Sugar-Free Copycat Starbucks Lemon Loaf THM S Low Carb is in the house!
You’ve seen the Lemon Loaf in the Starbucks display….you may have bought it in the old days. More recently, you might have been so tempted to cheat on your wonderful eating plan and have just one. more. slice.
But from this day forward you are FREE of that temptation!
And what’s even better is that his tangy, sweet, delicate pound cake tastes so good you will have to keep reminding yourself that it’s low carb and sugar-free.
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.
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.
Here is the Pinterest recipe that I followed to make this wonderful dessert.
After a few trials and errors, this cake emerged! I will admit though that I don’t enjoy it fresh from the oven as much as I do some treats. But, it is my all-time favorite cake on the third day! Talk about a make-ahead treat, yay :).
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 and low carb baking ingredients.
Some sweetener options to try are Powdered Swerve. THM now makes an all erythritol Gentle Sweet Blend. You only use half as as Swerve because it contains stevia. My #1 sweetener recommendation is linked just below but it does contain xylitol so if you have pets to consider be sure and choose one of the other sweetener options (above).
https://store.trimhealthymama.com/product/gentle-sweet-xylitol-erythritol-stevia-ground-blend-16oz-bag/?ref=47
Get updates and info by following me on *Instagram *Pinterest *Facebook and let’s connect over at THM Southern Foodies with Nana’s Little Kitchen.
Watch for affiliate links to products I have used in these recipes when testing them and those which I can fully recommend.
https://store.trimhealthymama.com/product/gluten-free-baking-blend-16oz-bag/?ref=47
Make your own DIY baking blend using this Quick Mix from Runamok Mama.
Sugar Free Copycat Starbucks Lemon Loaf
This tangy, sweet, pound cake tastes so good you have to remind yourself that it's low carb and sugar-free.
Ingredients
- For the cake:
- Preheat oven to 350 degrees. Grease a 9×5 loaf pan.
- 1/2 cup unsalted butter softened
- 8 ounces cream cheese
- 1/2 cup Gentle Sweet or 1/4 cup Pyure
- 4 large eggs* see note at bottom
- 2 teaspoons lemon zest
- 1 teaspoon pure lemon extract
- 1/4 cup almond milk
- 1 1/2 cup THM Baking Blend* see note at bottom
- 1/4 tsp mineral salt
- 1 tsp baking powder
- For the lemon glaze:
- 4 ounce softened cream cheese or 1/2 block cream cheese
- 1/2 cup powdered xylitol* or 1/4 cup Gentle Sweet* I recommend the xylitol
- 2 tablespoon lemon juice
- 2 T heavy cream
Instructions
For the cake:
- In a large mixing bowl beat the cream cheese and butter with sweetener, until is very light and creamy... 1 minute.
- Add eggs, one at a time, beating after each until fully incorporated.
- Beat in almond milk, zest, and extract.* see note on important of beating the dry ingredients.
- 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 with the batter.*
- Bake in a 350-degree oven for 30 minutes and check on it carefully.
- Once the loaf 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-ish. *This is a cream cheesey cake.
- Cool on rack for 5 minutes then run a knife around the edges and turn out onto a plate and cool completely before frosting.
For the lemon glaze:
- Make sure the cream cheese is very soft.
- Blend all the ingredients together in the order given. Mix very well with a mixer or immersion blender.
- Pour onto cooled cake.
Notes
*My cake is so yellow because I used pastured -naturally orange- eggs
*Mix up this DIY batch of Quick Mix if you don't have THM's *OR you can sub in the following for the baking blend. (The texture won't be quite as "normal" but it'll still be good.) 1/2 cup almond flour + 1/2 cup coconut flour + 1/2 cup golden flax seed meal
*If you're pan is a little small you can always use the excess batter to make small loaves or cupcakes.
*You want to beat a lot of air into this cake with the WET ingredients. Do most of the mixing of the dry ingredients by hand after you add the dry ingredients, especially the baking powder.
*Xylitol sweeteners are dangerous to pets but see the info in the post above for subs to this sweetener.
Nutrition Information:
Yield:
8Serving Size:
1 pieceAmount Per Serving: Calories: 312Total Fat: 31gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 173mgSodium: 312mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 6g
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Do you grease the loaf pan?
Hi Ruth yes it’s at the top where it says use a 350 degree oven and 9×5 greased loaf pan. I will add it at the bottom too. Thanks 🙂
If made into cupcakes would it cook for a different length of time?
