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.
This delicious Lemon Yogurt Cake is a Trim Healthy Mama-friendly S dessert or snack that pairs perfectly with whipped cream and berries!
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!
79 thoughts on “Lemon Yogurt Cake | THM: S”
Is this the same recipe for the Speculaas minus the obvious spices? That is a great recipe, by the way!~!!
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!
Did you find out what to use instead of flax? I can’t have it either.
Perhaps chia seeds? They have a similar coagulation effect in baked goods
you can try chia seeds!
I tried it with mulled Chia seeds rather than the flax seed and it turned out excellent. I live in Alberta Canada and baked it for 35 minutes only.
I have super sweet blend and gentle sweet. Which one and how much do you recommend I use?
Hi Jeannie! You can use Gentle Sweet in half the amount or Super Sweet in a quarter of the amount.
I can’t handle xylitol…how much to use if I switch out to a xylitol free sugar?
You can use 1/2 cup of erythritol, or half the amount in THM’s xylitol-free Gentle Sweet.
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).
Can you use THM baking blend?
Yes, you can use 1 cup of baking blend instead of the almond flour, coconut flour, and golden flaxseed meal.
What about when using your baking mix?
Sorry I meant briana’s baking mix
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.
I just finished a piece of this and it is amazing! Thank you for such a quick and easy delicious recipe!
Oh, that makes me happy to hear, Cheryl! Glad you enjoyed it!
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!!!
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!
You wouldn’t happen to know the carb count on this? Thanks for the help.
Did u find the carb count. My daughter is doing Keto.
Can swerve be substantiated as the sweetener?
I was just wondering about Swerve as I have a brand new package in my cupboard.
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!)
Made this for teatime this afternoon – deliciously fast and easy – dankjewel!
Thanks for sharing! So freaking good! Hugs!
Could I double the recipe and use a bundt pan?
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!
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!
My hubby loves lemon! I am so anxious to make this! Hoping it will get ok with plain yogurt.
What size pan?
Would I be able to replace the almond flour by doubling the coconut flour? I am highly allergic to nuts.
Can I use lemon juice instead of extract? If so, how much?
I didn’t have lemon extract either I used 1tsp of lemon juice and the lemon zest of one lemon. Was deliciously lemony!
I only have super sweet blend. How much should I use?
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.
Would this recipe work to make cupcakes?
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!
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!
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 !
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?
Thank you for this great cake recipe Just enjoyed a piece with whipping cream and raspberries.
Would this cake still work with regular flaxseed meal? I don’t have golden flaxseed.
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.
I used regular flax seed also and it worked fine. It’s a bit darker in color then the pic above but tastes great!
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.
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!!
This cake us amazing! Everyone in the family loves it from our 16 month old grand baby to my hubby!
Can I use a cup of baking blend in place of the other flours/fibers?
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!!
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.
Fabulous lemon cake! I added the lemon rind and topped it with raspberries and whipped cream.
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.
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.
One of the best THM friendly cakes I’ve ever made. And double score since I adore lemon! Thanks for such a great, fail-proof recipe!
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.
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.
Do you think this would freeze well? I try to file prep and freeze desserts, but can’t seem to find a list:)
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!!!
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?
Loved this recipe. I just clarified the butter and used almond yogurt to make it Paleo for my daughter.
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?
made this cake and was surprised there was no real lemon juice. Respectfully I was disappointed with the outcome.
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.
Made the Lemon Yogurt cake and it was great! I put a blueberry topping and whipped cream on top!
Added 1/4 c of finely chopped fresh cranberries. Hit the spot, excellent recipe. Thank you for sharing. Blessings!
This was the BEST!!
After reading other comments I made a few slight changes based on what I had on hand.
I used Oikos triple zero vanilla Greek yogurt since it was all I had. Since it is sweeten I only used 5 tablespoons of Lakanto Monkfruit. I used lemon juice since I didn’t have lemon extract. Someone else mentioned it browning quicker so I took it out at 40 minutes and it was perfect! The texture and taste is wonderful!!
This looks delicious! I want to make this but am wondering if the flax seed meal can be replaced with psyllium husk? My husband can’t have the flax seed and I read that psyllium husk is sometimes used as a substitute but wasn’t sure about the ratio. Thanks!
I have made this cake exactly by the recipe so many times and it’s always a big hit. But tonight I don’t have any yogurt! Could this be made substituting finely blended cottage cheese for the yogurt?
This cake is so good! Thank you for sharing the recipe.