Healthy Lemon Pound Cake

This simple and easy healthy lemon pound cake is moist, incredibly soft, and tastes like springtime! Made with simple and clean ingredients like greek yogurt, almond flour, and eggs, this pound cake makes for the perfect healthy breakfast, snack, or dessert. Made gluten-free, low-fat, grain-free, and refined sugar-free!

The Best Ever iced Healthy Lemon pound cake

I just love a moist pound cake! The soft buttery melt with the sweet icing is just incredible, and what better way to enjoy it than in a lemon version! It’s the perfect light version of pound cake and ideal for springtime.

If you enjoy lemon, like me, you will just love this gluten-free pound cake! The texture is soft, yet dense which makes every bite melt in your mouth! But, somehow this healthier pound cake is incredibly light. I must say, I think I’m in heaven.

This healthy lemon pound cake with icing is everything you look for in a perfect slice of pound cake: soft, moist, buttery, and sweet. I simplified all the ingredients, left out all gluten, and refined sugar! With only 9 clean ingredients, this easy low-fat lemon pound cake is simply the best and is going to be your new favorite baking recipe!

Catch me eating a slice for breakfast, as a snack, and dessert!

How I Made this Lemon pound cake Healthier:

This dense and moist lemon pound cake is clean, nutritious, and incredibly tasty! To make this pound cake, you only need a few very simple ingredients, all of which are healthier alternatives to what you’ll find in store-bought brands. There are no preservatives or random ingredients in this recipe!

Here are four ways that I made this pound cake more nutritious and health-friendly without taking away from the taste!

1. I Used maple syrup instead of refined sugar. By using this type of healthier sweetener, I am naturally sweetening this pound cake!
2. I used fresh lemon juice and zest to make this pound cake light, naturally tasty, and healthier!
3. Used almond flour to make this pound cake gluten-free and low-carb!
4. I used greek yogurt to add protein and make this pound cake low-fat!

Ingredients in gluten-free Lemon cake

You’ll only need a few, simple ingredients to get this easy pound cake recipe going! I am all about simplicity and ease, so don’t worry, you won’t need to go to the supermarket and buy a lot of expensive ingredients and spices. You probably have most of these ingredients in your pantry already. For this easy low-fat, healthy lemon pound cake recipe, you’ll need eggs, almond flour, and of course, lemon!

• Eggs
• Lemons
• Vanilla extract
• Maple syrup
• Unsalted butter
• Greek Yogurt
• Almond Milk
• Almond Flour
• Coconut Flour
• Baking Powder
• Powdered Sugar

Easy Ingredient Substitutions Low-fat lemon pound cake

As you guys probably know by now that I love simple and easy recipes! If you don’t love every ingredient in this one, I am here to help you out with a list of the very best substitutions!

Maple Syrup: Simply use honey or your favorite liquid sweetener instead!

Almond Milk: Simply use any type of milk or plant mylk!

Looking for other tasty snack recipes? Check these out!

What You’ll Need to Make Easy lemon pound cake

For this easy gluten-free pound cake recipe, you’ll only need a couple of kitchen tools making the clean up super easy! You’ll need a mixing bowl to make this lemon loaf and an oven to bake them.

• Bread loaf tin
• One large mixing bowl
• Parchment paper
• Stirring utensil
• Measuring tools: 1/2 teaspoon, 1/4 cup, 1/3 cup, and 1 cup

How to Make Easy Yogurt lemon pound cake

My favorite thing about this simple and easy recipe (besides the taste of course) is how easy they are to make! This recipe is the absolute perfect healthy dessert; plus, this loaf is gluten-free and grain-free!

First, preheat your oven to 350 & line and grease a bread tin with parchment paper. I like to line and grease my pan by cutting a little piece of parchment paper, placing it into the bottom of the pan, and spraying it with nonstick spray – this will make it so easy to take your healthy cake bars out of the pan.
Next, in a small bowl, zest the lemon and set it to the side.
After that, in a large mixing bowl, whisk eggs. Next, once the egg is ready, whisk in maple syrup, vanilla extract, lemon juice, greek yogurt, melted butter, and almond milk.
Now, add in the almond flour, coconut flour, and baking powder. Then, gently fold in lemon zest and pour batter into the greased bread tin.
Bake & LET COOL for 20 – 30 minutes before spreading glaze on top! Make the glaze by whisking the powder sugar and lemon juice together and pour it over the cake. Sprinkle extra zest of lemon on top and enjoy!

I highly recommend storing them in an airtight container at room temperature for 5 -6 days!

How to Store Extra Healthy pound cake

Make extra low-fat lemon pound cake with simple icing? No worries, I love to save my extras in a sealed airtight container at room temperature for 4 to 5 days or in the fridge for 5 to 6 days!

Did you make this recipe?

If you make this recipe, be sure to comment and rate it down below. Above all, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!

Healthy Lemon Pound Cake

Simple and easy healthy lemon pound cake that is moist, incredibly soft, and tastes like springtime! The perfect healthy breakfast, snack, or dessert. Made gluten-free, low-fat, grain-free, and refined sugar-free!

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 50 mins

Total Time 55 mins

Serving 12

Ingredients

 

1x2x3x

Pound Cake:

• 2 eggs
• ⅓ cup 100% maple syrup
• 1 tsp vanilla extract
• ¼ cup lemon juice
• ¼ cup greek yogurt, I used 2%
• 3 Tbsp unsalted butter, melted
• ¼ cup almond milk
• 1 + 1/2 cup almond flour
• ¼ cup coconut flour
• 1 ½ tsp baking powder
• Zest of one lemon, about 1 or 2 tsp

Glaze Topping:

• 1 cup powdered sugar
• 3 Tbsp lemon juice
• Extra zest of lemon

Instructions

• Preheat oven to 350F. Line and grease a bread tin with parchment paper.
• In a small bowl, zest lemon and set to the side.
• In a large mixing bowl, whisk eggs. Whisk in maple syrup, vanilla extract, lemon juice, greek yogurt, melted butter, and almond milk.
• Add in almond flour, coconut flour, and baking powder.
• Gently fold in lemon zest and pour batter into the greased bread tin.
• Bake for 50 - 55 minutes, until toothpick comes out clean.
• LET COOL for 20 - 25 minutes before spreading glaze on top! Make glaze by whisking powder sugar and lemon juice together. Pour over cake and sprinkle extra zest of lemon on top and enjoy!

Notes

Can substitute almond milk for any milk.

Can substitute maple syrup with honey or another liquid sweetener.

Nutrition

Calories: 116kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 78mg | Potassium: 47mg | Fiber: 1g | Sugar: 16g | Vitamin A: 128IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 1mg

Course Breakfast, Dessert, Snack

Cuisine American

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!

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