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The Complete Guide to Sugar Alternatives: Everything You Need to Know →Lemon Loaf Cake with Jaca Glaze
A bright, tender lemon loaf cake made healthier with Jaca! Inspired by the famous Starbucks lemon loaf, this version swaps all the sugar for Jaca (allulose) — 2 cups in the batter and 1½ cups powdered in the glaze — for a moist, citrus-bursting cake without the sugar spike. Topped with a sweet-tart lemon glaze, it's perfect for spring brunches, afternoon tea, or anytime you want a sunny treat. Adapted from Taste of Home.
Ingredients
- ½ cup butter, softened
- 2 cups Jaca (allulose) (replaces 1 cup sugar at 2x ratio)
- 2 large eggs, room temperature
- 1 teaspoon lemon zest, freshly grated
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
- 1¾ cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup sour cream
- 1½ cups Jaca powdered (allulose) (for glaze — replaces ¾ cup confectioners' sugar at 2x ratio)
- ½ teaspoon lemon zest, freshly grated (for glaze)
- 1 tablespoon fresh lemon juice (for glaze)
Sweetener Used
2 cups Jaca + 1½ cups Jaca powdered Allulose
Replaces: 1 cup sugar + ¾ cup confectioners' sugar
Instructions
- 1
Preheat the oven to 350°F. Grease and flour an 8×4-inch loaf pan (or three mini 5¾×3×2-inch loaf pans).
- 2
In a large bowl, cream the butter and 2 cups Jaca together with a hand mixer or stand mixer until light and fluffy, about 5-7 minutes.
- 3
Add the eggs one at a time, beating well after each addition. Beat in the lemon zest, vanilla extract, and lemon extract.
- 4
In a separate bowl, whisk together the flour, salt, and baking soda.
- 5
Add the flour mixture to the butter mixture alternately with the sour cream, beating well after each addition. Mix until just combined — don't overmix.
- 6
Pour the batter into the prepared pan and smooth the top.
- 7
Bake for 40-45 minutes (30-35 for mini loaves) or until a toothpick inserted in the center comes out clean.
- 8
Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
- 9
While the loaf cools, make the Jaca glaze: whisk together the 1½ cups Jaca powdered, ½ teaspoon lemon zest, and 1 tablespoon lemon juice until smooth.
- 10
Drizzle the glaze over the cooled loaf, letting it run down the sides. Slice and enjoy! This is a Jaca-adjusted healthier version — all the bright lemon sweetness without the blood sugar spike.
Pro Tips
- Jaca (allulose) creams beautifully with butter just like regular sugar, creating that light, fluffy texture you need in a pound-style cake.
- Use fresh lemon zest and juice — bottled just doesn't deliver the same bright, punchy flavor.
- Don't grate into the bitter white pith when zesting — just the bright yellow outer skin.
- Room temperature eggs and butter are key — cold ingredients will cause the batter to seize up and get lumpy.
- For an extra-citrusy kick, add 2 tablespoons fresh lemon juice to the batter alongside the sour cream.
- Stores beautifully in the fridge for up to 5 days — press plastic wrap against the cut side to keep it moist.