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Healthy Lemon Cake Recipe

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This Healthy Lemon Cake is a wonderful light dessert that is perfect for any occasion.

Lemon Cake Recipe

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

1/2 cup Coconut Oil (melted) or Olive Oil

3/4 cup of honey

3 large eggs, lightly beaten

2/3 cup greek yogurt (regular low fat plain yogurt works too)

1/4 cup lemon juice

1 tsp vanilla extract

2 tsp lemon zest

1 1/2 cup oat flour (you could also use all purpose or wheat flour)

3/4 tsp baking soda

1 tsp baking powder

1/4 tsp salt

For the Icing

1 cup confectioners sugar

1 TBP milk

1 tsp 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 over the cake and ENJOY!

4 from 1 vote
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Healthy Lemon Cake Recipe

This Healthy Lemon Cake is a wonderful light dessert that is perfect for any occasion. 

Course Dessert
Cuisine American
Keyword bake, cake, easy, healthy, lemon, yogurt
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 9
Calories 359 kcal
Author Sherri

Ingredients

  • 1/2 cup coconut oil melted or Olive Oil
  • 3/4 cup honey or sugar
  • 3 large eggs lightly beaten
  • 2/3 cup greek yogurt regular low fat plain yogurt works too
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla extract
  • 2 teaspoon lemon zest
  • 1 1/2 cup oat flour you could also use all purpose or wheat flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

For the Icing

  • 1 cup confectioners sugar
  • 1 tablespoon TBP milk
  • 1 teaspoon lemon juice optional

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix together the oil, granulated sugar, eggs, yogurt, vanilla extract, lemon juice, and lemon zest.
  3. In a separate bowl, mix flour, baking soda, baking powder, and salt.
  4. Gradually add the flour mixture to the wet mixture and whisk together as you do.
  5. Add the batter into a lightly greased 9 x 5 or 8 x 4 inch loaf pan.
  6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean
  7. Let cool for 10 minutes and remove from pan. Cool completely before icing.
  8. Mix together confectioners sugar, milk and lemon juice (optional) for the icing.
  9. Pour over the cake and ENJOY!

Recipe Notes

Nutritional information listed above is without the icing.

Nutrition Facts
Healthy Lemon Cake Recipe
Amount Per Serving
Calories 359 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 11g 55%
Cholesterol 62mg 21%
Sodium 190mg 8%
Potassium 184mg 5%
Total Carbohydrates 51g 17%
Dietary Fiber 1g 4%
Sugars 37g
Protein 6g 12%
Vitamin A 1.8%
Vitamin C 4.3%
Calcium 5.8%
Iron 6.9%
* Percent Daily Values are based on a 2000 calorie diet.

Comments

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  1. 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

    Reply

    • 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 🙂

      Reply


  3. 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?

    Reply

  4. 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…??

    Reply

    • 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.

      Reply

  5. 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!

    Reply

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