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    Home » Recipes » Cakes and Cupcakes

    Healthy Lemon Cake

    Published: Mar 25, 2022 · Modified: Apr 30, 2024 by Crystal Yentzen · This post may contain affiliate links · 27 Comments

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    Healthy Lemon Cake

    Moist, sweet, and bursting with lemon flavor, this healthy lemon cake is sure to become your favorite! It's made with wholesome ingredients and topped with a healthy lemon cream cheese frosting. Plus, this single-layer cake is so easy to make, and it happens to be gluten-free.

    Healthy Lemon Cake

    If you're a lemon lover, you simply must try this healthy lemon cake!

    Yes, we all love the lemon cake from Starbucks. But with all that fat and sugar, I suggest you pass on the Starbucks and try this homemade cake instead. You will not regret it!

    It's moist, sweet, and bursting with bright lemon flavor. And it's topped with the best lemon cream cheese frosting. The frosting alone is enough to try this cake! Why? Because lemon + cream cheese + maple syrup = AMAZING!

    Plus, this cake will not affect your healthy lifestyle. It's made with wholesome, nourishing ingredients that you probably already have in your cupboard. Here's what you'll need:

    Jump to:
    • Healthy Lemon Cake Ingredients:
    • How to make Healthy Lemon Cake
    • FAQ's
    • Want more healthy dessert recipes?
    • 📖 Recipe
    • 💬 Comments

    Healthy Lemon Cake Ingredients:

    For healthy lemon cake, you'll need the following ingredients:

    • Oat Flour- Oat flour is sold in stores, but it’s also super easy to make at home. Simply blend old-fashioned oats in a high-speed blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an air-tight container for up to three months. 
    • Cornstarch- When added to the oat flour, cornstarch helps to produce a tender crumb.
    • Baking Powder and Baking Soda- I use both baking powder and baking soda to help the cake rise.
    • Salt- As with most baked goods, a little salt is necessary for the best flavor.
    • Maple Syrup- Feel free to substitute sugar-free maple syrup or agave syrup if desired.
    • Milk- I use 2 percent milk for this recipe, but you can use any type of milk that you have on hand.
    • Yogurt- You can use any type of plain, unsweetened yogurt. Vanilla yogurt would also be a good choice.
    • Eggs- You'll need two large eggs at room temperature.
    • Olive Oil- Olive oil may sound strange in a cake, but it pairs nicely with the lemon. And it's so much better for you than butter or vegetable oil.
    • Lemon juice and lemon zest- The recipe calls for ¼ cup of lemon juice and one tablespoon of lemon zest. Two large lemons should be all that you need.
    • Vanilla extract- Pure vanilla extract is best, but go ahead and use imitation if that's what you have.
    • Lemon extract- I find that lemon juice and zest alone isn't quite enough lemon flavor for me, so I add just a tiny bit of the McCormick brand of lemon extract. You can use any brand that you prefer. Just be sure it's extract and not oil. If you choose to omit the extract, add an extra ½ tablespoon of lemon zest.
    • Stevia- I use Sweetleaf Stevia Drops and maple syrup to sweeten the cake. Stevia is a natural sugar substitute with zero calories. There are many different brands on the market, so feel free to use whichever you prefer. Just be sure to read the label and use the equivalent of ½ cup of sugar.

    Healthy lemon cake batter

    How to make Healthy Lemon Cake

    This healthy lemon cake is so easy to make!

    You simply whisk together the dry ingredients.

    Then the wet ingredients.

    Then mix the wet and dry.

    Bake. It's that simple!

    While the cake is cooling, make the Lemon Cream Cheese Frosting. Check out this blog post for the recipe. It's super easy too!

    lemon cake with healthy lemon cream cheese frosting

    FAQ's

    What type of cake pan should I use?

    Aluminum cake pans work best for baking cakes. Aluminum heats up quickly and evenly, ensuring that your cakes come out perfectly every time.


    Do I need to use parchment paper?

    Parchment paper rounds guarantee your cake won't stick. I suggest that you grease your cake pan and line it with parchment paper. Then grease the parchment paper.


    What is oat flour?

    Oat flour is just ground old-fashioned oats. Health food stores and some supermarkets sell it, but it's also super easy to make at home. Simply blend old-fashioned oats in a high-speed blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an air-tight container for up to three months. 

    a slice healthy lemon cake on a yellow plate

    Want more healthy dessert recipes?

    Check these out!

    Healthy Strawberry Cake

    Healthy Protein Brownies

    Skinny Lemon Cheesecake Mousse

    Healthy Carrot Cake

    Healthy Peach Muffins with Oat Flour

    Healthy Pie Crust (Easy)

    Chocolate Oat Flour Cake

    Please let me know how you like the healthy lemon cake in the comments. Your feedback means a lot to me, and your star ratings encourage other readers to give this recipe a try. 🙂

    Enjoy!

