Greek Yogurt Lemon Cake With No Added Sugar: Soft, Moist and Easy

If you want a simple cake with no added sugar that still feels like a treat, this Greek yogurt lemon cake is a lovely place to start. It is soft, moist and bright with lemon, and it comes together in one bowl with ingredients most kitchens already have.

The sweetness comes from ripe bananas and a little unsweetened applesauce, so there is no white sugar, no honey and no syrup. It is a gentle sweetness, more like a fruity tea loaf than a bakery cake, which is exactly why so many people like it with a cup of coffee.

Prep time: 15 minutes. Bake time: 40 to 45 minutes. Serves: 10 slices.

Ingredients

1 cup plain Greek yogurt (full fat or 2 percent, unsweetened)
3 large eggs, at room temperature
2 very ripe bananas, mashed (about 1 cup)
1/4 cup unsweetened applesauce
1/3 cup olive oil or melted butter
Zest of 2 lemons (about 2 tablespoons)
1/4 cup fresh lemon juice (about 2 lemons)
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Preparation

Heat the oven. Set it to 350°F (175°C). Grease a 9 by 5 inch loaf pan and line the bottom with parchment paper so the cake lifts out easily.
Mash the bananas. Use a fork in a large bowl until mostly smooth. A few small lumps are fine. The darker and spottier the peels, the sweeter your cake will taste.
Add the wet ingredients. Stir in the Greek yogurt, applesauce, oil, eggs, vanilla, lemon zest and lemon juice. Whisk for about a minute until the mixture looks even and slightly fluffy.
Mix the dry ingredients. In a separate small bowl, combine the flour, baking powder, baking soda and salt. Stir them together so the leavening is spread through the flour.
Combine gently. Pour the dry mix into the wet mix and fold with a spatula just until you no longer see dry flour. Stop there. Over-mixing makes the cake tough instead of tender.
Fill the pan. Scrape the batter into the loaf pan and smooth the top. Tap the pan once on the counter to release any large air bubbles.
Bake. Place the pan in the middle of the oven for 40 to 45 minutes. The cake is ready when the top is golden and a toothpick in the center comes out clean or with a few dry crumbs.
Cool. Let the cake rest in the pan for 10 minutes, then lift it out onto a rack. Wait until it is nearly cool before slicing, because the crumb sets as it cools.

Tips for the softest cake

Use room-temperature eggs and yogurt. Cold ingredients do not blend well and can leave the batter a little dense. Take them out of the fridge about 30 minutes before you start.

Zest the lemons before you juice them. It is much easier, and the zest holds most of the lemon flavor. Rub the zest into the yogurt for a few seconds with the back of a spoon to release the oils.

Check the cake at 35 minutes. Ovens vary, and a cake without sugar can brown faster on top. If the top is dark but the center is still wet, cover it loosely with foil and keep baking.

Do not skip the bananas. They give structure and moisture as well as sweetness. If you really dislike banana, you can swap in another 1/2 cup of applesauce, but the cake will be a little less tender and a little less sweet.

Variations

Blueberry lemon: fold in 1 cup of blueberries tossed with a spoonful of flour so they do not sink.
Poppy seed: add 1 tablespoon of poppy seeds to the dry ingredients.
Whole grain: replace up to half of the flour with whole wheat flour or oat flour. Add one extra tablespoon of yogurt if the batter looks thick.
Muffins: divide the batter between 12 lined muffin cups and bake for 20 to 22 minutes.
Light glaze (optional): stir a teaspoon of lemon juice into two tablespoons of Greek yogurt and spoon it over the cooled cake. That keeps it free of added sugar.

Storage

Keep the cake wrapped at room temperature for one day, then in the refrigerator for up to four days. Because it is so moist, it does not like to sit out for long in a warm kitchen.

To freeze it, slice the cake, wrap each slice in plastic and place them in a freezer bag. They keep for up to two months. Thaw a slice on the counter for about 30 minutes, or warm it for 10 seconds in the microwave.

Frequently asked questions

Is this cake really free of added sugar?

Yes. There is no sugar, honey, maple syrup or sweetener in the recipe. The sweetness comes from ripe bananas and unsweetened applesauce. Check that your yogurt and applesauce labels say unsweetened, because some brands add sugar.

Can I use low-fat or non-dairy yogurt?

Low-fat Greek yogurt works well. Fat-free is fine too, but the cake will be a little drier. Thick unsweetened coconut or almond yogurt can also work, though the lemon flavor and texture will be slightly different.

Why did my cake sink in the middle?

This usually happens when the oven door was opened too early, or the cake was underbaked. Wait until at least 35 minutes before checking, and make sure a toothpick comes out clean before taking the cake out.

Can I use bottled lemon juice?

You can, but fresh juice tastes much brighter. If you only have bottled juice, use the same amount and add an extra teaspoon of lemon zest, if you can, to bring back some of the fresh flavor.

Can I make it gluten free?

A one-to-one gluten-free flour blend usually works in this recipe. Let the batter rest for 10 minutes before baking so the flour can absorb the liquid, and expect a slightly more crumbly slice.

What can I serve with it?

A spoonful of plain Greek yogurt and a few fresh berries is lovely. It is also very good with a cup of tea in the afternoon or sliced for breakfast with a little butter.

This soft lemon cake is easy enough for a weekday and pretty enough for guests. Bake it once and it will probably become one of your regular recipes.