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).
Watch for affiliate links to products I have used in these recipes when testing them and those which I can fully recommend.
Make your own DIY baking blend using this Quick Mix from Runamok Mama.
- 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
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.
*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.
Serving Size:1 piece
Amount Per Serving: Calories: 312 Total Fat: 31g Saturated Fat: 18g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 173mg Sodium: 312mg Carbohydrates: 4g Fiber: 0g Sugar: 2g Protein: 6g