Healthier Lemon Cake 🍋✨

A light, moist, and naturally sweetened lemon cake with just the right amount of tangy citrus flavor — now with a creamy lemon glaze and even better texture!

Prep Time: 30 minutes
Bake Time: 55 minutes
Servings: 8–10 slices

Cake Ingredients:

½ cup (115 g) melted butter
¼ cup (60 g) Greek yogurt
½ teaspoon salt
¾ cup (150 g) coconut sugar or cane sugar
¼ cup (60 ml) honey or maple syrup
1 teaspoon vanilla extract
4 large eggs
Zest of 2 lemons
2½ cups (300 g) whole wheat or spelt flour
1 teaspoon baking powder
½ teaspoon baking soda
½ cup (120 ml) freshly squeezed lemon juice (about 2 lemons)

Lemon Soak:

¼ cup (60 ml) freshly squeezed lemon juice (about 1 lemon)
1 tbsp (15 g) honey or maple syrup

A light soak that adds brightness and moisture. Make small holes in the cake to help it absorb better.

Lemon Cream Cheese Glaze:

150 g Philadelphia cream cheese (room temperature)
¾ cup (90 g) powdered sugar
1½ tbsp (24 ml) freshly squeezed lemon juice

Mix with a whisk (Schwingbesen) until smooth and creamy. Store in the fridge until ready to use.

Instructions:

1. Prepare the Cake Batter

Preheat oven to 350°F (175°C). Butter and line a 20 cm (8-inch) loaf pan with parchment paper.
In a large bowl, mix together the melted butter, Greek yogurt, salt, sugar, honey or maple syrup, and vanilla extract.
Whisk in the eggs, lemon zest, and lemon juice until smooth.
In another bowl, combine the flour, baking powder, and baking soda.
Fold the dry ingredients into the wet mixture gently, just until combined. Do not overmix.

2. Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top.
Bake in the middle of the oven for 55 minutes, or until a toothpick inserted comes out clean.
Let cool in the pan for 10–15 minutes, then transfer to a wire rack.

3. Add the Lemon Soak

While the cake is still slightly warm, poke small holes over the top using a skewer or fork.
Mix the lemon juice and honey, then pour evenly over the cake, letting it soak in completely.

4. Finish with the Glaze

Whisk the Philadelphia cream cheese, powdered sugar, and lemon juice until smooth.
Chill in the fridge for 10–15 minutes if needed to firm up.
Spread or drizzle over the fully cooled cake. Garnish with lemon zest or thin lemon slices, if desired.