Description
Like pound cake, but healthy. This lemon & berries yogurt cake is moist and flavorful, perfect for a summer treat. It is made healthier using dairy free yogurt and no added sugar. Then it is finished off with a sweet lemon glaze for the perfect dessert!
Ingredients
Scale
Cake:
- 1 and 1/2 cup whole wheat pastry flour
- 1/2 cup coconut sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup dairy free yogurt
- 3 eggs
- 4 tablespoons lemon juice
- 3 tablespoons coconut oil, melted and cooled
- 1 teaspoon vanilla
- 1 tablespoon maple syrup
- 1/2 cup frozen raspberries + more to top
- 1/2 cup frozen blueberries + more to top
- 1 tablespoon additional flour
Lemon Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon almond milk
- 1 tablespoon lemon juice
Instructions
Cake:
- Preheat oven to 375F.
- In one mixing bowl, combine flour, coconut sugar, baking soda and powder, and salt.
- In another mixing bowl combine yogurt, eggs, lemon juice, vanilla, coconut oil, and maple syrup.
- Add wet ingredients to dry.
- Roll the frozen berries in the additional flour (this helps them not sink to the bottom of the batter) and then gently fold into the batter.
- Pour in a greased loaf pan and top with additional berries if desired.
- Cook for about 45-50 minutes depending on your oven, until edges are golden brown, the cake is firm to the touch, and a toothpick comes out clean.
- Top with glaze!
Lemon Glaze:
- Mix all glaze ingredients together to taste, and pour on top of cake.
Notes
Refined sugar free as long as you omit the glaze. Or you can try using powdered monk fruit.
I have not tried with any other flours and cannot recommend subs at this time.
You can sub the yogurt for another plain yogurt or full fat greek yogurt if you are not dairy free.
Nutrition
- Serving Size: 1/9 of loaf