1- Bowl Flourless, Oil-Free Lemon Cake. Only 100 Calories. Extremely Moist and Fluffy. Quick. Easy.
From the window, I watched as the rain pellets gently fell to the ground. Every drop was an added gift to mother nature. The entire world had turned into a glassy wet reflection. I gently caressed my braided hair, resting it softly on my left shoulder. On this rather bleak, monochrome day, I knew I needed something – some sort of excitement, some sugary sweetness or even some sunshine.
Lemon Cake for Tea? Now that sounded exactly what I needed – classy and delicious. A sweet and citrusy afternoon dessert just like the ones in Starbucks – drizzled with a snow white icing…mm….
My memories of lemon cake runs far back to the wilderness of northern England – the land of green hills, rainy weather, cobblestones and afternoon tea…
We entered into our humble bread and breakfast inn, tired and wet. Muddy and hungry. Our comfortably furnished home welcomed us with big cushioned couches and warm carpets. The hallway led to a large oak table where we would usually enjoy our breakfasts prepared by our host – a local chef. Instinctively turning into the dining room, I noticed a platter of cakes on a ceramic plate. Layers of yellow lemon drizzle cakes topped with a creamy white icing was left with a sweet note ” for us to enjoy the treat” from our hosts. The cake was absolutely delicious – a recipe I had been told was a true and tested recipe our hostess had been making for years. It was dense, soft, filling and light with so much character and boldness. The warm buttery loaf scented with lemon was a hit in our family. The acidity was so appetizing and so appealing especially when paired with the sugary cake batter – it was like an explosion in my mouth. This was a well loved dessert by the British – and after having that slice of lemon cake I began to understand why. Much to my guilty pleasure, I stuffed my tiny frame with 3 large slices in one sitting. Honestly, it is no surprise that one of Starbuck all-time favourite treats is their Lemon Loaf slathered with vanilla frosting.
As I was reminded of my lovely encounter with lemon drizzle cake, Zoe and I decided that it was time to recreate it for ourselves. Gluten Free, Paleo, Dairy Free – obviously. After doing some research we discovered that this addicting Starbucks treat is approximately 470 calories, heavy ladened with butter and sugar. So we challenged ourselves to make a nutritious, guilt-free version of this Classic British Afternoon treat, and here it is: our much, much more nutritious, lower calorie loaf that has all the moistness, freshness that you would want in any lemon loaf or lemon drizzle cake.
I held my breathe as the knife sliced through the top of the loaf. Every second felt like a million years. I shut my eyes praying it would come out right. It was our 3rd lemon loaf of this week and somehow our ratio of wet to dry ingredient just never seemed to be right.
I watched as the knife reached the bottom and angled to reveal a perfect slice of lemon loaf. There was a crumb to the cake, it didn’t look too wet or dense. In fact it looked perfect – just like the Starbucks lemon loaf cakes I had seen on the displays. The first bite into the moist, soft loaf introduced a wave of lemony-coconut goodness that flooded my sense. Every bite melted onto my tongue, leaving a fragrance of scented sweetness in my mouth. The texture was brilliant – pillowy soft and fluffy. The best part was the sudden burst of freshness from the occasional lemon peel that embedded itself into the cake.
And BEST OF ALL this loaf totaled up to 95 calories per slice (for 8 servings)
or even 327 calories for half a loaf!
As I enjoyed my slice (or several slices) of this lemon loaf, I felt as if those passed days in Northern England at that bed and breakfast inn were coming back to me. This sweet dessert on my plate was a sweet reminder of fond memories on this especially rainy day.
Ingredients – makes 9″ x 5″ regular loaf
- 3/4 cup coconut flour
- 1 tsp baking soda
- 1/8 tsp salt
- 1 tsp vanilla (or lemon extract)
- 3 eggs
- Juice and zest of 2 lemons
- 1/4 cup unsweetened coconut yoghurt (or regular yoghurt)
- 1/3 cup applesauce
- 1/3 cup maple syrup
- 1/4 cup yoghurt
- 1 tbsp maple syrup
- Garnish: Extra Lemon Zest
How to Make:
- Preheat oven to 350F.
- Pour everything into a large bowl and mix.
- Line a loaf tin with parchment paper and pour the batter in. Bake for 45 – 50 minutes. Stick in a chopstick/knife to check that it is cooked through. Cool completely.
- Mix together the yoghurt glaze and drizzle on top. Sprinkle some of the reserved lemon peel.
Calories: (Estimated Value)
Zoe & Mia
(This post is featured on Sunday Food & Fitness, Twinkly Tuesday, Two Cup Tuesday, Hearth and Soul, Weekend Potluck, fanDay Friday, Friday Favorites, I’m Lovin’ It, Foodie Friday, Creatively Unleashed, Food Friday, Fresh Market Friday)