{"id":"f5061da4-b509-4884-b8a5-a9108edb99dd","url":"https://recipestripper.com/recipes/f5061da4-b509-4884-b8a5-a9108edb99dd","source_url":"https://www.hummusapien.com/healthy-lemon-cake/","title":"Crazy Good Healthy Lemon Cake with Greek Yogurt","description":"My foolproof recipe for healthy lemon cake is ultra moist and perfectly fluffy. It's bursting with fresh lemon flavor thanks to plenty of zest and juice, with a tender crumb from almond and oat flour, Greek yogurt and olive oil. Super easy to make in one bowl, and I swear it tastes as indulgent as the classic!. Slather it a thick layer of healthy lemon cream cheese frosting for bakery vibes sans the refined sugar!\r\nYou'll need 2 total lemons for the cake and the frosting. (Though I like garnishing the cake with zest as well, so get 3 if you feel the same!) Note: do NOT bake this in a metal pan; it will come out bubbly. This was tested with a ceramic baking dish.","servings":16,"servings_text":"16","prep_time":"PT10M","cook_time":"PT35M","total_time":"PT45M","image_url":"https://www.hummusapien.com/wp-content/uploads/2026/04/healthy-lemon-cake-225x225.jpg","ingredients":[{"text":"2 cups super fine blanched almond flour, packed (268g)*","item":"super fine blanched almond flour","quantity":2,"unit":"cup","preparation":"packed *","metric_alternate":{"quantity":268,"unit":"g"}},{"text":"1/3 cup oat flour (36g)","item":"oat flour","quantity":0.3333333333333333,"unit":"cup","metric_alternate":{"quantity":36,"unit":"g"}},{"text":"1/2 tsp baking soda","item":"baking soda","quantity":0.5,"unit":"tsp"},{"text":"1/2 tsp baking powder","item":"baking powder","quantity":0.5,"unit":"tsp"},{"text":"1/4 tsp fine sea salt","item":"fine sea salt","quantity":0.25,"unit":"tsp"},{"text":"1/2 cup plain Greek yogurt","item":"plain Greek yogurt","quantity":0.5,"unit":"cup"},{"text":"1/2 cup pure maple syrup","item":"pure maple syrup","quantity":0.5,"unit":"cup"},{"text":"1 large lemon, zested and juiced (3 tbsp lemon juice)**","item":"large lemon, zested and juiced (3 tbsp lemon juice)**","quantity":1},{"text":"3 large eggs","item":"large eggs","quantity":3},{"text":"2 tbsp extra virgin olive oil","item":"extra virgin olive oil","quantity":2,"unit":"tbsp"},{"text":"1 1/2 tsp vanilla extract","item":"vanilla extract","quantity":1.5,"unit":"tsp"},{"text":"healthy lemon cream cheese frosting","item":"healthy lemon cream cheese frosting"}],"instructions":[{"number":1,"text":"Preheat oven to 350F. Unwrap brick of cream cheese for frosting and set it on a plate near the preheating oven to come to room temp (ideally do this an hour before you start making your cake). Line an 8x8 inch baking dish with parchment paper."},{"number":2,"text":"Place almond flour, oat flour, baking soda, baking powder, and salt in a medium or large mixing bowl. Whisk until combined."},{"number":3,"text":"Add yogurt, maple syrup, lemon juice and zest, eggs, olive oil, and vanilla. Whisk again until smooth. It should be a slightly thick batter yet pourable. If it seems too runny, add 2-4 tbsp more almond flour. Pour batter into lined baking dish, smoothing the top with a rubber spatula."},{"number":4,"text":"Bake for about 35 minutes, or until golden and a toothpick comes out clean. Once done, cool on a wire rack."},{"number":5,"text":"While the cake bakes, make lemon cream cheese frosting."},{"number":6,"text":"Let cake cool (I like to pop it in the fridge once it's not hot) then top with frosting. Slice into 12-16 pieces and devour! Store frosted cake covered in the refrigerator for up to 5 days. (Frosted cake can be at room temperature for 2 hours then must be refrigerated.) Unfrosted cake can be stored at room temp for up to 2 days."}],"date_published":"2026-10-29T23:54:42.203723+00:00","date_modified":"2026-10-29T23:54:42.203723+00:00"}