Yes, it would take a much shorter length of time in cupcakes but I’m not sure how much. I would set the timer for half the cooking time and check on it then if I tried this. 🙂
I know we don’t count calories, etc. so much, but what would be considered a good serving size?
I would say a minimum of 8 pieces Jackie, but it’s so rich that will be a big piece so maybe 10? It’s up to you and if you were serving it after a big dinner you could slice it even thinner, but if eating it as a snack with your coffee (it is protein rich) then of course you can eat a much bigger slice.
You have made my day! I am a huge lemon fan and will be making this tonight!
Thanks Kym and be sure and stop back by and let me know what you think if you get a chance!
Does this need to be refrigerated?
Hi Rachel! Short term it can be left at room temperature, but it will last longer if you keep it mostly refrigerated. I really like the flavor best at room temp though. Thanks for stopping by! 🙂
So I followed the recipe almost to a T but I used extra lemon juice instead of the extract. It isn’t lemony enough and it’s definitely not as yellow as yours!! How do you get it so yellow? The cake part looks spotty because of the flax meal (homemade BB using the link you provided). It has perfect moisture, but the taste is way off.
Hi Alicia! Ok, extra lemon juice is okay as long as it doesn’t make it too moist but the extract definitely put the cake over the top in the lemony department. One thing on this recipe is that the frosting contributes MOST of the lemon flavor and the flavors continue to blend and intensify over time so that as I was saying in the post it’s perfect the third day. I will add to the post that mine was as yellow as it was because I use pastured eggs which are orange in color. If you will use the golden flax instead of the dark when you make your baking mix it should not be spotty at all. I have only ever used THM’s baking blend so I can’t comment except that I have heard great things about the sub I suggested and know that it is well formulated for this diet. Hope this helps Alicia!
It actually does! I didn’t even think of the eggs contributing to the color. I’ll have to remember that next time I make it. I did notice the flavors intensify. It’s so much yummier the next day! I think I’ll be making this for Thanksgiving. It really is that good. Then you for responding!!
Would love more of your recipes!
Thanks Pam! I’m posting as fast as I can. 🙂
I don’t have xylitol or Gentle Sweet yet. I’m using up a big bag of Stevia Baking Blend (don’t know if you have any experience with it). It says it measures cup for cup for sugar replacement. Do you think I could substitute it 1:1 for the Gentle Sweet and xylitol?
Hi Katie! Xylitol does not measure the same as Gentle Sweet; it measures more like sugar. The Stevia Baking Blend contains a form of sugar I believe and so is not on plan. But if the stevia baking blend measures like sugar you can replace it with the xylitol amount for the purposes of trying this recipe. Just remember if it contains sugar of any sort it is not good for weight loss and not THM approved.
DELICIOUS !!!!! My husband asked if this was Trim Hunky Mama. ? He likes the THM meals I make, but not usually the desserts. He loved this. I’m a little confused about the lemon juice though. The recipe for the frosting says to use the two tablespoons of reserved lemon juice. I put 4 tablespoons in the cake and 2 tablespoons in the frosting. We loved it.
Glad this cake was a hit Nichole! When husband’s like our “diet” recipes we know we have scored. Thanks for reminding me to fix that instruction about the reserved juice. You made it correctly and thanks again!
Do you think I could just use salted butter, but omit the added salt that the recipe calls for? I’m thinking I NEED this, but don’t want to run to the store for unsalted butter…
Hi Shannon! Yes definitely use the salted butter and either omit or cut way back on the extra salt. Hope you ENJOY!
I just made this recipe… the loafs are cooling … the dough was a bit stiff. Did I beat it too long?
The batter tasted yummy…
I just signed up for your postings.
Thanks for stopping by and signing up Nancy! These batters tend to be stiff, but usually change in texture during the baking process. I sure hope you love yours.
Hello! Thank you for the recipe! It looks delicious. Is there a print button?
I love lemon poppy seed cake. Could I just add a couple of teaspoons of poppy seeds to this recipe without changing anything else?
Hi, Peggy! You could add them in moderation. Please bear in mind that poppy seeds contain 2.08 grams of carbohydrates per 1 tablespoon. I hope you enjoy your cake 🙂
This recipe turned out SO good! Thanks for sharing!
Hi Sandy! Thanks so much for letting me know it went well, I’m so glad to hear that and stop back by again soon! 😀
I have never left a recipe review anywhere before, but as I sit here eating this cake, I felt obligated to let you know how much I love it! It’s perfect-moist, sweet, and just the right amount of lemon. Thanks so much for sharing this recipe!
