This Lemon Loaf Cake is so delicious and moist, you won't believe it's healthy! It's light and made with wholesome ingredients, without butter or sugar so you can even enjoy a slice for breakfast, afternoon snack or dessert 🙂
I'm not a huge cake lover in general, but I do love a slice of loaf cake with my morning coffee or for an afternoon pick me up. Here in Italy, its also quite popular and they call it a plum cake, which is similar to a loaf cake or pound cake. These cakes generally do contain a high amount of sugar, butter and oil which I'm personally not a fan of. If you've been here for a while, you know I'm all about putting a healthy twist on the foods I love!
I've been testing this recipe for some time, and finally this lemon loaf cake was born. It's healthy and light, made with wholesome ingredients that make you feel good while eating cake! It also doesn’t contain any butter or sugar so it's healthy enough to enjoy a slice for breakfast. I love making a batch for meal prep and we enjoy a slice with our morning coffee...it always hits the spot!
Similar to my healthy banana bread and oat flour pancakes, you can still enjoy the foods you love with healthier swaps.
You can enjoy this lemon loaf cake at any time really, breakfast, snack or dessert. Whilst it's light and healthy, it's still moist and delicious to serve for guests. The hint of lemon flavor freshens the taste without it being too overpowering. Here I've garnished it with almond flakes which become toasted and golden once baked, rather than the classic lemon glaze on lemon cake. If you love lemon desserts, it's time you also try my limoncello tiramisu made with homemade limoncello 😊
Table of Contents
Why you'll love this recipe
- Easy Peasy: No equipment or electric mixer needed, just simple baking steps and ingredients
- Healthy & Light: Made with wholesome ingredients to make you feel good from the inside out
- Family Friendly: Kids and adults will all love it, as its sweet enough and tastes delicious
- Versatile: Serve for breakfast, afternoon tea, snack or even a dessert. It's always a winner!
Ingredients and Substitutions
- Rolled Oats are actually the base of my loaf cake recipe. Rather than using all purpose flour, I’ve blended rolled oats to create oat flour. Oats are nutritious and a whole grain filled with fiber, antioxidants, and health benefits and can also be gluten-free
- Eggs bind the ingredients together, but also adds richness, protein and makes it light and airy
- Milk, any type of milk will work, but I love using almond milk or oat milk
- Coconut oil is my preferred oil rather than using butter. Its unrefined and adds moisture to the cake
- Honey is my preferred sweetener. You can use maple syrup, brown sugar, or your fave sweetener. Feel free to increase the amount of sweetness if you would like it to be a sweeter cake
- Lemon, fresh lemon juice and zest are key for that lovely lemon flavor. Bottled lemon juice or lemon extract are usually a lot more tart so fresh is always best
- Baking powder will help the cake rise for a light and fluffy texture
- Vanilla extract adds a lovely aroma and subtle flavor
- Garnish with a handful of almond flakes that adds a beautiful finishing touch especially as they come out toasted and golden. You can also use chopped nuts, a sprinkle of powdered sugar, or a drizzle of lemon glaze or lemon syrup
How to make Lemon Loaf Cake
I've tested this cake so many times to make the perfect loaf cake everytime! Follow my easy steps below.
Preheat oven to 350℉/ 175℃. Blend rolled oats to make a fine oat flour
Zest one lemon then squeeze its juice into a small bowl
Crack eggs in a large bowl and whisk
Add in milk, vanilla, the lemon zest and juice and whisk to combine
In a small bowl, microwave coconut oil in 20 second intervals until fully melted. Then add in honey and mix to combine
Add to the wet ingredients bowl and mix together
Add dry ingredients, being oat flour, baking powder and pinch of salt. Mix together, making sure there are no clumps or flour left at the bottom
Add the batter to a loaf tin lined with parchment paper. Tap the tin a few times to spread it out evenly. Add almond flakes to the top and bake for 30-35 minutes
Check if it's ready by sticking a toothpick into the middle. It should come out with a few crumbs. If it's wet, bake for a few minutes more then allow it to rest for 5 minutes in the loaf pan
Remove from loaf tin and place on a cooling rack to rest for 5 minutes, then it's ready to serve...enjoy!
Tips and Tricks
- Use room temperature eggs and ingredients when possible as it helps everything incorporate into a smoother batter
- If you like it quite sweet, feel free to increase or double the sweetener as this recipe isn't overly sweet
- Don't overmix! Once the wet and dry ingredients are just combined, stop mixing. Overmixing can lead to a tough cake
- Test doneness with a toothpick by inserting into the center of the cake. If it comes out clean or with light crumbs, the cake is done!
- Let the loaf cake cool in the loaf pan then on a cooling rack before slicing
Storage Instructions
- Store leftover loaf cake in an airtight container or wrapped in plastic wrap or foil. It will keep at room temperature for up to 3 days - make sure its in a cool place and not in the sun
- If you have a warmer house or in the summer periods, it's best to refrigerate. Allow it to come to room temperature before eating or warm it up in the microwave until softened
- For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 1-2 months. Thaw overnight in the refrigerator
FAQs
Absolutely! Keep an eye out on the oats brand and purchase certified gluten-free oats
No, you can use melted butter or preferred oil instead
A pound cake is technically a loaf cake, as it's baked in a loaf pan/tin. A loaf cake however is not always a pound cake depending on the ingredients
Loaf cakes come in many flavors from banana bread to zucchini bread, chocolate or even coffee cakes. They use baking powder to achieve its rise and are baked in a loaf tin. Pound cakes are richer and traditionally uses a pound of each ingredient (flour, butter, eggs, sugar) without any baking powder
More Healthy Baking Recipes
Looking for other recipes like this? Try these:
More Lemon Recipes
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Lemon Loaf Cake photo on Instagram so I can share the love!
