Crazy Good Healthy Lemon Cake with Greek Yogurt
Recipe: https://recipestripper.com/recipes/f5061da4-b509-4884-b8a5-a9108edb99dd
Original source: https://www.hummusapien.com/healthy-lemon-cake/
Recipe image: https://www.hummusapien.com/wp-content/uploads/2026/04/healthy-lemon-cake-225x225.jpg

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!
You'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.
Yield: 16
Prep time: PT10M
Cook time: PT35M
Total time: PT45M

Ingredients
- 2 cups super fine blanched almond flour, packed (268g)*
- 1/3 cup oat flour (36g)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 cup plain Greek yogurt
- 1/2 cup pure maple syrup
- 1 large lemon, zested and juiced (3 tbsp lemon juice)**
- 3 large eggs
- 2 tbsp extra virgin olive oil
- 1 1/2 tsp vanilla extract
- healthy lemon cream cheese frosting

Instructions
1. 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.
2. Place almond flour, oat flour, baking soda, baking powder, and salt in a medium or large mixing bowl. Whisk until combined.
3. 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.
4. Bake for about 35 minutes, or until golden and a toothpick comes out clean. Once done, cool on a wire rack.
5. While the cake bakes, make lemon cream cheese frosting.
6. 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.