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) for a moist, citrus-bursting cake without the sugar spike.

Prep Time: 15 minutes | Cook Time: 45 minutes | Servings: 10

Ingredients:

• ½ cup butter, softened
• 2 cups Jaca (allulose) — replaces 1 cup sugar at 2x ratio
• 2 large eggs, room temperature
• 1 teaspoon freshly grated lemon zest
• 1 teaspoon vanilla extract
• ½ teaspoon lemon extract
• 1¾ cups all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon baking soda
• ½ cup sour cream
• For the Jaca Glaze:
• 1½ cups Jaca powdered (allulose) — replaces ¾ cup confectioners' sugar at 2x ratio
• ½ teaspoon freshly grated lemon zest
• 1 tablespoon fresh lemon juice

Instructions:

- Preheat the oven to 350°F. Grease and flour an 8×4-inch loaf pan.

- In a large bowl, cream the butter and 2 cups Jaca together until light and fluffy, about 5-7 minutes.

- Add the eggs one at a time, beating well after each addition. Beat in the lemon zest, vanilla extract, and lemon extract.

- In a separate bowl, whisk together the flour, salt, and baking soda.

- Add the flour mixture alternately with the sour cream, beating well after each addition.

- Pour into the prepared pan and bake for 40-45 minutes or until a toothpick comes out clean.

- Cool in pan 10 minutes, then transfer to a wire rack to cool completely.

- Make the glaze: whisk 1½ cups Jaca powdered, ½ tsp lemon zest, and 1 tbsp lemon juice until smooth.

- Drizzle the glaze over the cooled loaf and let 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.

Adapted from Taste of Home. Made healthier with Jaca (allulose).