Thanks, Danielle! I appreciate you taking the trouble to let me know how much you loved it. Knowing that these recipes are a help to people on this journey to better health is my primary inspiration. <3 ~ Teresia
O to the M with a G! This is the MOST amazing cake. I made this for myself, the husband, and others and everyone LOVED it. I didn’t have the lemon extract so I used extra juice and some lemon peel. IT WAS AMAZING! Seriously amazing. I’m making it again tonight for a department meeting. The second one is in the oven right now! Thank you so much for a wonderful THM S dessert!
Glad it was a hit! That makes me so happy to know 🙂 If you can keep one around for 3 days it is best then! I keep meaning to double it and make a bundt cake out of it some have said it works well. Thanks for stopping in to let me know!
This is deliciously amazing & amazingly delicious!! I have to hold myself back from eating too much at a time. Fortunately I gave most of it away. ? Totally yummy and makes me wonder why I ate sugary treats for so long. Thank you!!
Hi Karen I’m so glad you loved it and thanks for stopping by and letting us know! 🙂
Hey! How much lemon juice would you use to replace the lemon extract?
Hey, Ashley! I’ve never tried it with more lemon juice but it should work but will definitely be thinner so just add a little and see what you think.
Hi, what would this be considered RE: Trim Healthy Mama? FP? S? etc. Thanks, Julie
This is definitely an S Julie! I typically label the recipes under the main photo in case I don’t get it listed elsewhere. 🙂
Hi Teresia,
I am low on the cream cheese, would I be able to sub sour cream in the cake mix so I can use the cream cheese for the glaze?
Thanks,
Heidi
Good question Heidi. I would say yes but you should cut back on the lemon juice if you do, because the sour cream will be more sour than the cream cheese and it will be more moist also. Hope this helps and you might want to try a half batch to test these theories. 🙂
I absolutely loved this cake! My husband did, too, which is amazing! I would love to bake it as muffins only and then freeze some. Your thoughts?
I’m so glad it was a hit! I haven’t made it in muffins yet but I’ve had several people tell me it worked great 🙂
Think this can doubled and baked in the bundt pan?
Hi Jill! I’ve considered doing that several times. Let me know how it goes, but if I were you I’d make it as is once first because that will be a lot of ingredients. Also, cooking times will vary, but if you are wanting to make it in a bundt pan and double it just keep that in mind that you’ll have to adjust it quite a bit. Hope this helps 🙂
Hi! I have tried several of your recipes (I LOVE your sugar-free syrups!), but I have a sensitivity to xylitol…as in, even the most delicious recipes are not worth the consequences for me! I realize that Super-Sweet Blend tastes stronger (and uses 1/2 the amount), so is there a better substitute that doesn’t contain xylitol? Thank you!
Hi Karen! I believe that THM is now carrying an all erythritol version of gentle sweet. I also have problems with xylitol if I use it as a straight replacement for sugar but when using the gentle sweet that is a erythritol/xylitol/stevia combination I’ve never had a problem. If the regular gentle sweet bothers you then I would definitely try the new all erythritol and stevia gentle sweet. Hope this helps. 🙂
Hi Teresia, Do you think I can replace the cream cheese in the batter with ricotta? or half cc half r?
thank you
I think you could but be sure to use the whole milk ricotta and not the reduced fat as the reduced fat had twice the carbs of the full fat when I checked into it. Let me know how you like it if you get a chance. 🙂 <3
This is SO good! One of the first THM friendly baked goods I felt confident enough to share with non-THM friends. 🙂
Thanks Donna, glad it was a hit! <3
Made this scrumptious lemon cake and we all loved it. It will be deffinately a favorite of ours
Hi Robbie! I’m so glad it was a hit and thanks for letting me know. 🙂
I didn’t see any cream cheese in the cake part of the recipe, but the instructions say to beat the cream cheese with butter and sweet blend. I saw cream cheese in the glaze… so did I read it wrong?
Hi Barbara, sorry for the confusion and I have it fixed.
Hi Kathy! Glad you loved the cake and just about any sour dairy, on plan product will work. Sour cream, cream cheese, or greek yogurt. 🙂
Have had this recipe for awhile and just now made the cake. It is FANTASTIC. Love it. FYI, I have a double mini bundt (5 cup) cake pan. This recipe fit perfectly into the two pans. Works well for the two of us, I can freeze one (if the second one lasts long enough) and eat the other now. Thank you for a great cake recipe.
