Healthy Lemon Cake Recipe – Delicious & Nutritious

Hey y’all! If you’re searching for a dessert that hits all the right notes, look no further than this Healthy Lemon Cake. It’s perfect for any gathering, whether it’s a cozy family dinner or a fancy afternoon tea. This cake is not only bursting with fresh lemon flavor, but it’s also packed with wholesome ingredients that’ll leave you feeling good about indulging. Let’s get cooking!

Why You’ll Love This Healthy Lemon Cake

• It’s bursting with zesty lemon flavor that feels fresh and invigorating.
• The cake is moist and tender, thanks to a perfect balance of wet and dry ingredients.
• It’s made with whole grains and natural sweeteners, making it a guilt-free treat.
• This recipe is super easy to follow and comes together in just over an hour.
• It’s versatile enough to be customized with your favorite flavors or toppings.

Ingredients

• 1 1/2 cups whole wheat flour
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup honey or maple syrup
• 2 large eggs
• 1/2 cup plain Greek yogurt
• 1/4 cup melted coconut oil
• 1/2 cup fresh lemon juice
• Zest of 2 lemons
• 1 teaspoon vanilla extract

Directions

Prepare the Ingredients

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with a bit of coconut oil or line it with parchment paper.

Mix the Dry Ingredients

In a large bowl, whisk together the whole wheat flour, almond flour, baking powder, baking soda, and salt. Set aside.

Combine Wet Ingredients

In another bowl, beat together the honey, eggs, Greek yogurt, melted coconut oil, lemon juice, lemon zest, and vanilla extract until smooth.

Blend and Bake

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Pour the batter into the prepared cake pan.

Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Notes

• For a less sweet cake, reduce the honey or maple syrup to 1/3 cup. Learn more about natural sweeteners.
• If you don’t have almond flour, substitute with all-purpose flour.
• To make this cake vegan, use flax eggs instead of regular eggs. Check out how to make flax eggs here.

Variations

• Lemon Blueberry Cake: Add 1 cup of fresh blueberries to the batter before baking.
• Lavender Lemon Cake: Infuse the batter with 1 tablespoon of dried culinary lavender for a floral twist.
• Lemon Poppy Seed Cake: Stir in 2 tablespoons of poppy seeds for added crunch and texture.

Required Equipment

• 9-inch round cake pan
• Mixing bowls
• Whisk
• Rubber spatula
• Wire rack

Storage Instructions

Store the Healthy Lemon Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Make sure the cake is completely cooled before storing.

Suggested Pairings

This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a refreshing touch, serve with a side of fresh berries or a warm cup of tea.

Pro Tips

• Ensure all ingredients are at room temperature before mixing to achieve a smooth batter.
• For an extra lemony kick, double the lemon zest in the recipe. Get more zest tips here.
• If your cake browns too quickly, cover it loosely with aluminum foil during the last 10 minutes of baking.

FAQ

• Can I make this cake gluten-free? Yes, substitute the whole wheat flour with a gluten-free flour blend.
• Can I use bottled lemon juice? Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.
• How can I make the cake moister? Consider adding an extra tablespoon of Greek yogurt or a splash of milk to the batter.