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Healthy Lemon Yogurt Pound Cake Recipe

This healthy lemon yogurt pound cake delivers a moist, tangy, and subtly sweet bite with a floral touch of honey and a light glaze finish. Made with white whole wheat flour and Greek yogurt, this wholesome loaf is a perfect addition to your lineup of healthy recipes.
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Active Time 25 minutes
Course Dessert
Cuisine American
Servings 1 loaf

Equipment

  • 4½ × 8½-inch loaf pan
  • Microwave-safe bowl or small saucepan
  • Whisk and rubber spatula
  • Aluminum foil (for optional tenting)

Ingredients
  

For the Lemon Cake:

  • ½ cup coconut oil
  • 1½ cups white whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup granulated sugar
  • 2 teaspoons lemon zest from about 2 medium lemons
  • 3 large eggs at room temperature
  • ½ cup nonfat plain Greek yogurt at room temperature
  • ⅓ cup honey
  • ¼ cup freshly squeezed lemon juice from about 1 medium lemon
  • ½ teaspoon pure vanilla extract
  • ⅛ teaspoon pure almond extract

For the Glaze:

  • ¾ cup powdered sugar more if needed
  • 1½ tablespoons freshly squeezed lemon juice more if needed
  • 1½ tablespoons nonfat plain Greek yogurt
  • ¼ teaspoon pure vanilla extract

Orange Version:

  • ½ cup dried cranberries
  • ⅔ cup dark chocolate chips or chunks
  • Grapefruit or Lemon Version:
  • 3 tablespoons poppy seeds
  • 1½ teaspoons chopped fresh rosemary or 1 tablespoon chopped mint (rub into sugar with zest)

Lime Version:

  • 1 cup blackberries or chopped sweet cherries (toss in 1 tbsp flour, remove excess before folding in)
  • 1 cup sweetened shredded coconut

Instructions
 

  • Prepare the Oven & Pan: Set an oven rack in the center and preheat to 325°F. Lightly grease a 4½ × 8½-inch loaf pan with nonstick spray. Microwave the coconut oil in a heat-safe bowl for about 30 seconds or until melted. Let it cool.
  • Combine Dry Ingredients: In one bowl, whisk together the flour, baking powder, and salt. In another large bowl, mix the sugar and lemon zest using your fingers to release the oils and scent from the zest.
  • Mix Wet Ingredients: Add the eggs, yogurt, honey, lemon juice, vanilla, almond extract, and melted coconut oil to the sugar mixture. Whisk until everything is smooth and incorporated.
  • Combine Wet and Dry: Slowly fold the dry mixture into the wet, mixing gently until you no longer see dry flour. Do not overmix.
  • Bake: Pour the batter into the loaf pan and smooth the top. Bake for 50–60 minutes, or until golden and a toothpick inserted into the center comes out clean. Check for browning at the 30-minute mark. If browning too fast, tent loosely with foil.
  • Cool the Cake: Let the cake cool in the pan for 5 minutes, then loosen edges with a dull knife. Invert onto a wire rack and let cool completely.
  • Prepare the Glaze: In a bowl, whisk powdered sugar, lemon juice, yogurt, and vanilla. Adjust consistency with more sugar (to thicken) or lemon juice (to thin). Drizzle over the cooled cake.

Notes

Storage: Keep at room temperature for up to 5 days or refrigerate for 1 week. Wrap and freeze for up to 3 months. Thaw in the fridge overnight for best texture.
Berry Tip: Fresh or frozen berries can be used. If frozen, do not thaw. Just break up any frosty clumps before folding in.
Serving Suggestion: Top with fresh berries, whipped cream, or berry sauce for a more indulgent twist.
Keyword citrus yogurt cake, easy healthy dessert loaf, healthy baking with Greek yogurt, healthy lemon cake recipe, healthy recipes, moist lemon loaf recipe, whole wheat lemon cake, yogurt pound cake with honey
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