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Moist lemon cake with blueberry yogurt frosting

Lemon Cake with Blueberry Yogurt Frosting

Maggie Michalczyk, RDN
Prep Time 10 mins
Cook Time 25 mins
Servings 9 slices


  • for the cake:
  • 1 + ⅓ cup blanched almond flour
  • cup + 4 tbsp. gluten free oat flour
  • 2 tsp. cinnamon
  • ½ tsp. salt
  • 1 tsp. baking soda
  • 2 eggs ⠀
  • cup coconut oil or butter melted
  • 1/4 cup light brown sugar
  • 1/3 cup maple syrup
  • juice of 1 lemon ⠀
  • cup 4% vanilla yogurt
  • 1 tsp. almond extract
  • for the blueberry frosting: ⠀
  • 1/2 cup fresh blueberries
  • 1/4 cup mascarpone cheese
  • 1/4 cup
  • 1/4 cup confectioners' sugar


  • Preheat the oven to 350 degrees F. Line an 8X8 pan with parchment paper or grease with cooking spray.
  • In a medium bowl whisk together the almond flour, oat flour, cinnamon, baking soda and salt.
  • In a separate bowl whisk together eggs, coconut oil, coconut sugar, maple syrup, lemon juice, yogurt and almond extract.
  • Pour the wet ingredients into the try and mix until just combined. Bake for approximately 25 minutes. Check to make sure a toothpick comes out clean.
  • While the cake is baking prepare the frosting. Heat the blueberries over low heat in a small saucepan stirring with a spoon until you start to see their juice. Mix the all of the ingredients together until combined and strain the juice so that you're only adding the juice to the yogurt. Mix until combined.
  • Once the cake has baked, let cool and frost. Top with the left over blueberries and  enjoy!
  • Store covered in the fridge.
Keyword lemon cake; blueberry lemon cake