This healthy lemon pound cake is a delicious and guilt-free treat. It has a tender crumb and a bright lemon flavor. The use of Greek yogurt and butter in the recipe adds extra moisture and richness while reducing the amount of butter typically used in traditional pound cakes. Topped with a tangy lemon glaze, this cake is the perfect balance of sweet and tart. Perfect for a healthy breakfast or as a dessert, it is a great way to indulge in a sweet treat without the added guilt.
Healthy Lemon Pound Cake
Ingredients
- 1 ¼ cup all-purpose flour
- ½ cup almond flour
- 2 teaspoons baking powder
- ⅓ cup granulated sugar
- 1 ½ tablespoons fresh lemon zest about 2 or 3 lemons
- 3 eggs
- ¼ cup honey
- ¾ cup greek yogurt plain or vanilla
- ¼ cup unsalted butter or coconut oil melted
- Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- Lemon zest for garnish
Instructions
- Preheat the oven to 350° degrees.
- Grease a 9×5-inch loaf pan with non-stick cooking spray and set aside.
- In a medium mixing bowl, whisk together the all-purpose flour, almond flour, and baking powder. Make sure all the clumps are removed.
- 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.
- Pour the batter into the prepared loaf pan.
- Bake for 40 – 50 minutes, or until a toothpick comes out clean.
- 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.
- Serve and enjoy:)