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This Starbucks copycat Healthy Lemon Cake is light and soft, with a sweet zesty flavor. Made with no refined sugar, no oil and no butter, this Greek yogurt lemon loaf is packed with protein for a delicious breakfast or dessert.

Healthy Lemon Loaf
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If you are looking for more healthy desserts with yogurt, you should also try my Greek yogurt cake, flourless Greek yogurt brownies, protein cheesecake, yogurt protein muffins, and moist protein banana bread.

Lemon loaf is probably one of the most popular Starbucks desserts. Served with its icing, the temptation to order a slice or two is high. My girlfriend and I love it so much – it tastes so moist and buttery and every bite is a burst of flavors. But sadly, the Starbucks treat is loaded with sugars and calories – one slice has about 397 calories for over 20 grams of sugars.

Looking for a healthier low sugar option to satisfy our sweet tooth, I came up with this recipe. My healthy Greek yogurt lemon loaf is so sweet, zesty and fluffy that it will feel like eating the real thing. But for a quarter of the calories and with a punch of protein. A slice has just about 108 calories for over 8 grams of protein!

Why you will love this recipe

  • Healthy and high protein. Sweetened naturally, low carb and high in protein, this is a healthy lemon cake. It’s perfect for any diet, gluten-free and dairy-free included.
  • Starbucks taste. With its unique zesty flavor, it provides the perfect blend of fluffiness and richness without tasting overly sweet. Whether for breakfast, as snack or as a dessert, everyone will enjoy – a real crowd pleaser!
  • Quick and easy. This recipe requires just a handful of simple ingredients and under 10 minutes of active prepping. You don’t need to be a professional baker to make it.
  • Versatile. Whether for breakfast or dessert, this lemon yogurt cake can be enjoyed anytime of the day – also as a post workout snack after the gym. We usually serve it with my Starbucks copycat iced matcha latte or a cup of protein coffee.

Ingredients and substitutes

  • Greek yogurt. Use plain 5% fat or full fat Greek yogurt for the best results. While nonfat Greek yogurt is not recommended, you can swap it for lactose-free or dairy-free alternatives like firm coconut yogurt or Greek-style soy yogurt.
  • Egg. A room-temperature egg adds structure and richness to the cake.
  • Cornstarch. This works as a gluten-free thickener to provide structure, ensuring a moist and tender texture.
  • Protein powder. For extra protein and fewer carbs, this recipe combines cornstarch with protein powder – I used vanilla whey. You can replace it with 2 additional tablespoons of cornstarch or flour, if you do not have protein powder.
  • Maple syrup. A couple tablespoons of pure maple syrup sweeten this healthy lemon cake with no refined sugar. You can substitute it for honey, agave syrup or sugar-free syrups as a keto alternative.
  • Lemon juice. Freshly squeezed lemon juice adds a bright and tangy citrus flavor.
  • Vanilla extract. A dash of vanilla extract enhances the cake flavors and adds a subtle sweet taste. You can omit it, if you are using vanilla protein powder.
Recipe ingredients

As you may see from the pictures, this is a healthy lemon cake with frosting. A low calorie and high protein frosting made from low fat cream cheese, Greek yogurt and maple syrup. You can use nondairy alternatives such as firm soy yogurt and plant based cream cheese, if you follow a dairy-free diet.

How to make healthy lemon cake with frosting

Step 1 – Prep. Preheat the oven to 350°F (180°C) and line a 6-inch (15 cm) baking pan with parchment paper or grease it with oil.

Step 2 – Mix. In a large bowl, whisk together Greek yogurt, egg, maple syrup, lemon juice and vanilla extract until smooth. Sift in the cornstarch and protein powder, then fold gently until fully combined; there should be no lumps left in the batter.

Step 3 – Bake. Pour the batter into your prepared pan and bake for about 30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Step 1 – Frost. Let cool for at least 15 minutes while you prepare the frosting. For the yogurt frosting, add all ingredients to a bowl and mix until combined. Spread on top of your loaf and sprinkle with lemon zest if you desire.

