My foolproof recipe for healthy lemon cake is ultra moist and perfectly fluffy. It's bursting with fresh lemon flavor thanks to plenty of zest and juice, with a tender crumb from almond and oat flour, Greek yogurt and olive oil. Super easy to make in one bowl, and I swear it tastes as indulgent as the classic!. Slather it a thick layer of healthy lemon cream cheese frosting for bakery vibes sans the refined sugar!
If you've laid mouth on my 5-star healthy carrot cake, you know I'm all about better-for-you cakes that actually deliver--epic texture, superb flavor, and ingredients you feel great about. This homemade lemon cake is no exception!
it's shockingly low in sugar, with just a kiss of oil thanks to the natural fats in almond flour and the moisture from Greek yogurt.
I had to test this baby more times than I can count to get it just right, and it shows! She bakes up tall, crazy soft, and supremely lemony. Even better? It's simple enough for beginners to nail on the first try. You go girl!
Why I can't stop making this
- It's actually quick and easy. While zesting and juicing a lemon is an extra step, the two extra minutes are 100% worth it for that bright, perfectly balanced lemon flavor you can't get any other way. And the frosting comes together in no time!
- It tastes like classic lemon cake but it's good for you. If that's not a huge win, I don't know what is (the dietitian in me is squealing!).
- It will never be dry or dense. It's impossibly moist from almond flour, yogurt, and a couple tablespoons olive oil for that tender crumb. (Just don't do something silly like replace the almond flour with all purpose flour, LOL).
I tested this again and again. Here's what matters
- The baking pan matters. I first made this with a metal pan and it was a big no no. I learned metal can react with the acidic ingredients and cause an overly bubbly batter. For the best results, use a ceramic pan for an even, consistent bake.
- Measure the lemon juice. Use a large lemon so you have enough zest for the flavor to pop, but measure the juice--3 tablespoons max. More than that can thin the batter and compromise the final texture.
- Don't skimp on the almond flour. When I tested this with spooned and leveled almond flour, the batter was thin and the cake sunk in the middle. The sweet spot is packing the almond flour for the best rise and fluffy texture.
- Stick with 3 eggs. They're critical for structure and lift since we're using gluten free flours. I don't recommend reducing them here. If you need a vegan option, readers love my nourishing lemon poppyseed bread instead.
Let's bake!
It is beyond satisfying how easily this cake slices.
Pretty please let me know in the comments if you make this and as always, leave a star rating!
Print
Crazy Good Healthy Lemon Cake with Greek Yogurt
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 16 pieces 1x
- Category: Desserts
- Method: Oven
- Cuisine: American
- Diet: Gluten-Free
Description
My foolproof recipe for healthy lemon cake is ultra moist and perfectly fluffy. It's bursting with fresh lemon flavor thanks to plenty of zest and juice, with a tender crumb from almond and oat flour, Greek yogurt and olive oil. Super easy to make in one bowl, and I swear it tastes as indulgent as the classic!. Slather it a thick layer of healthy lemon cream cheese frosting for bakery vibes sans the refined sugar!
You'll need 2 total lemons for the cake and the frosting. (Though I like garnishing the cake with zest as well, so get 3 if you feel the same!) Note: do NOT bake this in a metal pan; it will come out bubbly. This was tested with a ceramic baking dish.
Ingredients
- 2 cups super fine blanched almond flour, packed (268g)*
- ⅓ cup oat flour (36g)
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp fine sea salt
- ½ cup plain Greek yogurt
- ½ cup pure maple syrup
- 1 large lemon, zested and juiced (3 tbsp lemon juice)**
- 3 large eggs
- 2 tbsp extra virgin olive oil
- 1 ½ tsp vanilla extract
- healthy lemon cream cheese frosting
Instructions
- Preheat oven to 350F. Unwrap brick of cream cheese for frosting and set it on a plate near the preheating oven to come to room temp (ideally do this an hour before you start making your cake). Line an 8x8 inch baking dish with parchment paper.
- Place almond flour, oat flour, baking soda, and salt in a medium or large mixing bowl. Whisk until combined.
- Add yogurt, maple syrup, lemon juice and zest, eggs, olive oil, and vanilla. Whisk again until smooth. It should be a slightly thick batter yet pourable. If it seems too runny, add 2-4 tbsp more almond flour. Pour batter into lined baking dish, smoothing the top with a rubber spatula.
- Bake for about 35 minutes, or until golden and a toothpick comes out clean. Once done, cool on a wire rack.
- While the cake bakes, make lemon cream cheese frosting.
- Let cake cool (I like to pop it in the fridge once it's not hot) then top with frosting. Slice into 12-16 pieces and devour! Store frosted cake covered in the refrigerator for up to 5 days. (Frosted cake can be at room temperature for 2 hours then must be refrigerated.) Unfrosted cake can be stored at room temp for up to 2 days.
Notes
*Almond flour is pretty forgiving; just be sure to really pack it in the measuring cup. I use this kitchen scale to weigh flour for accuracy in baking.
**Do not use more than 3 tbsp lemon juice or the batter will be too acidic.
Nutrition info for 1 piece of unfrosted cake: Calories: 165, Fat: 5.8g, Saturated fat: 0.6g, Cholesterol: 35.3mg, Sodium: 132.4mg, Total carb: 12.5g, Fiber: 0.9g, Sugar: 7.3g, Protein: 4.6g,
Aaaand here's an perfectly imperfect real life pic of this beaut in my own kitchen. You can do this!!
Elle says
How can I used a sugar or substitute instead of or with less maple syrup? I'd like my diabetic partner to enjoy it too.
Alexis Joseph, MS, RD says
I don't bake with sugar substitutes so I can't say for sure as I haven't tested it, but I'd guess you can replace or sub half the maple syrup with a sugar free version, like a liquid monkfruit one. I know Wholesome Yum brand has a sugar free maple syrup.
Pauliina Rasi says
Just as easy to make and delish as promised! I didn‘t have blanched almond flour but used regular instead. It gave a slightly earthier taste and mouthfeel but worked very, very well!
Alexis Joseph, MS, RD says
I'm so glad, Pauliina! Thank you for the kind review! Do you mean you used almond meal?
Pauliina says
Yes, exactly! It's a slightly different vibe, but my family devoured the whole cake in two days 😉
Val says
This lemon cake is absolutely divine! You'd never know it was made with just a 1/2 cup of maple syrup... In the world of (good!) cake recipes, that's basically unheard of! This recipe is truly magic. Taste of lemon shines through so well and cake is perfectly moist for days thanks to the almond flour and Greek yogurt. We ate it unfrosted and it was divine but will absolutely make this with frosting next time for ultimate lemon flavor! Could also see this working so well with the glaze from the lemon bread (also divine!). LOVED!
Alexis Joseph, MS, RD says
Awww yay!! Magic is the word!! OMG yes would be so good with that glaze too....beyond thrilled you and the fam adored it as much as we did, thank you tons Val!
Dylan says
So good! I have already made this recipe three times. Also love the perfectly imperfect real life pic 🙂
Alexis Joseph, MS, RD says
Yayyy where would I be without you!! 💛