    Crystal

    📖 Recipe

    healthy lemon cake
    Print Recipe
    4.21 from 29 votes

    Healthy Lemon Cake

    Moist, sweet, and bursting with lemon flavor, this healthy lemon cake is sure to become your favorite! It's made with wholesome ingredients and topped with a healthy lemon cream cheese frosting. Plus, this single-layer cake is so easy to make, and it happens to be gluten-free.
    Prep Time15 minutes mins
    Cook Time25 minutes mins
    Total Time40 minutes mins
    Course: Dessert
    Cuisine: American
    Keyword: Lemon, Spring
    Servings: 10
    Calories: 213kcal
    Author: Crystal Yentzen

    Ingredients

    • 1 and ¾ cups oat flour*
    • 3 and ½ tablespoons cornstarch
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ½ cup maple syrup
    • ½ cup milk
    • ⅓ cup unsweetened yogurt
    • 2 eggs
    • 4 tablespoons olive oil
    • ¼ cup lemon juice
    • 1 tablespoon lemon zest
    • 1 and ½ teaspoons vanilla extract
    • ½ teaspoon lemon extract
    • 1 teaspoon stevia*

    Instructions

    • Preheat the oven to 350°F. Grease a 9-inch cake pan and then line it with parchment paper. Grease the parchment paper and set it aside.
    • Whisk the oat flour, cornstarch, baking powder, baking soda, and salt together in a large bowl. Set aside.
    • In a medium-sized bowl, whisk together the maple syrup, milk, yogurt, eggs, olive oil, lemon juice, lemon zest, vanilla extract, lemon extract, and stevia.
    • Pour the wet mixture into the dry mixture and whisk together until smooth and no lumps remain.
    • Pour the batter into the prepared cake pan and bake for 23-26 minutes or until a toothpick inserted into the center of the cake comes out clean (or with a few moist crumbs).
    • Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely.
    • While the cake is cooling, move on to prepare the healthy lemon cream cheese frosting or frosting of choice.

    Notes

    1. Oat Flour–  Oat flour is sold in stores, but it’s also super easy to make at home. Simply blend old-fashioned oats in a high-speed blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an air-tight container for up to three months. 
    2. Stevia- I use Sweetleaf Stevia Drops and maple syrup to sweeten the cake. Stevia is a natural sugar substitute with zero calories. There are many different brands on the market, so feel free to use whichever you prefer. Just be sure to read the label and use the equivalent of ½ cup of sugar. 

    Nutrition

    Calories: 213kcal | Carbohydrates: 29g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 196mg | Potassium: 232mg | Fiber: 1g | Sugar: 11g | Vitamin A: 60IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 1mg

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      Kiwi Cake with Light Cream Cheese Frosting
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      Healthy Chocolate Breakfast Cake with Peanut Butter Frosting
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      The Best Protein Cupcakes (Healthy)

    Reader Interactions

    Comments

    1. Sue says

      March 26, 2022 at 3:31 pm

      5 stars
      Oh, I love lemon cake, and can't wait to try this healthier version! Thank you!

      Reply
    2. nancy says

      March 26, 2022 at 9:05 pm

      5 stars
      the perfect lemon sweet ratio

      Reply
    3. Gina says

      March 26, 2022 at 9:08 pm

      5 stars
      I love lemon desserts. This lemon cake is perfect for the spring and summer months.

      Reply
    4. Cindy Mom the Lunch Lady says

      March 27, 2022 at 8:28 pm

      5 stars
      I absolutely LOVE lemon desserts and this did not disappoint! The cake had wonderful texture and was the perfect balance between sweet and tart.

      Reply
      • Crystal Yentzen says

        March 28, 2022 at 2:32 pm

        Thank you so much! I'm so glad you liked it.

        Reply
    5. Nic says

      September 01, 2022 at 12:14 pm

      I see the yoghurt in the ingredients list but it’s not in the recipe. Is it added with the other wet ingredients please?

      Reply
      • Crystal Yentzen says

        September 01, 2022 at 3:15 pm

        Yes, and thank you so much for bringing that to my attention. The instructions have been updated to include the yogurt. Let me know how you like it!

        Crystal

        Reply
      • tammy says

        January 24, 2024 at 12:02 am

        can you substitute the corn starch?
        and can you leave out the lemon extract?

        Reply
        • Crystal Yentzen says

          January 26, 2024 at 2:23 pm

          The addition of cornstarch produces a fluffier, more tender crumb. If you don't want to add it, then just substitute more oat flour. And you can try it without the lemon extract, but the lemon flavor won't be as pronounced. I hope that helps!