Recipe
Lemon Loaf Cake (Healthy, Without Butter or Sugar)
Ingredients
- 2 cups old fashioned rolled oats
- 3 eggs - room temperature preferred
- ½ cup milk - I’ve used almond milk
- ¼ cup melted coconut oil
- ⅓ cup honey or sweetener of choice
- 1 lemon
- 2 teaspoons baking powder
- 1 teaspoon vanilla
- Garnish - handful of almond flakes
Instructions
- Preheat the oven to 350℉/ 175℃. Blend the rolled oats in a high speed blender or food processor until you've reached a fine oat flour consistency
- Zest the lemon and squeeze out the juice into a small bowl
- Separately in a large bowl crack the eggs and whisk them together
- To the eggs add the milk, vanilla, lemon zest and juice and stir together
- In a separate small bowl, microwave the coconut oil in 20 second intervals until its fully melted. Add the honey to the coconut oil and mix togetherAdd them to the remaining wet ingredients and mix to combine
- Add the oat flour, baking powder and a pinch of salt to the bowl, and fold the mixture together, ensuring there are no clumps or flour left at the bottom of the bowl
- Line a loaf tin with parchment paper and pour in the batter. Flatten the top and tap the tin a few times to ensure its evenly spreadSprinkle the almond flakes on top and bake for 30-35 minutes (depending on your oven strength)
- Check if it's cooked by sticking a toothpick into the middle. It should come out with a few crumbs but not wet. If it's still wet, bake for a few more minutesRemove from oven and allow to rest for 5 minutes in the loaf pan
- Transfer the cake to a cooling rack and let it rest for a further 5 minutes then when ready, slice and enjoy your delicious healthy Lemon Loaf Cake!
Patricia Ann Partridge says
Why have you taken out the option to print it? It would be so much easier to have it on paper since my computer is upstairs. I really like that tis recipe is not using butter and sugar.
Ayeh Manfre says
Hi Patricia, the option to print is still there. You will find the button on the recipe card just above the prep and cook times
Nikkk says
Hi is there a Substitute for eggs?
Ayeh Manfre says
I haven't tested an egg free version as yet, but I usually like to use flax eggs or aquafaba (chickpea liquid). If you try it, I'd love to know how it went 🙂
Anjie says
Baked this today. It’s beautifully light and low in sugar but I think it would benefit from a wee bit more sweetness!
So I will try it again and add perhaps Maple or the honey stated in the recipe. I used date syrup for mine.
Ayeh Manfre says
So happy you loved it dear! I haven't tried the sweetness level with date syrup but you can definitley increase the amount to make it sweeter too 🙂
Sierra Black says
Can I make this using whole wheat flour? Or even a blend of all purpose and whole wheat
Ayeh Manfre says
I haven't tested it to know the texture with regular flour as I've only made it with oat flour. But it's worth a shot 🙂
Kelly says
Could I bake this lemon loaf in the air fryer?
Ayeh Manfre says
I haven't tested it myself but it should be fine, the time may reduce a little so keep an eye on it xxx
Ellen Galione says
Have you tried this recipe with orange instead of lemon?
Thanks
Ayeh Manfre says
I have indeed and it works great!! Depending on the size of the orange, I usually only add half the juice with the whole zest x
Ellen Galione says
Thank You Ayeh! I'm going to make this today. Sounds great for a quick breakfast
Ayeh Manfre says
Yay enjoy!
Laurie Price says
I truly enjoyed this delicious lemon loaf cake. I’ve been aiming towards healthier this year, watching my carbs as well. This cake was delicious super moist and not overly sweet When may just like the recipe. I wish to thank you. I really really enjoyed it.
Ayeh Manfre says
So lovely to hear Laurie 🙂
Rick Rabbin says
Can I substitute wheat flour for oats? If so, same amount? Thanks.
Ayeh Manfre says
It should be fine but I haven't tested it myself to know the texture, if you try it would love to know how it turns out 🙂
Jess says
The best lemon cake I have ever made and it's healthy, been having it for breakfast
Ayeh Manfre says
Great to hear Jess! I love it for breakfast too 🙂
Liz C. says
I just made this cake and it really is so delicious! Made it as per the recipe EXCEPT I added 1 tablespoon of stevia too for a little added sweetness and instead of vanilla extract. I used the same amount of vanilla bean paste. It was beautifully lemony as I used a good quality Sicilian lemon The whole family loved it. Will be looking at your lemon and blueberry loaf next.
Ayeh Manfre says
So lovely yo hear this Liz, the Sicilian lemon would have been the perfect touch 🙂 Hope you love the other loaf cake too, let me know how you go!