Introduction
There’s nothing quite like the refreshing zing of lemon in a cake, especially when it’s soft, moist, and made without any added sugar or fancy kitchen gadgets. This lemon cake recipe is perfect for those who want a bright, flavorful treat that’s simple to prepare—no mixer or food processor needed! Using natural sweetness from ripe bananas and a hint of honey, this cake balances tangy lemon zest and juice with a tender crumb that melts in your mouth. Whether you’re a beginner baker or just craving a guilt-free dessert, this no-machine lemon cake is your new go-to.
Ingredients
2 large ripe bananas (for natural sweetness)
3 large eggs
1/3 cup honey or maple syrup (optional, for extra sweetness)
1/2 cup plain Greek yogurt or unsweetened applesauce (adds moisture)
1/4 cup fresh lemon juice (about 2 lemons)
Zest of 2 lemons
1 1/2 cups whole wheat flour or all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons coconut oil or melted butter (for richness)
1 teaspoon pure vanilla extract
Instructions
Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper for easy removal.
Mash & Mix Wet Ingredients: In a large bowl, mash the bananas thoroughly using a fork until smooth. Add the eggs, honey (if using), Greek yogurt, lemon juice, lemon zest, coconut oil, and vanilla extract. Stir well until combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Mix Wet & Dry: Gradually fold the dry ingredients into the wet mixture using a spatula. Mix just until incorporated—avoid overmixing to keep the cake light.
Bake: Pour the batter into your prepared pan and smooth the top. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Cool & Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving and Storage Tips
Serve your lemon cake plain or topped with a light dusting of powdered cinnamon or a drizzle of natural yogurt for an extra tang.
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
You can also freeze slices individually, wrapped in plastic wrap, for up to 3 months. Thaw at room temperature before enjoying.
Variations
