If you love lemon desserts but want something lighter and healthier, this Lemon Yogurt Cake made without white flouris the perfect treat. Moist, tangy, and naturally sweet, this cake gets its softness from yogurt and its zing from fresh lemon juice and zest. Best of all, it uses whole-grain or alternative flours instead of all-purpose flour, making it a dessert you can feel good about.
It’s ideal for breakfast, tea time, or as a refreshing end to a meal.
Why You’ll Love This Cake
- No refined white flour – made with whole wheat or almond flour.
- Moist & tangy – yogurt keeps it tender and lemon makes it bright.
- Wholesome indulgence – lightened up without sacrificing flavor.
- Versatile – enjoy plain, glazed, or topped with fresh berries.
Ingredients
- 1 ½ cups whole wheat flour (or almond flour for gluten-free option)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- Pinch of salt
- ¾ cup plain Greek yogurt
- ½ cup honey or maple syrup (instead of refined sugar)
- ½ cup olive oil (or melted coconut oil)
- 2 large eggs
- Juice of 1 large lemon (about 3 tbsp)
- Zest of 2 lemons
- 1 teaspoon vanilla extract
Optional Lemon Glaze:
- ½ cup powdered sugar (or monk fruit powdered sweetener for sugar-free)
- 1–2 tablespoons fresh lemon juice