This Healthy 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.
Ingredients
- Olive Oil: Start with olive oil for a heart-healthy twist. It brings moisture and a subtle, rich flavor, setting the stage for a guilt-free indulgence.
- Sweetness: Whether it’s granulated sugar, honey, or maple syrup, choose your sweet path. Each brings its own delightful twist to our lemony tale.
- Eggs: This is the secret to binding everything together, adding structure and moisture.
- Greek Yogurt: Greek yogurt steps in to add creaminess and a slight tang.
- Lemon: A combination of lemon juice, zest, and extract creates a citrus symphony. It’s all about that fresh, zesty kick in every slice.
- Flour Power & Rising Stars: All-purpose flour meets baking soda, baking powder, and a pinch of salt. Together, they create the perfect rise and texture.
- Glaze: Confectioners’ sugar and a splash of milk or lemon juice for the glaze. It’s the crown on our loaf, sweetly sealing in all that lemony goodness.
How to Make Healthy Lemon Loaf Cake
- 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!
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.
How to Store
To keep your lemon loaf cake fresh and flavorful, allow it to cool completely and then wrap it in plastic wrap or aluminum foil, or store it in an airtight container. This way, it can be kept at room temperature for up to 3 days, or refrigerated for up to a week, ensuring that each slice remains moist and zesty. If you’ve already glazed the cake, refrigeration is recommended to maintain the glaze’s texture.
Favorite Lemon Cake Recipes
- Lemon Pound Cake
- Meyer Lemon Olive Oil Cake
- Lemon Blueberry Pound Cake
- Lemon Blueberry Cake
- Lemon Layer Cake
Healthy Lemon Loaf Cake
This Healthy 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!
Notes
To keep your lemon loaf cake fresh and flavorful, allow it to cool completely and then wrap it in plastic wrap or aluminum foil, or store it in an airtight container. This way, it can be kept at room temperature for up to 3 days, or refrigerated for up to a week, ensuring that each slice remains moist and zesty. If you’ve already glazed the cake, refrigeration is recommended to maintain the glaze’s texture.
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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Thanks for the healthier lemon cake recipe! I reduced the sugar to 3/4c and replaced the icing with pure lemon juice – we love lemons, obviously. The trouble is that it is hard to limit ourselves to one slice 🙂
Oh I totally know what you mean Juliet! This cake goes fast!
I am trying out this recipe right now! I don’t have lemon extract, so we’ll see how that turns out..
Good luck Karine. Let me know how it turns out for you.
Going to try this, looks delicious! Would plain yoghurt work? Would rapeseed oil work instead of olive oil? Haven’t got baking soda, just baking powder, would that still work? Going to use just honey instead of sugar as its healthier I think. Not got lemon extract but plenty of fresh lemons!
Hi Bekah, so glad you found this! Yes, you can use plain yoghurt and you can also try grapeseed oil though the texture and taste might have a slight difference. I believe in experimenting in the kitchen so definitely try it out and see what you think!!
What kind of olive oil do you use so that the flavor isn’t pronounced??
Hi Lupe, I try to use mild flavored olive oils for cakes. They are usually paler in color which means the flavor is weaker.
Looks amazing!! Do you think the the flour could be replaced with almond flour instead?
I believe so. Let me know how it goes!
I’m going to try this, and replace the olive oil with coconut oil. Can’t wait to taste this!!
Great Amber! I can’t wait to see how it turns out for you! Let me know how it is with the coconut oil!