This moist and light Lemon Sage Cake is not overly sweet and pairs perfectly with a cup of tea or coffee. Top it with some honeyed goat milk yogurt for the ultimate afternoon treat.
Over the last few years I have really loved experimenting with savory herbs in baking. And lemon and sage is one of my favorite combinations!
This cake is not overly sweet and it is surprisingly moist for being so light and fluffy. You can use any full fat yogurt but I really enjoy goat milk yogurt for the extra tang! Enjoy!
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- Mixing bowls: I love these glass Pyrex mixing bowls.
- Measuring cups and spoons
- Parchment lined round cake tin
- All purpose flour
- White granulated sugar
- Baking soda
- Baking powder
- Yogurt: I love using Redwood Farms Goat Milk Yogurt but any full fat plain yogurt will work.
- Olive oil
- Vanilla extract
- Fresh sage
I love using Redwood Hill Farm goat milk yogurt as it adds a nice little tang. But this recipe works with any full fat, plain yogurt.
If you don't want to use olive oil any light tasting oil will work, including vegetable oil, canola oil or grape seed oil.
I like between ⅛ and ¼ cup loosely packed sage. Feel free to add or subtract depending on personal preference.
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Made this Lemon Sage Cake recipe? Let me know what you think in the comments!
Lemon Sage Cake
- 1.5 cups all purpose flour
- ½ tsp salt
- ½ tsp baking soda
- 1 tsp baking powder
- ¾ cup white granulated sugar
- 1 lemon, zest and the juice of ½ lemon
- 2 eggs
- ⅓ cup olive oil
- 1 tsp vanilla extract
- 1 cup plain yogurt, full fat I recommend goat milk yogurt or full fat Greek yogurt.
- ¼ cup fresh sage, chopped and loosely packed add more or less according to taste
- full fat yogurt
- Preheat oven to 350 degrees F.
- In a medium size mixing bowl combine flour, baking soda, baking powder and salt. Mix to combine.
- In a separate mixing bowl add sugar and the zest of 1 lemon. Then use your hands to pinch the zest into the sugar until fragrant and the oils have released. Squeeze in the juice of ½ lemon then add 2 eggs, olive oil and vanilla extract and whisk to combine. Add in yogurt and whisk again.
- Add half of the dry mixture to the wet mixture then stir to combine before adding the remaining dry mixture and stirring until just incorporated. Then fold in the chopped sage.
- Pour the batter into a prepared, parchment lined cake tin and bake at 350 degrees F for about 30 minutes until cooked through. Remove from the oven and allow to cool on a wire rack.
- While the cake is cooling combine some yogurt with a drizzle of honey. Serve the cake warm with the honeyed yogurt and enjoy!