Hi, Vicky and thanks so much for stopping by to let me know. I’m so glad it’s a hit! I really need to try the bundt cake version of this too. <3
So I’m really wanting to make this cake, but I’m low on Gentle Sweet. I do however have a brand new bag of Super Sweet. Can I use that instead?
Hi Rebecca. No, I wouldn’t use super sweet because it won’t have the bulk that’s needed in my opinion. Do you have Swerve or erythritol or xylitol? You can mix the erythritol or xylitol with the super sweet and make a gentle sweet type sweetener.
I am making this cake for a birthday so am excited to try it. I have never used xylitol by itself as yo mentioned for the icing. Do you buy it powered or make it that way? Also, I am sensitive to super sweet. Does the xylitol by itself mimic super sweet or more like gentle sweet.?And can gentle be powdered as well?
Super Sweet contains LOTS of stevia, but Gentle Sweet contains only half the amount of stevia as Super Sweet. Xylitol contains no stevia so if you’re sensitive to Super Sweet and not so much Gentle Sweet you might do better with xylitol.
Some people do have digestive problems if they consume a lot of xylitol so I use it more sparingly than I do the others.
Xylitol is harmful to pets so make sure that you don’t share treats made with xylitol with them.
Oh.My.Goodness!!! I never had the Starbucks kind of this and usually just want chocolate desserts—but this caught my eye, I whipped it up and my family went NUTS!! This is fantastic, my son-in-law kept marveling that it didn’t taste sugar free (really, it just doesn’t—amazing!!) and everybody kept cutting themselves one more piece 😃. Thank you so much for creating and sharing, will be making another before Christmas!!
I don’t have lemon extract, but have NOW essential oil (100% pure lemon)l. Could I use this in place f the extract? If so, how much would I use?
I would not use that brand of essential oil internally, as it is not generally regarded as safe to my knowledge.
Yummy and delicious! Hits the spot, especially the frosting! Thanks for this wonderful recipe.
Hi Mary! I’m so glad it was a hit and thanks for letting me know. 🙂
Could you sub coconut milk for the almond milk to make it nut free? Would that change the taste adversely?
I think it would be fine Laura. Even if it gets a bit of a lemon coconut flavor that combo works together well. 🙂
OK… It’s in the oven now! Can’t wait to try it. I did want to clarify on the baking time is it 30 minutes, then cover it for another 25-30 minutes? Or 30 minutes altogether? Thanks so much
Hi Sheryl! Cook it for 30 minutes and then carefully cover it for another 25-30 minutes. The cream cheese that keeps this cake so moist also slows down the cooking.
I just saw this recipe on the THM board on Facebook. I clicked the link and read the recipe and the comments. I am excited to try it, but really I st wanted to say how impressed I am that after years of this recipe being posted, you are still answering questions about it. Great work and can’t wait to try make it too.
This sounds amazing. What non special ingredient can I swap the almond milk for heavy cream? Can I leave out the zest without changing it too much?
Hi Julie. This cake is already very dense and rich so I’m not sure how well it would go to sub heavy cream for the almond milk. If you’re trying to avoid the nut milk maybe just sub in water instead? If you leave the zest out it will be a lot less lemony. I’ve tried lemon juice in this cake in the past and the juice did not react well at all with the baking blend for some reason. Hope this helps.
I made this last week and it was so good, I made another one for my Bible study group. They really enjoyed it. I purchased some THM products from your link as requested. Please keep the great recipes coming!
Thanks a bunch, Alaina and so glad it was a hit! <3
Is this what you mean by Quick Mix https://www.nanaslittlekitchen.com/thm-friendly-bisquick-style-baking-mix/?
Hmmm, for some reason my link to that post disappeared… Here’s the DIY Quick Mix recipe Marcie. https://www.runamokmama.com/blog/runamok-mamas-quick-mix
My biscuit mix is the one you’ve linked to and it CONTAINS the baking blend. The Quick Mix is a DIY baking blend. Hope this makes sense. 🙂
My apologies if it’s been covered in these comments, but do you mean if it begins to brown at the 30 minute mark, then cover with foil and bake additional 20-30 minutes? Or if it begins to brown before the initial 30 minutes baking time. Lol. Sorry if I seem dense, no pun intended. 😄
Wow – this is a very good recipe. Enough so that I am making it again in 1 week! I’ve tried other Keto lemon cake recipes from other websites, hands down best recipe. Is moist and full of flavor. Thank you 😊
Thanks Ruth!