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Close up of the whole Healthier Lemon Loaf Cake with lemons in the background.

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.
Course Dessert
Cuisine American
Keyword cake recipes, easy recipes, light recipes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10 servings
Calories 374kcal
Author Jocelyn Delk Adams of Grandbaby-Cakes.com


  • 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


  • 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!


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