This easy lemon cake combines a soft texture with a sweet flavor and lemony zing! It’s a great brunch cake or afternoon teatime accompaniment.
On the Ingredients
- Lemons are high in vitamin C, which helps boost immune function. It’s also high in antioxidants. They may also help with heart health, and help prevent anemia and kidney stones. (Read more on the health benefits.)
- Yogurt is a fermented milk product made by humans since Neolithic times. It can be eaten by itself or used as an ingredient in many different savory and sweet recipes. There are a few different kinds of yogurt, maybe the best-known sub-category being Greek or strained yogurt, which is thicker. In baking, yogurt with help keep a recipe moist, impart a slight tang, and the acid in it will activate baking soda. Yogurt is high in protein and contains a lot of nutrients. It’s particularly high in calcium, vitamin B12, and riboflavin. It also contains phosphorus, magnesium, and potassium. Many yogurt brands also add vitamin D. Unpasteurized yogurt is a probiotic containing live bacteria, which can aid in digestive health. Even many pasteurized yogurts still contain live bacteria (check the label). (Read more the health benefits.)
Soft and Sweet Lemon Yogurt Cake
Servings
10
servingsPrep time
10
minutesCooking time
55
minutesTotal time
1
hour5
minutesThis easy lemon cake combines a soft texture with a sweet flavor and lemony zing! It's a great brunch cake or afternoon teatime accompaniment.
Ingredients
1 1/2 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
3/4 cup sugar OR monk fruit sweetener
zest and juice of 1 large lemon
3/4 cup Greek yogurt
1/2 cup butter (melted)
2 eggs (room temperature)
1/2 cup powdered sugar OR Swerve powdered sweetener
< 1 tbsp milk OR lemon juice
Directions
- Preheat the oven to 350° F. Lightly grease a loaf pan and line with parchment paper.
- Sift together the flour, baking powder, salt, and sugar.
- In a separate bowl, combine the lemon zest, juice, Greek yogurt, butter, and eggs.
- Gently mix in the dry ingredients in three batches. Don't over-mix.
- Transfer the batter to the loaf pan and bake for 35-45 minutes, until a butter knife inserted in the center of the cake comes out clean.
- Let the cake cool for 10 minutes, then remove from the pan and set it on a rack to cool completely.
- Mix the powdered sugar with enough milk to make a glaze (or use lemon juice) and glaze the top of the cake. Serve and enjoy.
Notes
- Nutritional Info Per serving (approx. 10 serving)
Unmodified recipe:
253 Calories
4g Protein
10g Total Fat
36g Carbs
Recipe with sugar substitute:
172 Calories
4g Protein
10g Total Fat
15g Carbs
