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Lemon Cake

by IBD Medical on April 27, 2020

diabetes recipes delicious yum healthy dessert meal snack

This is a lighter alternative to a traditional pound cake. It’s perfect for any occasion and an easy recipe to master.

Preparation Time: 20 minutes

Cooking Time: 50 minutes

Difficulty: Fairly Easy

Serves: 16


  • ¼ cup unsalted butter, softened
  • ¾ cup sugar
  • 3 large eggs, room temperature
  • 2 tablespoons canola oil
  • 2 tablespoons canola oil
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon zest
  • 1 teaspoon vanilla extract
  • 2 tablespoons poppy seeds, optional
  • 1 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ¾ teaspoon salt
  • 1 cup fat-free vanilla Greek yoghurt


  1. Preheat oven to 180°C
  2. Grease a 23 x 13cm loaf pan with cooking spray
  3. In a large bowl, beat butter and sugar until crumbly. Then add the eggs, one at a time, beat after each egg. Mix in oil, lemon juice, zest, vanilla and if desired, poppy seeds.
  4. In another bowl, whisk the flour, baking powder and salt; add to creamed mixture alternating with yoghurt. Beat after each addition until combined.
  5. Transfer to prepared pan and bake for 50-60 minutes. Until cooked or until a toothpick inserted into the centre comes out clean.
  6. Cool in pan for 10 minutes before moving to a wire rack to cool.

Nutrition Info:

Per Serve (1 slice): 607 kJ, carbohydrates 20g, protein 4g, total fat 6g (sat. fat 2g), fibre 5g, sodium 253mg, 43mg cholesterol, carb exchanges 1, fat exchanges 1


IBD Medical was born in Sydney Australia. Our mission is to help improve the lives of people living with diabetes by providing the best possible support products and information. 

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