Healthy Lemon Pound Cake

This better-than-Starbucks lemon pound cake recipe is healthy and made with simple ingredients like Greek yogurt, honey, and almond flour. It's super moist, tangy, and so easy to make. The perfect breakfast, snack, and dessert!

5 from 50 votes

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Prep Time 5

Cook Time 45

Total Time 50

Serving slices

Ingredients

Lemon Pound Cake:

1 ¼ cup all-purpose flour, spooned & leveled (use this gluten-free flour if needed)
½ cup almond flour, (not almond meal), spooned & leveled
2 tsp baking powder
⅓ cup granulated sugar
1 ½ tbsp fresh lemon zest, about 2 or 3 lemons
3 eggs
¼ cup honey
¾ cup greek yogurt (plain or vanilla), I like 2% or 5%
¼ cup unsalted butter or coconut oil, melted
½ tsp vanilla extract

Lemon Glaze:

1 cup powdered sugar
2 tbsp fresh lemon juice
Lemon zest, for garnish

Instructions

Preheat the oven to 350°F and line and grease a 9x5-inch loaf tin with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, almond flour, and baking powder. Make sure all the clumps are removed, and then set it to the side.
In another mixing bowl, whisk together the sugar and lemon zest. Make sure they are fully combined, then add the eggs, honey, Greek yogurt, melted butter, and vanilla extract.
Add in the dry ingredients and mix until just combined. Don’t overmix!
Pour the batter into the greased bread tin.
Bake for 40 - 50 minutes, or until a toothpick comes out clean. I baked mine for about 47 minutes.
Let the loaf completely cool before removing it from the pan.
Make the glaze by whisking together the powdered sugar and lemon juice until there are no clumps. If it is too runny, add a little more powdered sugar. If it is too thick, add a little more lemon juice. It should be a “thicker” glaze.
Drizzle the glaze on top of the cooled pound cake and sprinkle with extra lemon zest. Enjoy!

Notes

Greek Yogurt: You substitute Greek yogurt with plain yogurt, skyr, vanilla yogurt, or sour cream.

Gluten-Free: You can easily make this lemon pound cake gluten-free by substituting the all-purpose flour with gluten-free 1:1 baking flour. This is my favorite brand. Almond flour is already gluten-free.

Almond Flour: I do not recommend substituting the almond flour in this recipe.

Butter: You can also use vegan butter.

Storing: For best results, store any leftovers in an airtight container at room temperature or the refrigerator for up to 4 days.

Freezing: You can freeze lemon pound cake for up to 3 months. I recommend freezing it un-glazed. Let it cool for at least 1 hour, cut them into slices, and then wrap each piece in plastic wrap. Finally, add them to a freezer-safe bag and freeze them for up to 3 months. When ready to enjoy, let the pound cake thaw at room temperature or in the fridge overnight.

The nutritional information below is for 1 slice with glaze. This recipe yields 12 slices.

Nutrition

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!