Greek Yogurt Lemon & Apricot Cake

This recipe is a delicious and healthier alternative to a traditional lemon pound cake! 


For the cake:

  • 1.5 cups all-purpose flour (I used wholewheat, but white will do!)
  • 1 cup caster/white/raw sugar
  • 3 eggs
  • 1 cup Greek yogurt
  • 1/2 cup melted coconut oil (or any oil substitute, except olive oil)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Zest of 2 medium/large lemons (or 3 small lemons)
  • 1 teaspoon vanilla extract
  • Half cup of dried apricots, chopped

For the icing:

  • 1 cup powdered sugar
  • 1-2 tablespoons lemon juice


Preheat the oven to 350ºF (176ºC).

In a large bowl, whisk together the eggs, greek yogurt, vanilla extract, sugar, salt, coconut oil, and lemon zest. In a separate bowl, sift together the flour and baking powder/soda. Slowly, fold the dry mixture into the wet. Once it is all combined, fold in the chopped apricots.

Grease a 9×5 loaf dish, and pour in the mixture. Giving the cake some time to rest while the oven heats will create a softer texture, as the gluten proteins relax.

Once the oven is ready, bake the cake for 45-50 minutes, until golden brown and a toothpick in the center comes out clean.

Remove the cake, and transfer it to a cooling rack.

Now, mix together the powdered sugar and lemon juice until a smooth icing texture forms. When the cake is adequately cooled, drizzle the icing on top. Feel free to add chopped nuts, apricots, or pumpkin seeds!

Hi! I’m Anna. I’m a rising sophomore at Vanderbilt University in Nashville, Tennessee. Follow me here, on Facebook or on Instagram for recipe ideas and more! ❁


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