Lemon Yogurt Cake with natural refined sugar free coconut oil icing! An elegant citrus cake to bring to your next celebration. Pairs deliciously with a chilled glass of Rosé wine!
This post is sponsored by the Grocery Outlet and all opinions and words are expressed and written by me. The following content is for readers 21+
More lemony bakes to love: Blueberry Lemon Yogurt Muffins, Gluten-Free Lemon Bars, and Lavender Lemonade to sip alongside.
Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 45 minutes
- ⏳ Total Time: 55 minutes
- 🍽️ Serving: 12 slices
- ⚡ Calories: 353kcal
- 🌶️ Flavor Profile: Bright Meyer lemon and zest in a tender yogurt crumb with naturally sweet icing
- ✋ Difficulty: Easy two-bowl batter and a whip-together icing
Quick Answer
Zest a whole Meyer lemon, then squeeze out its juice - that's the natural lemon flavor that makes the cake. Combine the dry ingredients in one bowl and the wet ingredients in another, mix them together, then stir in warm coconut oil last so it stays liquid. Bake in a 9-inch round pan, cool, and ice with whipped coconut oil, honey, and tapioca flour icing.
Jump to:
This lemon Greek yogurt cake is so flavorful naturally from fresh seasonal lemons and zest that you will want to make it all the time! I might even suggest making it as a breakfast cake as well as a dessert cake. Did I hear someone say mimosas with that or perhaps a Kombucha wine spritzer or Frosé Rosé???!
This is a sponsored post to help promote Grocery Outlet's twice a year 20% off WINE SALE! When they reached out they had me at the word wine... but I am so happy to promote and tell you about this store because even if you are not a wine-o, you will love all that they offer! Discounted groceries too!!!! I found almond meal flour at a discounted price, coconut oil and erythritol sweetener. My grocery bill was about $120 with a savings of $152!
Check out the video:
Why This Recipe Works
Click to see the technique science
- The lemon is the liquid gold. Zest the entire Meyer lemon first, then squeeze the juice - that natural lemon flavor is what makes the cake.
- Coconut oil goes in last. Stirring in the warm coconut oil last helps it stay in liquid form before baking, so it blends evenly instead of clumping.
- Tapioca flour makes confectioners-style icing. It has the same consistency as confectioners sugar, so the icing whips up naturally refined sugar free.
- Refined coconut oil keeps the icing neutral. It has no flavor, which is best if you do not want a coconut taste - the flavor should be all lemon.
- Level the layers. If you double the recipe for a layer cake, let the cakes cool fully and slice the top off both so each layer sits even.
- Icing is adjustable. If it becomes thick add some water; if it becomes too thin, add more tapioca flour.
Why You'll Love This Recipe
- Breakfast cake or dessert cake. It is really that healthy of a cake - in my opinion! Enjoy it with your morning cup-o-joe next to a healthy baked oatmeal spread.
- Gluten-free and naturally sweetened. Almond meal flour and a refined sugar free coconut oil icing.
- Elegant for celebrations. An elegant citrus cake for Easter, birthdays, or happy hour with family and friends.
- Pairs beautifully with wine. A chilled glass of Rosé alongside makes it a party.
Key Ingredients
- Meyer lemon - Meyer lemons are the juiciest. If you can not find them regular lemons will do. Zest and juice the whole lemon.
- Greek yogurt - the tender, tangy heart of the crumb.
- Almond meal flour - keeps the cake gluten-free and moist.
- Coconut oil - warmed so it stays liquid, stirred in last.
- Natural sweetener - erythritol in the cake, honey or maple syrup whipped into the icing.
- Tapioca flour - the secret to icing without confectioners sugar.
As always, please see recipe card below for full ingredient list.
Variations
- Layer cake - double the recipe and bake two cakes; cool fully, slice the tops level, then stack cake, icing, cake, icing. (This recipe is for one layer.)
- Butter-based icing - you can also use grass fed butter, ghee or vegan butter in place of coconut oil.
- Bolder lemon - add a few drops of natural lemon extract if you want a more bold flavor. Chocolate lovers can pivot to my healthy chocolate cake instead.
- Party pairing - serve with mimosas, a kombucha wine spritzer, or a chilled Rosé. The wine I chose is a RESOLUTE 2016 Rosé from Grocery Outlet - $5.99 there when it sells for $20 at most wine stores!
