You know those recipes that just feel like sunshine?

That’s this cake.

I first made this Lemon Yogurt Cake on a rainy spring day when I desperately needed a mood boost — and wow, did it deliver. It’s moist, tender, and packed with lemony flavor thanks to real lemon juice, zest, and creamy yogurt (no box mixes here!).

The glaze is simple but magical — a glossy drizzle that soaks into the cake just enough to make every bite tangy and sweet without being too much.

This is one of those “sneaky healthy” recipes I make for everything from brunch to book club… and no one ever guesses it's made with better-for-you ingredients. 💛

🍋 Ingredients:

For the cake:

• 1 cup white whole wheat flour

• ½ cup almond flour

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp sea salt

• Zest of 1 large lemon

• 2 eggs

• ⅓ cup maple syrup or honey

• ½ cup plain Greek yogurt

• ¼ cup avocado oil or melted coconut oil

• ¼ cup fresh lemon juice

• 1 tsp vanilla extract

For the glaze:

• ½ cup powdered monk fruit or organic powdered sugar

• 1–2 tbsp fresh lemon juice (add slowly until you get the right consistency)

• Optional: more zest or edible flowers for garnish

🥣 Instructions:

1. Preheat oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper.

2. Mix dry ingredients: In a bowl, whisk together flours, baking powder, baking soda, salt, and lemon zest.

3. Mix wet ingredients: In another bowl, whisk together eggs, maple syrup, yogurt, oil, lemon juice, and vanilla until smooth.

4. Combine: Add the wet ingredients into the dry and gently fold until just combined. Don’t overmix.

5. Bake: Pour into your prepared loaf pan and bake for 35–40 minutes, or until a toothpick comes out clean and the top is golden.

6. Cool: Let the cake cool completely in the pan before glazing (seriously — it’s worth the wait!).

7. Glaze: In a small bowl, whisk powdered sweetener with lemon juice until smooth and pourable. Drizzle over the cooled cake and let it set.

🍴 Sarah’s Notes & Tips:

• Make it dairy-free: Use coconut yogurt instead of Greek yogurt.

• Add a twist: A handful of blueberries or poppy seeds makes it extra fun!

• Store it: Keeps in the fridge up to 5 days — and it tastes even better chilled!

• For brunch: Slice and serve with fresh berries or a dollop of coconut cream.

Flavorful Conclusion:

This Lemon Yogurt Cake is one of those simple little joys that never disappoints. It’s light, bright, and feels just indulgent enough — without the sugar crash or heavy feeling.

If you're craving something sweet but fresh, this is your go-to. I love it for quiet mornings, sunny afternoons, or anytime I need a slice of calm. 🍋💛