You’ve seen the Lemon Poundcake in the Starbucks display….you maybe used to buy it B.D. (Before fantastic Diet plan)…okay, BFDP but it doesn’t seem as historic that way ;). You might have been so tempted to cheat and have just one. more. slice. in the past. But from this day forward you are FREE of that temptation! This tangy, sweet, delicate pound cake tastes so good you will have to keep reminding yourself that it’s low carb and sugar free. I was inspired by this pinterest recipe to try my hand at this cake and this is my version of it as a Sugar Free Copycat Starbucks Lemon Loaf and after a few trial and errors this cake emerged! I will admit though that although I really enjoy it fresh from the oven it is my all time favorite cake on the third day! Talk about a make ahead treat, yay :). This cake is one of my daughter’s favorites and she had really wanted me to convert it and post it for some time to no avail; other things just kept coming up. So then she got really creative and talked me into telling her how to make it so she could bake it for me for my birthday! So in gratitude and remembering how much we really LOVE this cake I’m adding it to the blog today. One of the first cakes I ever made on THM about 2 1/2 years ago was this fantastic lemon cake from The Coers Family. It is a non baking blend version and a perennial favorite in the THM community too, but more of a layer cake than a pound cake. This Sugar Free Copycat Starbucks Lemon Loaf is a variation of my other pound cakes like the Cinnamon Bundt Cake and the Pumpkin Maple Spice Cake and contains the latest in THM baking ingredients.
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FOR THE CAKE: Preheat oven to 350 degrees. Grease a 9×5 loaf pan and 3 or 4 additional mini loaves or muffin cups.
- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1/2 cup Gentle Sweet
- 4 large eggs (my cake is so yellow because I used pastured -naturally orange- eggs)
- 4 tablespoons fresh lemon juice (about 2 medium lemons)
- 3/4 teaspoons pure lemon extract (optional but use more lemon juice if you leave it out)
- 1 1/2 cup THM Baking Blend or if you’re out try this sub recipe for Quick Mix
- 1/4 tsp salt
- 1 tsp baking powder
- In a large mixing bowl beat cream cheese and butter with sweetener until fluffy (about 2 minutes). Add eggs, one at a time, beating after each until fully incorporated. Beat in lemon juice, and extract.
- Now add the dry ingredients in one at a time, right on top of the wet ingredients and mix just until blended.
- Fill a 9×5 inch greased loaf pan 3/4 full with the batter and make little loaves or cupcakes out of remaining batter.
- Bake in a 350 degree oven for 20 minutes for loaf and check on the smaller loaves. Remove the loaves if they are ready and once the 9×5 cake starts to brown cover the cake loosely with foil and bake an additional 20-30 minutes until toothpick inserted in the center comes out clean. Cool on rack for 5 minutes and turn out onto plate and cool completely before frosting.
I used a 9×5 sized loaf pan and think it is optimal, but whatever size your pan is just fill it to 75% so that it doesn’t rise over the top and use any remaining batter to make mini loaves or even muffins. My loaf pans range in size from 3×7 to much larger but the baking time is based on a 9×5 loaf pan.
FOR THE LEMON GLAZE:
- 1/2 cup powdered xylitol or 1/4 cup Gentle Sweet (I recommend the xylitol)
- 2 tablespoon lemon juice
- 2 T heavy cream
- 4 oz softened cream cheese or 1/2 block cream cheese
Blend these ingredients together very well (I used an immersion blender) and pour onto cooled cake. *Notes: *Cooking time directions for the cake are for an electric oven, gas oven times may vary. *I used a 9×5 sized loaf pan and think it is optimal, but whatever size your pan is just fill it to 75% so that it doesn’t rise over the top and you can use any remaining batter to make mini loaves or even muffins. My pans range in size from 3×7 to much larger, but the baking time is based on a 9×5 loaf pan.