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Healthy Lemon Pound Cake*

8-10 servings


1/4 cup yogurt of choice (I used Greek, nonfat)

1/2 cup lemon juice

3 1/2 Tbsp. vegetable oil or additional yogurt

1/2 Tbsp. vanilla

zest of one lemon

1 cup white or spelt flour (you may also substitute Bob’s GF)

1/2 cup sugar

1/2 tsp. baking soda

heaping 1/4 tsp. salt



Combine 1/3 cup powdered sugar with 1 Tbsp. lemon juice



Prepare an 8” x 5”** bread pan. Preheat the oven to 350 degrees.


Whisk the yogurt, juice, oil, vanilla and zest in a small bowl.


Blend the flour, sugar, baking soda and salt. Add the yogurt-lemon mixture and blend just until combined and pour into the prepared pan.


Bake 20-25 minutes or until the bread tests done. Cool before glazing.


*From Chocolate-Covered Katie’s healthy desserts.


**If you have a 9” x 5” bread pan increase the ingredients to:

1/3 cup yogurt; 3/4 cup lemon juice; 5 Tbsp. oil; 2 tsp. vanilla; zest of one lemon; 1 1/2 cups flour; 3/4 cup sugar; 3/4 tsp. baking soda and 1/2 tsp. salt. Bake 35-40 minutes or until bread tests done.







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