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Close up of the whole Healthier Lemon Loaf Cake with lemons in the background.
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3.76 from 25 votes

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.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 374kcal


  • 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