Lemon Yogurt Cake | THM: S

Along with Chicago style popcorn, apple turnovers, and my Grandma’s cookies, my other great weakness is Costco’s Lemon yogurt cake.

Silly, but true!

If it’s in the house, I cannot resist it, and once I start going, I can’t stop. Unfortunately, it’s terribly unhealthy, but that fact was the catalyst for creating a Trim Healthy Mama-friendly Lemon Yogurt Cake that I can enjoy without expansion. 😀

This recipe for Lemon Yogurt Cake is equally moist and lemon-y, but it’s low in carbs, gluten-free, sugar-free, and high in protein. To keep it from being too calorie-dense, I used a combination of almond flour, coconut flour, and golden flaxseed meal instead of almond flour alone. Alternatively, you could use 1 cup of Trim Healthy Mama Baking Blend instead of the no-special-ingredient mix.

My kids call this Lemon Yogurt Cake “Costco Cake,” because it really does taste like our bulk store favorite! It’s pound cake-like in texture, but unlike traditional pound cake, it’s harder to over-do it because this version is so high in protein that you’ll feel plenty satisfied after one piece!

This Lemon Yogurt Cake is delicious on its own , but I like it even better with whipped cream and berries for a pretty, easy dessert.

Lemon Yogurt Cake is a Trim Healthy Mama S dessert because it’s a great source of protein, high in healthy fats, and low in carbs.

Yield: 9-12 servings

Lemon Yogurt Cake | THM: S

Lemon Yogurt Cake | THM: S

This delicious Lemon Yogurt Cake is a Trim Healthy Mama-friendly S dessert or snack that pairs perfectly with whipped cream and berries!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 3/4 cup xylitol
  • 3/4 cup Greek yogurt (any fat)
  • 3 eggs
  • 1/2 cup melted butter
  • 1 tsp lemon extract
  • 1/3 cup almond flour
  • 1/3 cup coconut flour
  • 1/3 cup golden flaxseed meal
  • 2 tsp baking powder
  • 1/2 tsp mineral salt
  • Optional: zest of one lemon

Instructions

  1. Preheat oven to 350 F. Grease an 8x8" baking pan.
  2. In a large bowl or stand mixer, beat xylitol, yogurt, eggs, melted butter, lemon extract, and optional lemon zest together for 2-3 minutes or until light and smooth.
  3. In a separate bowl, stir almond flour, coconut flour, golden flaxseed meal, baking powder, and salt together. Add to wet ingredients and stir until well-combined. Pour into prepared pan. Bake in preheated oven for 45 minutes, or until a toothpick comes out clean. Cool completely before serving.

 

73 thoughts on “Lemon Yogurt Cake | THM: S”

  1. I am inflammatory with flaxseed. What can I use to replace? More almond flour or coconut flour or gluten free oat fiber?also could I use orange extract instead as i’m Allergic to lemon. Thank you for your wonderful recipes!

  2. Ditto for me. Xylitol can cause serious diarrhea. Most products made with xylitol carry warnings on the packaging regarding abdominal distress. Would it be possible to substitute Splenda or stevia? This looks delicious otherwise.

    • You can use 1/2 cup of erythritol, half the amount in THM’s xylitol-free Gentle Sweet, or the same amount in Splenda or regular sugar (although the last two would make it off plan).

        • I know this is an old comment but to anyone who is curious, I just made this with 1/2 c. Briana’s baking mix and about 2 extra tbsp Greek yogurt. It is fantastic. So easy to make and a wonderful lemon taste!
          Next time I’ll probably try 1/3 c. Baking Mix to see if I can avoid adding the extra yogurt.

          • OK I tried it with 1/3 c. and it was a little too wet. I tried it again with 7 tbsp baking mix and that worked really well. Though to be honest the 1/2 c. with extra yogurt is still probably the best overall texture.

      • This lemon cake recipe has me intrigued….Go to thinking I could use other flavorings like almond or vanilla instead of lemon for other desserts!
        So I want to convert a recipe our family has had for years and the cake recipe is just butter, eggs, sugar, 3/4 cup cake flour and vanilla. So simple but I’m curious how to convert the cake flour? Any suggestions of flours to use and how much?
        Thanks so much Jacinda! Have enjoyed evryhthung I’ve made so far from your recipe file!!!

  3. Thank you so much for the delicious recipe. I made it for my husband and he loved it! He has been missing his comfort foods. He just said I should make it every week. God bless!

  4. Jacinda, it was a huge hit of course! What recipe of yours isn’t??? I told hubby I might add walnuts next time or maybe a combo of spices such as cinnamon or cardamom. Not that it wasn’t fantastic. I just loved that it was a heavier based cake but light in flavor if that makes sense? I see using it over & over! Thank you once again!

    (I used a 7×11 pan and prob cooked it 5-7 minutes less as it browned quicker and toothpick came out clean. I also made your cream cheese frosting which was amazing!)

  5. Made this yesterday to take to my daughter’s house for lunch. I only had vanilla yogurt, so I used vanilla extract. Used 1/4 c xylitol, 1/4 c Swerve and 1/4 c Truvia, just because I didn’t want to exhaust my supplies of any one of them. It was delicious! Will try again soon in lemon!

  6. Have had this open on my computer since you posted it, and finally made it today! It’s really good, and will definitely be a regular in my rotation. I used half the amount of THM Gentle Sweet instead of xylitol, and I used the 1 cup of THM Baking Blend instead of the three flours you used. The texture was great – similar to a pound cake.
    Next time I make it, I will add the optional lemon zest to give it a stronger lemon flavour.
    Tomorrow I will buy some raspberries so that I can try it dressed up – although I really enjoy it plain too 🙂
    Thanks for another amazing recipe!

