Healthy Lemon Cake

Baking is like meditation for me.  A means to quell my anxieties, get lost in the moment, and share the love when I have a finished project.  If I can swap a few things to make a treat a little more nutritious, and not just delicious, then all the better! Here is a not-too-sweet, just a little tart, lemon cake that really was easy.  Don't be afraid to put in some work for better results ;) I made my own oat flour by grinding the old fashioned oats in a coffee mill (be sure to clean thoroughly before and after), and squeezed lemons by hand that were fresh from my friend's yard. I love the lemon taste so I increased the lemon juice a bit, which meant I had to add about 1/2 cup extra flour.  


1/2 cup Coconut Oil (melted) 

3/4 cup of honey

3 large eggs, lightly beaten

2/3 cup greek yogurt 

1/4 cup lemon juice

1 tsp vanilla extract

2 tsp lemon zest

1 1/2 cup oat flour 

3/4 tsp baking soda

1 tsp baking powder

1/4 tsp salt

For the Icing

1 cup powdered sugar

1 TBP milk

1 tsp lemon juice 


Preheat oven to 350 

Juice lemons

Grind oats into flour

Combine coconut oil, honey,  eggs, yogurt, vanilla extract, lemon juice, and lemon zest.

In a separate bowl, mix oat flour, baking soda, baking powder, and salt.

Gradually add the flour mixture to the wet mixture and whisk together as you do.

Add the batter into a lightly greased 9 x 5 or 8 x 4 inch loaf pan.

Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean

Let cool for 10 minutes and remove from pan. Cool completely before icing. If you pour icing on too soon it will just soak into the cake making it wet and not as pretty :)

Mix icing ingredients, pour over the cake and ENJOY! (remember, sharing is caring)