          Reply
    6. Steph says

      September 08, 2022 at 12:23 am

      do you think it would be possible to half the recipe and bake it in a smaller pan like a 6inch?

      Reply
      • Crystal Yentzen says

        September 08, 2022 at 3:34 pm

        You can, although the cake will not turn out as thick, and you'll need to adjust the baking time. I would start checking for doneness around 13 minutes or so. Let me know if you try it!

        Reply
    7. Laurie Baker says

      June 13, 2023 at 8:33 am

      5 stars
      This Healthy Lemon Cake is making my mouth water and I hope to have this dish one day. https://www.tdchinges.com/

      Reply
    8. Denise Beauchamp says

      September 13, 2023 at 3:04 pm

      Good morning Crystal,

      I always try to cook and bake low fat, low sugar. Friends are coming for dinner and I found your wonderful recipe and would like to bake it before the event. To save time and stress, I was wondering if I could freeze the cake, without the cream cheese, of course.

      I am also asking myself if I should add the stevia because in my muffin recipes 1/2 cup of maple syrup is usually sweet enough.

      Thank you

      Reply
      • Crystal Yentzen says

        September 13, 2023 at 3:17 pm

        Hi Denise! Yes, you can freeze the cake. Just be sure to let it cool completely and wrap it tightly in plastic wrap. I feel that the cake needs the stevia because the lemon is so tart, but you can add a little less if you choose. Please let me know how it turns out!

        Reply
        • Andree V says

          January 28, 2024 at 5:56 pm

          Can you substitute the Oat Flour and Corn Starch for Organic all purpose flour?

          Reply
          • Crystal Yentzen says

            January 29, 2024 at 3:39 pm

            Yes! That should work just fine. Let me know how is turns out!

            Crystal

            Reply
    9. Teddy says

      May 06, 2024 at 12:07 am

      Can you help me figure out what I did wrong. I am very new to baking. My cake came out very dense, flat, with a large air bubble in the center. It had a rubber-like density. Any advice on what to check? The only thing I changed was all purpose flour instead of oat flour. The smell and taste was wonderful, the texture was a disaster.

      Reply
      • Crystal Yentzen says

        May 10, 2024 at 2:40 pm

        Hi Teddy! All-purpose flour contains gluten, and if it's over-mixed the texture will be dense like you described. So my guess would be that you over-mixed the batter. You don't have to worry about that with oat flour since it doesn't contain gluten. I hope that helps!

        Reply
    10. Bingsley22 says

      July 03, 2024 at 2:18 am

      Hi, can I use regular sugar, agave, or honey in place of the Stevia?

      Reply
      • Crystal Yentzen says

        July 03, 2024 at 4:56 pm

        Hi! Yes, you can use 1/2 cup of regular granulated sugar in place of the stevia. I wouldn't add any more liquid sweetener, but you can substitute agave or honey in place of the maple syrup. I hope that helps, and let me know how it turns out!

        Reply
    11. Juliet says

      August 14, 2024 at 8:36 pm

      Hi, can I leave out the yogurt? Will it make too much of a difference?

      Reply
      • Crystal Yentzen says

        August 15, 2024 at 7:15 pm

        Hi Juliet. I've never made this cake without the yogurt, but there are a couple substitutes you can try. You can replace the yogurt with an equal amount of sour cream or non-dairy yogurt. Another option would be buttermilk, but since it's thinner, I would use a less, maybe 1/4 cup. I hope this helps!

        Crystal

        Reply
    12. Leslee Cassel-Bonilla says

      September 22, 2024 at 3:51 am

      5 stars
      People loved this Healthy Lemon Cake with the Healthy Lemon Cream Cheese Frosting! Big hit; I'll make it again.
      I made two 9" rounds. I frosted and decorated one with strawberry halves on the sides and Happy Birthday candles, and the other I just frosted the top and put assorted berries on it.
      I did not put these two rounds together as a two layer birthday cake, because I was afraid it might be too heavy. My family assured me it was light. Will try it as a two layer birthday cake next time.
      Thank you!

      Reply
      • Crystal Yentzen says

        September 25, 2024 at 4:27 pm

        Thank you so much for your lovely comment! I love berries with lemon cake too.

        Reply
    13. Megan says

      January 07, 2025 at 8:02 am

      Hi there. Can I sub the eggs for flax egg, and the yogurt for coconut yogurt to make a vegan alternative?

      Reply
      • Crystal Yentzen says

        January 07, 2025 at 7:54 pm

        That should work just fine. Let me know how it turns out!

        Reply
    14. Lily says

      February 15, 2025 at 9:07 pm

      5 stars
      This was the BEST lemon cake ever! I can’t believe this was made with oat flour..

      Reply
    4.21 from 29 votes (22 ratings without comment)

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