How to Make Lemon Yogurt Cake
1First gather one fresh Meyer lemon. Zest the entire lemon into a small bowl and set the zest aside. Then slice the lemon in half and squeeze out the juice into a bowl. This is your "liquid gold"!
2Combine the dry ingredients in a bowl. Then in another bowl mix the wet ingredients. Add them all together.
3Stir in warm coconut oil last, which helps it stay in liquid form before baking. Pour into a 9-inch round cake pan and bake.
4For the icing, whip the coconut oil and honey or maple syrup on high with an electric mixer until combined. Add the tapioca flour and whip on high (stopping to scrape the edges) till the right consistency forms.
Expert Tips
- Cool before layering. Let the cake cool fully, then slice the tops off both cakes so each layer is even before stacking.
- Go light on the sides. I added icing to my hands and rubbed it slightly around the sides instead of covering completely - it doesn't need too much icing because there is so much bold flavor in the cake itself.
- Fix the icing texture as you go. Too thick? Add some water. Too thin? Add more tapioca flour. My ounces-to-cups guide helps if you are scaling the batch.
- One pan per batch. This recipe fits one 9-inch circular cake pan - double it if you want the layered look in the photos.
Serving Ideas
Bring it to Easter, birthdays, or a light happy hour with family and friends. If you are not a wine-o, this gluten-free cake is fabulous with tea and coffee - and like I mentioned, enjoy it for breakfast! For a full dessert table, set it beside lemon bars, blueberry jam on fresh bread, strawberry crumble bars, and a coconut cream pie, with a healthy snack platter for the kids.
Recipe FAQs
Yes - this recipe is for one 9-inch layer. Double it and bake two cakes, let them cool fully, slice the tops level, and stack with icing between the layers.
Stirring in warm coconut oil last helps it stay in liquid form before baking so it blends evenly through the batter.
Whip coconut oil with honey or maple syrup, then add tapioca flour, which has the same consistency as confectioners sugar. Whip on high until the right consistency forms.
Meyer lemons are the juiciest. If you can not find them, regular lemons will do, and a few drops of natural lemon extract can boost the flavor.
Yes, you can also use grass fed butter, ghee or vegan butter. Refined coconut oil has no flavor, which is best if you do not want a coconut taste.
Yes - this cake is made with almond meal flour, so it is naturally gluten-free, and the icing is refined sugar free too.
Lemon Yogurt Cake
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Ingredients
Cake
- ⅓ cup almond meal flour
- 2 cups gluten-free flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup apple sauce
- ½ cup non-fat Greek yogurt or coconut yogurt
- ½ cup coconut oil melted
- 4 eggs
- 1 cup Xylitol sugar or Erythritol sweetener
- Zest of 1 lemon
- Juice of 1 lemon
Icing
- 1 cup coconut oil or ghee, vegan butter or grass-feed butter, room temperature
- 1 cup maple syrup or honey
- 2 cups tapioca flour
Instructions
- Preheat the oven to 350 degrees F. Prepare a 9x9 inch round baking pan by spraying it with cooking spray.
- Gather two large mixing bowls. In one whisk together the eggs, apple sauce and Greek yogurt and mix till combined.
- In the other mixing bowl combine the almond meal, gluten-free flour, baking powder, baking soda, salt and sugar and mix it till combined. Make a well in the center. Pour the wet mixture into the dry mixture and add the lemon juice and zest and mix to combine then pour in ½ cup melted coconut oil last and mix.
- Pour the batter in the prepared baking dish and bake for 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool to room temperature. Turn the cake over on a cooling rack to finish cooling, flipping carefully right side up.
- Make the icing: Using an electric mixer, add the icing ingredients: 1 cup coconut oil and 1 cup maple syrup and whip on high to combine. Turn it off and add 2 cups of tapioca flour. Whip on low to start then gradually turn it up to high and whip for 30 seconds. May need to scrape the sides with a spatula into the icing then whip until the icing is smooth.
- Optional to slice the side off the cake (if layering with two cakes). Spread the icing over the cake. Top with fresh lemon slices, edible flowers and lemon zest.
Video
Notes
Nutrition
Thank you so much Grocery Outlet for sponsoring this post! Don't forget to check out their twice a year 20% wine sale - check them out here!
Theresa Huse says
Your lemon yogurt cake looks so good. This would be great for Mother's Day.