Lemon Yogurt Cake
A moist and tangy lemon cake made with yogurt and whole grain flour — light, fluffy, and perfect for a healthier sweet treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups whole wheat flour (or spelt flour)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup plain Greek yogurt
- 1/2 cup honey or maple syrup
- 1/3 cup olive oil or melted coconut oil
- 2 large eggs
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8×4-inch loaf pan or line with parchment paper.
- In a medium bowl, whisk together whole wheat flour, baking powder, baking soda, and salt.
- In a large bowl, whisk yogurt, honey, oil, eggs, lemon zest, lemon juice, and vanilla until smooth.
- Gently fold dry ingredients into wet mixture until just combined — do not overmix.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
- If desired, whisk glaze ingredients and drizzle over cooled cake before serving
Notes
- Whole wheat pastry flour will give a softer texture than regular whole wheat flour.
- You can swap lemon with orange for a citrus variation.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Find it online: https://yumfamilyrecipes.com/lemon-yogurt-cake/
