This Healthier Lemon Loaf Cake, a Lemon Olive Oil Yogurt Cake, is a much lighter version to a traditional lemon pound cake. This is a delicious alternative.
The feeling of spring is in the air (can’t you tell with my healthier lemon loaf cake a.k.a. lemon olive oil yogurt cake photo above?). I feel it, and I can’t wait for the warmer days ahead. This means I need to eat a bit lighter as the clothes get a bit skimpier. I hate saying no to dessert. Well of course you know that. I have a blog where desserts rein supreme. No surprise that this lemon olive oil yogurt cake made its way here.
I hate the feeling of depriving myself so as I prepare to wear my cute tiny dresses and swimsuit this summer, I need to still feel like myself. So I have started playing around with new recipes that are a bit lighter. This healthier lemon loaf cake is one of them but it is so delish you won’t even know its light.
The base of it is olive oil and greek yogurt (yep no butter or sour cream or buttermilk in this baby). This was so tasty and full of tart lemon flavor that I had to remind myself that the only way it is bad for me is if I overindulge and eat the whole healthy lemon loaf cake! This reminds me of the famous Starbucks Lemon Pound Cake without all the fat.
So I guess in addition to creating some healthier recipes for desserts, I also need to practice so level of self control. This Lemon Olive Oil Yogurt Cake, also known as my Healthier Lemon Loaf Cake, is definitely here to stay.
Healthy Lemon Loaf Cake
This Healthier Lemon Loaf Cake, a Lemon Olive Oil Yogurt Cake, is a much lighter version to a traditional lemon pound cake. This is a delicious alternative.
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Servings: 10 servings
Calories: 374kcal
Ingredients
- 2/3 cup olive oil
- 1 1/4 cup granulated sugar or 1 cup of honey or maple syrup
- 3 large eggs lightly beaten
- 2/3 cup greek yogurt
- 1/2 cup lemon juice
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- 1/2 teaspoon lemon extract
- 1 1/2 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup confectioners' sugar sifted
- 2-3 tablespoon milk or fresh lemon juice for more lemon flavor
Instructions
- Preheat oven to 325 degrees.
- In a large mixing bowl, whisk together olive oil, granulated sugar, lightly beaten eggs, greek yogurt, lemon juice, vanilla extract, lemon zest and lemon extract.
- In a separate bowl, sift flour, baking soda, baking powder, and salt.
- Add the flour mixture to the wet mixture while whisking together until well combined.
- Add lemon cake batter to a greased 9 x 5 inch loaf pan and bake in oven for 45-55 minutes or until a toothpick is inserted in the center and comes out clean (mine baked in about 52 minutes).
- Let cool for 10 minutes then remove from the loaf pan to finish cooling.
- Once the cake has cooled completely, whisk together confectioner's sugar and milk or lemon juice and pour over the cake.
- Let the icing set and then enjoy!
Nutrition
Calories: 374kcal | Carbohydrates: 53g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 227mg | Potassium: 96mg | Sugar: 37g | Vitamin A: 80IU | Vitamin C: 5.2mg | Calcium: 38mg | Iron: 1.2mg
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Can I swap the olive oil for coconut oil?
Great recipe!
Neighbor gave me a bag of lemons so searched for lemon loaf recipes. This was so good and easy! Family all loved it and will definitely make again. Next time will plan ahead and have something like raspberry sorbet or fresh berries on the side.
Jocelyn or others,
Can this be successfully made in a bundt pan? Wanting to make it for my mother’s birthday so presentation is important. Thanks 🙂
Yes you can probably double it and try that.