A Healthy Iced Lemon pound cake which takes just 1 minute to whip up and is inspired by Starbucks! This healthy cake is moist, fluffy and the perfect snack or healthy sweet treat to have on hand which comes with a tested oven version too! Naturally paleo and gluten free, there is a vegan and sugar free option too!
I’m ashamed to admit how much money I’ve spent at Starbucks on NON beverage products. However, there is a good reason for this. After my less than satisfactory experience with their Spinach and Feta breakfast wrap, I needed to recreate it to make it actually taste appealing. The same thing happened the year before when I was in the States during the peak of the festive season. Gingerbread and pumpkin spice had taken over and I had to sample the former in all it’s glory….which proceeded to give me a sugar headache for the remainder of the day.
This time around, I sampled several key bakery items in the hopes of recreating them with a fun and much healthier twist to them. This is where my spending has been going towards, as most times, I bought the same item 2-3 times so I could replicate them as accurately as possible…
Okay, fine. They were pretty darn delicious, but when it came to their nutritional profile- Not something I would feel banging enjoying every single day. Anyway, under the guise of ‘recipe development’, I did sample them and over the coming two weeks, I’ll be sharing the recipes on here!
We’ll start off with my favourite of the three- the Iced Lemon Pound cake. I never thought I’d ever proclaim that a citrus style sweet treat tastes delicious but this one changed my opinion. I had walked into my local Starbucks with the intentions of just buying a coffee and mooching their WIFI but they had these small sample cups at the register. I half-heartedly tried one, thinking it was probably their old stock but it tasted delicious- Imagine what a ‘fresh’ slice would have tasted like! (Well, more fresh than this particular pound cake). I was hooked and made the executive decision to recreate this with a twist- Single serve, in a mug and suitable for most dietary lifestyles- Bingo.
Furthermore, as part of my ongoing collaboration with Bai, I’m hoping to showcase their epic range in recipes OUTSIDE of smoothies and drinks. I showed how it could be used in these No Bake Blueberry White Chocolate Snack bars and now, in this healthy 1 minute Iced Lemon Pound Cake.
Zing. (Get it? No? zing zing zing).
This Healthy 1 Minute Iced Lemon Pound Cake is the perfect healthy snack or healthy dessert on hand which reminds you of the infamous lemon pound cake served at Starbucks. Unlike the Starbucks offering, this version isn’t heavy and won’t leave you with a sugar headache. It’s light, fluffy and moist with a cheeky glaze on top (with a high protein option!). This healthy lemon pound cake is also suitable for those following a gluten free, vegan or low sugar diet. For those who follow a paleo lifestyle, you’ll need to swap out the Bai for all dairy free milk.
As with all my other 1 minute cakes, this has been tested using an oven too. I’ve had several readers advise me that it works well in a toaster oven too so there’s that! (I’d never heard of those until recently. In Australia, we use match sticks to warm things up).
Make this Healthy 1 Minute Lemon Pound Cake inspired by Starbucks and use your dollars saved to buy me a Starbucks gift card.
You know, for recipe development.
- 1 T almond flour
- 1 1/2 T coconut flour, sifted
- 1/2-1 tsp lemon zest (can use a citrus zest)
- 1 T coconut palm sugar*
- 1/2 tsp baking powder
- 1 large egg or egg white (sub for 1 flax egg to keep it vegan)
- 3 T + dairy free milk of choice**
- Drop lemon extract
- 1 T coconut butter, melted
- 1 T granulated sweetener of choice
- Milk to thin out
- Drop of lemon extract (optional)
- 3 T vanilla protein powder
- Milk to thin out
- Drop of lemon extract
- In a small bowl, combine the dry ingredients and mix well.
- In a separate small bowl, combine the dairy free milk with the egg (or flax egg) and whisk with the lemon extract. Add the mixture to the dry mixture and mix until just combined.
- Grease a large mug or deep bowl (I used a cereal bowl) generously and pour the batter in it and microwave for at least 50 seconds, depending on the microwave.
- While it's cooling, make the icing by mixing all ingredients to a desired consistency then top the lemon cake.
- * Adjust to desired sweetness- I prefer my glaze to be sweeter than the cake
- ** Depending on the coconut flour you use, you may need less/more. Adjust accordingly
Starbucks fans, do you have any bakery favorites?
Have you ever tried a pound cake before? The generic store bought chocolate version in Australia is epic.
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