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Game Day Dessert: Yogurt Lemon Pistachio Cake

  • Author: Jennifer McDaniel


1 c. all-purpose flourspooned and leveled

½ c. whole-wheat flour

2 t. baking powder

¾ t. sea salt

3/4 c. cane sugar

1 T lemon zestplus more for sprinkling

1 t. lemon juice, freshly squeezed

¾ c. Prairie Farms Low-Fat Vanilla Yogurt

½ c. extra-virgin olive oil

2 large eggs, lightly beaten

1 t. vanilla extract

½ c. coarsely chopped salted pistachios


1. Preheat the oven to 350°F.

2. Oil an 8×4-inch loaf pan with cooking spray.

3. In a large bowl, whisk together dry ingredients: flour, baking powder, and salt.

4. In another large bowl, whisk together wet ingredients: sugar, lemon juice and lemon zest.

5. To wet mixture, add yogurt, olive oil, eggs, and vanilla and whisk to combine.

6. Add the dry ingredients into the bowl with the wet ingredients and stir until just combined. Don’t overmix.

7. Pour the batter into the prepared pan and bake for 40 to 50 minutes, or until a toothpick inserted comes out clean.

8. Let cool completely before removing the cake from the pan.

9. Drizzle lemon glaze, if desired.

10. Sprinkle with crushed pistachios.


Lemon Glaze (Optional)

1 c. powdered sugar

2 to 3 tablespoons fresh lemon juice

1 T. lemon zest


1. In a medium bowl, combine the powdered sugar and 2 tablespoons of the lemon juice. Whisk to combine, adding more lemon juice as needed to create a smooth, pourable glaze. 

2. Drizzle over cakes and cookies that have cooled completely after baking. See the blog post above for more ideas to use lemon glaze.


  • Serving Size: 1 slice
  • Calories: 282
  • Sugar: 16.1 g
  • Sodium: 199.5 mg
  • Fat: 15.2 g
  • Saturated Fat: 2.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 34.2 g
  • Fiber: 1.7 g
  • Protein: 5.1 g
  • Cholesterol: 37.8 mg