Recipe tips

  • Use higher fat Greek yogurt. For a richer and moister lemon cake, prefer a higher fat Greek yogurt rather than nonfat options – I used 5% fat. It adds creaminess and enhances the cake’s texture.
  • Prefer fresh lemon juice. For the best flavor, opt for freshly squeezed lemon juice. Bottled lemon juice can lack the taste that makes this cake so delicious, just like Starbucks.
  • Start with room temperature ingredients. Ensure the Greek yogurt and egg are both at room temperature before mixing. This helps achieve a smoother batter and a better texture after baking.
  • Sift all dry ingredients. Always sift both cornstarch and protein powder – if using – to avoid clumps in the batter. You should also avoid overmixing, as it can lead to an overly dense cake texture.
  • Adjust sweetness. If you prefer a sweeter cake, add an extra tablespoon of maple syrup or honey to the batter. This also depends on whether you use protein powder or not, as most products are already flavored and sweetened (with no sugar).
Healthy Lemon Cake

Storage directions

  • To store. After frosting, keep leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen as it chills, so it tastes even better the next day.
  • To freeze. For a longer storage you can also freeze it, preferably before adding the icing. To freeze, wrap individual slices in plastic wrap, place them in a freezer-safe bag and store in the freezer for up to 3 months. When ready to enjoy, thaw at room temperature or warm it up in the oven.

Frequently asked questions

Can I make it dairy-free?

Yes, absolutely! Use a dairy-free Greek yogurt such as soy-based Greek yogurt and replace the cream cheese in the frosting with a plant-based alternative. If you are using it, make sure to opt for a vegan protein powder.

Is this cake gluten-free?

As it uses cornstarch instead of flour, this recipe is naturally gluten-free. Just double check that all ingredients, especially the protein powder, are certified gluten-free.

How many calories in a slice of lemon loaf?

One slice of this healthy lemon cake contains about 108 calories including the frosting, making it a light and healthy alternative to Starbucks. Please keep in mind that nutritional values are approximations only, for precise information I recommend calculating your own.

Healthy Lemon Cake

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Healthy Lemon Cake

This Starbucks copycat Healthy Lemon Cake is light and soft, with a sweet zesty flavor. Made with no refined sugar, no oil and no butter, this Greek yogurt lemon loaf is packed with protein for a delicious breakfast or dessert.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 servings
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Ingredients

  • 1 cup (220 g) Greek yogurt, 5% fat or higher recommended
  • 1 large egg
  • cup (30 g) cornstarch
  • cup (30 g) protein powder, vanilla whey (replace with 2 tbsp cornstarch)
  • 3 to 4 tbsp (60 ml) maple syrup, or honey
  • 3 tbsp freshly squeezed lemon juice, from ½ lemon
  • 1 tsp vanilla extract

Healthy Frosting

  • ¼ cup (60 g) Greek yogurt
  • 2 tbsp cream cheese, low fat or full fat
  • 1 to 2 tbsp maple syrup, to taste
  • ½ tsp vanilla extract

Instructions 

  • Preheat the oven to 350°F (180°C) and line a 6-inch (15 cm) baking pan with parchment paper or grease it with oil.
  • In a large bowl, whisk together Greek yogurt, egg, maple syrup, lemon juice and vanilla extract until smooth.
  • Sift in the cornstarch and protein powder, then fold gently until fully combined; there should be no lumps left in the batter.
  • Pour the batter into the prepared pan and bake for about 30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
  • Let cool for at least 15 minutes before frosting and serving.

Healthy Frosting

  • Add all ingredients to a bowl and mix until combined, adjusting sweetness to taste.
  • Using a spatula or spoon, gently spread the frosting on top of the lemon loaf, once it has cooled.

Notes

Storage directions
  • To store. After frosting, keep leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen as it chills, so it tastes even better the next day.
  • To freeze. For a longer storage you can also freeze it, preferably before adding the icing. To freeze, wrap individual slices in plastic wrap, place them in a freezer-safe bag and store in the freezer for up to 3 months. When ready to enjoy, thaw at room temperature or warm it up in the oven.
Nutritional values
  • Nutritional facts include the Greek yogurt frosting (made with fat-reduced cream cheese).
  • Nutritional values are approximations calculated by third-parties and they may vary based on precise ingredients you use. For precise nutrition facts, please calculate your own.

Nutrition

Serving: 1 slice | Calories: 108.9kcal | Carbohydrates: 14.3g | Protein: 8.2g | Fat: 2g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 33.5mg | Sodium: 43.5mg | Potassium: 75.3mg | Fiber: 0.1g | Sugar: 9.7g | Vitamin A: 81IU | Vitamin C: 2.2mg | Calcium: 76.1mg | Iron: 0.4mg
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About Matteo

Iโ€™m the certified nutrition coach and fitness chef behind this blog. My mission is to make eating healthy easy and satisfying โ€“ for anyone and for any diet! My philosophy is simple: real food, clean ingredients and plenty of protein to feel your best.

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