Healthy Lemon Pound Cake
User Reviews
5
Healthy Lemon Pound Cake
Description
The recipe uses a mix of all-purpose and almond flours for texture, while lemon zest and juice provide fresh citrus flavor. Sweetened with granulated sugar and honey, and enriched with Greek yogurt, eggs, melted butter, and vanilla extract, the batter balances moisture and structure to yield a tender pound cake. It is baked in a loaf pan at 350°F until a toothpick comes out clean.
After baking and cooling, the lemon glaze made from powdered sugar and lemon juice is drizzled over the top, adding sweetness and tang that complements the cake's lemon profile. The result is a pleasant balance of flavors and a moist, soft texture suitable for slicing and serving.
The cake is ideal for slicing as a snack or dessert and stores well at room temperature or refrigerated. The recipe notes offer substitutions including using plain yogurt or sour cream instead of Greek yogurt, gluten-free flour for all-purpose flour, and vegan butter if preferred. It also suggests freezing slices unglazed for longer storage.
Ingredients
Lemon Pound Cake:
- 1 ¼ cup all-purpose flour spooned & leveled (use this gluten-free flour if needed)
- ½ cup almond flour (not almond meal), spooned & leveled
- 2 teaspoon baking powder
- ⅓ cup granulated sugar
- 1 ½ tablespoon lemon zest about 2 or 3 lemons, fresh
- 3 egg
- ¼ cup honey
- ¾ cup Greek yogurt I like 2% or 5%, plain or vanilla
- ¼ cup unsalted butter melted, or coconut oil
- ½ teaspoon vanilla extract
Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoon lemon juice fresh
- lemon for garnish, zest
Instructions
- Preheat the oven to 350°F and line and grease a 9x5-inch loaf tin with parchment paper.
- In a medium mixing bowl, whisk together the all-purpose flour, almond flour, and baking powder. Make sure all the clumps are removed, and then set it to the side.
- In another mixing bowl, whisk together the sugar and lemon zest. Make sure they are fully combined, then add the eggs, honey, Greek yogurt, melted butter, and vanilla extract.
- Add in the dry ingredients and mix until just combined. Don’t overmix!
- Pour the batter into the greased bread tin.
- Bake for 40 - 50 minutes, or until a toothpick comes out clean. I baked mine for about 47 minutes.
- Let the loaf completely cool before removing it from the pan.
- Make the glaze by whisking together the powdered sugar and lemon juice until there are no clumps. If it is too runny, add a little more powdered sugar. If it is too thick, add a little more lemon juice. It should be a “thicker” glaze.
- Drizzle the glaze on top of the cooled pound cake and sprinkle with extra lemon zest. Enjoy!
Notes
- Greek yogurt can be substituted with plain yogurt, skyr, vanilla yogurt, or sour cream.
- To make gluten-free, replace all-purpose flour with a 1:1 gluten-free baking flour; almond flour is already gluten-free.
- Vegan butter may be used in place of unsalted butter.
- Store leftovers in an airtight container at room temperature or refrigerated for up to 4 days.
- Freeze unglazed slices wrapped individually for up to 3 months; thaw in refrigerator or at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 52mg | 17% |
| Sodium | 93mg | 4% |
| Potassium | 38mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 186IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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