This Lemon Cake is a wonderful light dessert that is perfect for any occasion.
WANT TO SAVE THIS RECIPE?
Enter your email below and we’ll send the recipe straight to your inbox! (plus more new recipes sent weekly!)
I have tried many recipes over the years and have found after changing things around a little, this one is really, really yummy. It’s not too sweet and not too tart. And No butter..yay!
It’s perfect for a snack with a cup of tea too. My favorite way to indulge. 🙂
Lemon Cake Recipe Ingredients
½ cup Coconut Oil (melted) or Olive Oil
¾ cup of honey
3 large eggs, lightly beaten
⅔ cup greek yogurt (regular low fat plain yogurt works too)
¼ cup lemon juice
1 teaspoon vanilla extract
2 teaspoon lemon zest
1 ½ cup oat flour (you could also use all purpose or wheat flour)
¾ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
For the Icing
1 cup confectioners sugar
1 TBP milk of choice
1 teaspoon lemon juice (optional)
How to Make a Healthy Lemon Cake
Preheat oven to 350 degrees.
Mix together the oil, granulated sugar, eggs, yogurt, vanilla extract, lemon juice, and lemon zest.
In a separate bowl, mix flour, baking soda, baking powder, and salt.
Gradually add the flour mixture to the wet mixture and whisk together as you do.
Add the batter into a lightly greased 9 x 5 or 8 x 4 inch loaf pan.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean
Let cool for 10 minutes and remove from pan. Cool completely before icing.
Mix together confectioners sugar, milk and lemon juice (optional) for the icing.
Pour the icing over the cake.
Healthy Lemon Cake Recipe
Ingredients
- ½ cup coconut oil melted or Olive Oil
- ¾ cup honey or sugar
- 3 large eggs lightly beaten
- ⅔ cup greek yogurt regular low fat plain yogurt works too
- ¼ cup lemon juice
- 1 teaspoon vanilla extract
- 2 teaspoon lemon zest
- 1 ½ cup oat flour you could also use all purpose or wheat flour
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Icing
- 1 cup confectioners sugar
- 1 tablespoon milk of choice
- 1 teaspoon lemon juice optional
Instructions
- Preheat oven to 350 degrees.
- Mix together the oil, granulated sugar, eggs, yogurt, vanilla extract, lemon juice, and lemon zest.
- In a separate bowl, mix flour, baking soda, baking powder, and salt.
- Gradually add the flour mixture to the wet mixture and whisk together as you do.
- Add the batter into a lightly greased 9 x 5 or 8 x 4 inch loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean
- Let cool for 10 minutes and remove from pan. Cool completely before icing.
- Mix together confectioners sugar, milk and lemon juice (optional) for the icing.
- Pour over the cake.
Notes
Nutrition
Nutritional Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected
Naomi pace
At that heat and cooking time, the top of the cake burned while it was still uncooked in the middle. The batter was also very luiqudy and it didn’t even turn out good in taste.
Feroza
Can you give the calories and carbohydrates measures for this cake without the icing. A 10 year old baked this cake and I eat and loved it very much
Thanks
Sherri
Hi there, for a 1 inch thick slice it is 314 calories, 39 Carbs | 16 Fat | 3 Protein.
I am in the process of adding the nutritional information to all of my recipes. It may take me a while but I will get there 🙂
Pamela Dibble
Thanks! !! This was the best!
Geetanjalee Mohanty
I was looking for a healthy cake recipe and this turned up. The best part was using oats flour. I had never used it before. It turned out quite nice. Big thumps up. It’s quite healthy too. One question, if I want to skip eggs what can i add instead?
Jana
So, I made this cake exactly as the directions said. I used honey instead of sugar and King Arthur all purpose flour instead of oat flour. I put in a glass loaf pan as directed. My cake ended up over flowing all over the place. I pulled it out after 45 min. After it cooled down I cut off the burnt edges and got myself a slice. The cake inside tasted good but I’m concerned about what a hot mess it made. I’m wondering what went wrong. It doesn’t look nearly as pretty as yours. Hmmm…??
bree
It was the regular flour Jana. You probably wouldn’t need any soda if you were using regular flower. Oat flour doesn’t rise as easy that’s why the recipe calls for soda and baking powder.
Kristina
Yum! I juiced about 10 cups of lemon today and needed some ideas to use it. I doubled this recipe and added some ground ginger. It is delicious–thank you!
Sherri
Wonderful! I love the ginger addition! I will have to try that for sure!