    • I didn’t have lemon extract either I used 1tsp of lemon juice and the lemon zest of one lemon. Was deliciously lemony!

  7. My house is dairy-free. I realize that Greek yogurt has more protein than regular yogurt, so I’m wondering if I can use a non-dairy yogurt (cashew, coconut, or almond) and add protein powder or extra egg whites? Any thoughts?

    • Dairy-free: I replaced the Greek yogurt with full fat coconut milk (in the can) and the butter with Earth Balance Soy-Free Buttery Sticks, and it worked beautifully for a yummy dairy-free treat.

  8. Made the lemon yogurt cake yesterday! It was delicious! I really appreciate your simple yet tasty thm recipes. I too am a busy homeschooling mom with four boys! I am struggling to get on thm completely because I love to bake and desserts are my weakness! Happy to have found a few on your website! Looking forward to trying the refrigerator cookies!

  9. I just tried this cake today for my birthday…. oh .. my .. word!! So, SO GOOD!! I will definitely be using this as a go-to!! Thanks for sharing!

  10. Made this a few days ago! Delicious!!! Substituted
    6 Tbspns of Gentlesweet for xylitol . Just right fir my tastes.
    Making again for dinner party tonight.
    Thank you so much !

  11. Just made this using THM baking blend but the full amount of xylitol and now I’m worried about serving it to guests tomorrow night after reading the comments about digestive upset. Has anyone used the full amount without problems?

    • I used regular flax seed and made cupcakes for our ladies Bible study. They looked more like a banana cake because of the flax seed, but they tasted marvelous. The ladies loved them! I topped them with whipped cream and raspberries, so they still looked pretty.

  12. I also used regular flaxseed meal and the cake turned out great. I whipped up some cream cheese, fresh lemon juice, almond milk and Swerve and then topped it with a few raspberries.

  13. I made this cake yesterday using 6 TBS. of Gentle Sweet and 1 cup THM Baking Blend. I am addicted to the THM Trimtastic Cake; however, your Lemon Yogurt Cake has swooped in to take the lead. What a great cake!! And definitely gild the lily by adding whipped cream and berries (I used raspberries) for a perfect desert. Great job!!

  14. We’re out of butter, so I substituted melted coconut oil, and I used one cup of THM Baking Blend for the flours. This is so good! And moist! I used a 9″ round cake pan instead of an 8×8, since I don’t have one. So many of the flour dessert recipes I’ve had on the THM plan are rather dry or crumbly and seem like a poor excuse for dessert. This one is a keeper! Thank you for sharing!!

  15. With Easter just around the corner, I was looking for a substitute for our traditional Mennonite Paska Bread. I found this recipe and I am excited to try it. I will make it with 1 tsp. lemon juice, but change half of the zest to orange zest. I will also add ½ – 1 tsp. of yeast (regular or instant) to bring it closer to the Paska Bread profile of flavours. Since the yeast will have no sugar to feed on, it will not alter the recipe, except for flavour. I will frost with cream cheese icing. I truly believe that it will become a new tradition for my family, after a few longing comments about not having our traditional Easter bread. Thank you for posting this recipe.

  16. Hi Jacinda, I just tried making this with super sweet blend. How much do you need. I used 6 TBSP but I found it had an aftertaste. I did not like it. Any solutions or suggestions.

  17. For some reason I was drawn to make this. I’m not typically a lemon person so I surprised myself here. I forgot about it being a pound cake texture which explains the denseness. The flavor was spectacular . . . had to fight the 16yo off of it. A couple of subs that might help others: Due to that child’s nut allergies I used a bit less than 1 cup of Kris’ Baking Mix. I used 3/4 cup Pyure in place of zylitol. Probably could have gone with less but I enjoyed the sweetness with the lemon. I upped the Lemon extract to 1 1/2 tsp since I didn’t have any lemons to zest and was determined to have it actually taste like lemon! I also added 1/2 tsp of butter extract–just because I’ve enjoyed this in other recipes. 🙂 I loved putting a scoop of frozen blueberries in a bowl, topped with some cake and whipped cream and then let sit out long enough for the berries to defrost and produce some juice. YUM. The 16 yo just inhaled it plain.

  18. What golden flax seed meal do you use? Mine is so much darker but yet still golden and I don’t really like the taste.

  19. I made this today, it turned out great! Thank you for sharing. I served it with strawberries in syrup and whipped cream – my family loved it! For anyone using Pyure, I got a good flavor with 1/4c in this recipe.

  20. Wonder how it would turn out mixing almond flour and sprouted wheat flour? I just don’t care for the baking blend flavor. Any idea? Thanks!!!

  21. Do you know the carb count? Flaxseed is esrogenic and having breas cancer. I stay away from anything estrogenic. The research is not confirmed but I’d rather be safe than sorry. Can I use ground Chia seeds?

  22. Jacinda, my daughter is highly allergic to coconut, so I’m trying to find a substitute for the coconut flour. I’ve Googled it, but I’m not finding much information on substituting for coconut flour. I do not know what to use instead. Do you have any suggestions? Perhaps oat fiber or oat flour?

  23. I have to share that I’ve made this yogurt cake 3 times in the last week. I’m one who quickly gets bored with eating the same thing and prefers to constantly try new recipes so that’s a testament to how much I love this cake!
    TIhe other great thing about this cake is it’s super easy to change the flavor. I really like its original lemon flavor but a friend recently gifted me with some natural burst extracts and I thought this was the perfect recipe to try them out. So for my second batch I split the batter into 4 different flavors, the winners were cherry almond and chocolate peppermint. Yum! I can’t wait until I get the pecan extract. Maple pecan anyone? 😉
    This is my all time favorite quick (5 min prep!) THM cake recipe and it will remain a go to dessert for me.

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