize Your Glaze: Experiment with sugar-free glazes using erythritol or stevia for an extra layer of sweetness without added calories.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 8g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 70mg
