Lighter lemon cake


Lighter lemon cake

Nancy Waldeck, a chef at Cancer Wellness at Piedmont, shares a light and refreshing lemon cake recipe, perfect for spring.

“Top this cake with ripe, juicy strawberries and you will have the perfect dessert,” says Waldeck. “It even makes a great breakfast treat.” 

Cake ingredients:

  • 1.5 cups of all-purpose flour

  • 2 teaspoons of baking powder

  • 2 teaspoons of lemon zest

  • ½ cup of nonfat plain yogurt

  • 1 cup of sugar

  • 3 large eggs

  •  ½ cup of canola oil

Glaze ingredients:

  • 1/3 cup of fresh lemon juice

  • ¼ cup of powdered sugar


  • Preheat the oven to 350 degrees.

  • Spray an 8-inch springform pan with nonstick cooking spray and line the bottom of the pan with a parchment round. Coat the parchment with nonstick spray.

  • Place the flour, baking powder and zest in a bowl, stir to combine.

  • In a large bowl, combine the yogurt, sugar and eggs, stirring until well blended. Add the flour mixture to the yogurt mixture, then add the oil and stir to incorporate.

  • Pour the batter into your prepared pan. Bake for 30 to 35 minutes, until the cake feels springy to the touch and a toothpick inserted into the center comes out clean. Cool the cake for 15 minutes.

  • Run a knife around the edge of the pan, and carefully transfer the cake to a plate. With a toothpick, poke holes all over the top.

  • Combine the ingredients for the glaze and pour slowly over the cake.

  • Cool completely before serving.

Check out more recipes and nutrition tips from Cancer Wellness experts.

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