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Yogurt lemon cake with berry sauce

This light lemon cake is a perfect baked good to end a meal—enjoy with the berry sauce for a festive touch. The combination of whole-wheat and all-purpose flours produces a light airy cake with a slight nutty flavour. Recipe courtesy of professional home economist and cookbook author, Emily Richards. 

Prep Time:
15 min
Cook Time:
20 min
Serving Size:
1 slice



  • ¾ cup (175 mL) whole-wheat flour  
  • ¾ cup (175 mL) all-purpose flour 
  • ⅓ cup (75 mL) packed light brown sugar  
  • 2 tsp (10 mL) baking powder  
  • ½ tsp (2 mL) baking soda  
  • 1 cup (250 mL) 1% or 2% plain yogurt  
  • ¼ cup (60 mL) canola oil  
  • 1 tbsp (15 mL) lemon zest  
  • 1 large egg 
  • 1 large egg white 

Berry sauce: 

  • 1 bag (600 g) frozen mixed berries 
  • ¼ cup (60 mL) orange juice  
  • 2 tbsp (30 mL) packed brown sugar  
  • 2 tbsp (30 mL) water  
  • 2 tbsp (30 mL) cornstarch


Berry sauce: 

  1. In a saucepan, combine berries, orange juice and sugar. Bring to a simmer over medium heat, stirring occasionally. Simmer and cook for about 7-10 minutes or until berries are soft. 
  2. In a small bowl, whisk together water and cornstarch. Stir into berries and cook for 1 minute or until thickened. Remove from heat to cool. (Make-ahead: cover and refrigerate for up to 5 days.) 


  1. In a large bowl, whisk together whole-wheat and all-purpose flours, sugar, baking powder and baking soda. In a bowl, whisk together yogurt, oil, lemon zest, egg and egg white. Stir into flour mixture until combined. Pour into an 8-inch (20 cm) parchment paper-lined round baking pan. Bake in preheated 350° F (160°C) oven for about 20 minutes or until tester inserted in centre comes out clean. Let cool in pan on rack for about 15 minutes before removing from cake pan. 
  2. Cut into wedges and spoon berry sauce over top to serve. 

“As a dietitian and healthy eating coach, I help busy women overcome restrictive and disordered eating and create a positive relationship with food and their body. I often hear from my clients that they consider food as either ‘good’ or ‘bad’ but the truth is, all foods fit as part of a healthy, balanced diet. It always makes my day when my clients share that they are finally feeling at peace with food and able to enjoy all foods in moderation, including delicious desserts."

"Dessert is one of life’s simple pleasures, and I enjoy finding ways to give my favourite dessert recipes a nutrition boost; for example, by adding ground flaxseed, or using whole-wheat flour, or canola oil instead of butter, as in this Yogurt lemon cake with berry sauce. Remember, food is more than just fuel for the body; it’s also about taste, enjoyment and fun!”

Jodi Robinson, RD

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Nutritional Information Per 1/12th cake
Amount % Daily Value
Calories 185
Fat 7 g 11 %
+ Trans 2 g
10 %
Cholesterol 16 mg
Sodium 140 mg %
Carbohydrate 30 g 10 %
Fibre 2 g 8 %
Sugars 14 g 
Protein 4 g

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