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Healthier Lemon Loaf Cake
Prep Time
20 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins
Servings: 10 slices (95 grams per slice)
Calories per serving: 297 kcal
  • 1 1/4 cups AP flour (150 grams)
  • 6 tbsp Dymatize Elite Smooth Vanilla Casein Protein Powder (50 grams)
  • 2 tbsp Cellucor Whipped Vanilla Whey Protein Powder (16 grams)
  • 6 tbsp unsalted butter, room temperature
  • 1/2 cup low fat 1% buttermilk (4 fl oz)
  • 1/4 cup plain non-fat Greek yogurt (2 fl oz)
  • 1 cup sugar (192 grams)
  • 2 large eggs, room temperature (100 grams)
  • 2 tbsp lemon zest (zest of 3 lemons)
  • 2 tbsp lemon juice (1 fl oz)
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
Lemon Soak
  • 2 tbsp lemon juice (1 fl oz)
  • 2 tbsp powdered sugar (15 grams)
Lemon Icing
  • 1 cup powdered sugar (120 grams)
  • 1 1/2 tbsp lemon juice (0.75 fl oz)
  • 1 tbsp whole milk (0.5 fl oz)
  1. Pre-heat oven to 325°. Line a loaf pan with parchment paper and set aside.

  2. Mix flour, whey and casein protein powder, baking powder, baking soda, and salt. Set aside.

  3. Add butter and sugar to the bowl of a stand mixer or large mixing bowl. Cream on medium high until the mixture is pale and fluffy, about 3-5 minutes. Turn speed to medium and add eggs one at a time. Next, add yogurt and wait until combined. Then add lemon juice, lemon zest, and vanilla extract. Beat for another minute, then turn off.

  4. Add one third of the flour mixture, then turn mixer on at low speed until almost combined. Add half of the buttermilk until just combined. Repeat this process with another third of the flour mixture and remaining buttermilk. Once it is just combined, add the remaining flour mixture and mix until just combined, being careful not to overwork the batter.

  5. Transfer the batter to a loaf pan and bake at 325° for 1 hr and 15 minutes. Tent the pan very loosely with foil when 20-30 minutes of baking time remain to ensure the top doesn't get too browned. The loaf is done when a toothpick inserted in the center comes out clean.

    Note 1: Don't add the foil too early or leave the oven open too long or you'll risk having a collapsed loaf.

    Note 2: If making mini-loaves, check for doneness starting around the 1 hour mark.

  6. Allow the loaf to cool in the pan for about 15 minutes before removing. As it cools, whisk together the ingredients for the lemon soak. Brush the top of the loaf while it is still hot in the pan. Once the loaf is removed from the pan, brush it again on all sides with the lemon soak. Set aside to cool completely.

  7. Once the loaf is completely cooled, whisk together icing ingredients and drizzle it over top of the loaf. I like to do this over parchment paper so I don't lose any icing, but you can also do this over a cooling rack so the excess icing drips off.

Recipe Notes

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Nutrition Facts
Healthier Lemon Loaf Cake
Amount Per Serving (95 grams)
Calories 297 Calories from Fat 72
% Daily Value*
Fat 8g12%
Cholesterol 61mg20%
Sodium 151mg7%
Potassium 64mg2%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 35g39%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.