If you love fluffy lemon-flavored cakes but avoid sugar, then this healthy lemon cake with honey and yogurt will delight you! It's light, just the right amount of sweet, full of refreshing lemon flavor and perfect for any time of day.
Tips & Replacements
Instead of olive oil: you can add coconut oil if you want.
Instead of honey: you can try agave syrup or maple syrup.
How is lemon cake with yogurt and olive oil preserved?
Keeps outside the refrigerator for 2–3 days (in an airtight container)
You can keep it in the refrigerator for up to 5 days. Finally, it can be stored in the freezer for up to 2 months.
Nutritional Value per piece:
Calories: 279 kcal Protein: 6,1 g Carbs: 33,4 g Fat: 14,1 g
If you like this recipe, you can also try some of the following:
Sugar-free coconut cake | 100 calories per piece
Sugar-free vanilla ice cream without an ice cream machine
Homemade chocofretta with 4 ingredients
Lemon Cake with Yogurt and Olive Oil
Ingredients
- 3 eggs
- 160-180 γρ. honey
- lemon zest of 2 lemons
- 80 ml lemon juice
- 120 ml olive oil
- 200 gr. yogurt
- 250 gr. flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- a little salt
Instructions
- I start by whisking the eggs with the honey. I add the lemon zest and juice, the olive oil and the yogurt. I also mix.
- Add the flour, baking powder, baking soda and salt. Mix with a whisk.
- Transfer the mixture to a cake pan. Bake in a preheated oven in air for 40-45 minutes at 170C.
- I use a toothpick to check if the cake is cooked. If necessary, I leave it a little longer. I remove it from the oven and let the cake cool slightly for 10-15 minutes before unmolding it.
- The cake is ready. Of course, if you want, you can add a simple vanilla or lemon icing, but it's also delicious as is, plain.
Notes
Did you make the recipe too?
Upload a photo on Instagram and tag me (@emilyvagia) so I can see it too or send me a photo on Facebook. here.
English 
Greek