This lemon sage cake is a unique twist on a classic citrus dessert, blending bright lemon flavor with earthy fresh sage for a beautifully balanced, not-too-sweet treat. It's simple to make and perfect for everything from brunch to afternoon tea or a special dessert.
If you're looking for something a little different to brighten up your baking, this lemon sage cake delivers a beautiful balance of flavors you might not expect in a dessert. Over the last few years, I've fallen in love with using savory herbs in sweet recipes, and lemon paired with fresh sage has quickly become one of my favorite combinations. The brightness of the lemon complements the subtle earthiness of the sage, creating a cake that feels both elegant and comforting.
This lemon sage cake is surprisingly moist while staying light and fluffy, with just the right amount of sweetness. It's simple enough for an afternoon treat but unique enough to impress guests at brunch, tea, or a dinner party. You can use any full-fat yogurt you have on hand, but I especially love using goat milk yogurt for a bit of extra tang that pairs perfectly with the citrus and herbs.
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Equipment
- Mixing bowls: I love these glass Pyrex mixing bowls.
- Measuring cups and spoons
- Parchment lined round cake tin
Ingredients
- All purpose flour
- White granulated sugar
- Salt
- Baking soda
- Baking powder
- Eggs
- Yogurt: I love using Redwood Farms Goat Milk Yogurt but any full fat plain yogurt will work.
- Olive oil
- Lemon
- Vanilla extract
- Fresh sage
Recipe FAQs
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.
Yes! This lemon sage cake stays moist for several days when stored in an airtight container at room temperature. You can also freeze it for longer storage.
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Made this Lemon Sage Cake recipe? Let me know what you think in the comments!
Recipe
Lemon Sage Cake
Ingredients
- 1.5 cups all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¾ cup white granulated sugar
- 1 lemon, zest and the juice of ½ lemon
- 2 eggs
- ⅓ cup olive oil
- 1 teaspoon 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
Yogurt topping
- full fat yogurt
- honey
Instructions
- 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!
Grace Loney
What size cake pan should be used?
jamjarkitchen
I recommend a 9 inch cake pan. Hope you enjoy!
Natalie
Can I use dried sage?
jamjarkitchen
I really recommend using fresh sage if possible. However, dried sage would probably work as well. You’ll want to use much less than the measurement listed. Probably about a third so that the sage isn’t overwhelming. Hope that helps!
Natalie
Thank you!!
Meg
I just made this as a snack for my 15 month old to use up some fresh sage we had. She (and I) loved it! Thank you for this recipe!