Lemon Yogurt Cake | THM: S

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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


  • 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


  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.


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

  1. 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.

  2. 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.

  3. 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!!!

  4. 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?

  5. 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?

  6. 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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