This Lemon Yogurt Cake is the perfect balance of lightness and flavor, making it an ideal treat for any occasion. Made with almond flour and sweetened with honey or maple syrup, it offers a naturally gluten-free, moist, and refreshing bite. The zesty lemon flavor and the smooth texture from the yogurt make this cake a delightful choice for brunch, a snack, or a wholesome dessert.

Why You’ll Love This Recipe

This cake is not only incredibly easy to make but also packed with vibrant lemon flavor and a tender texture thanks to the yogurt. The almond flour makes it gluten-free without sacrificing the cake’s light and airy texture, while the honey or maple syrup provides a natural sweetness. It’s a deliciously healthy dessert that’s great for any occasion—whether you’re looking for a fresh spring treat or simply want a lighter, more wholesome cake. Lemon Yogurt Cake

Ingredients

1 ½ cups almond flour
½ cup plain Greek yogurt
2 large eggs
⅓ cup honey or maple syrup
Zest of 1 lemon
Juice of 1 lemon
1 tsp vanilla extract
1 tsp baking powder
¼ tsp salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper or grease it lightly.
In a large bowl, whisk together the Greek yogurt, eggs, honey or maple syrup, lemon zest, lemon juice, and vanilla extract until smooth.
In a separate bowl, combine the almond flour, baking powder, and salt. Mix the dry ingredients into the wet ingredients until fully incorporated.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 40–50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 40–50 minutes
Total Time: 55 minutes
Servings: 12 slices
Calories: 190 kcal per slice

Variations

Add Poppy Seeds: For a slight crunch and an added flavor twist, try adding 1-2 tablespoons of poppy seeds to the batter.
Use Other Citrus: Swap the lemon for orange or lime for a different citrus flavor.
Add a Glaze: Top the cake with a simple lemon glaze made from powdered sugar and lemon juice for a sweet finish.
Berry Addition: Fold in a handful of fresh blueberries or raspberries to the batter for extra color and a burst of flavor.

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheating: You can enjoy the cake cold, or reheat individual slices in the microwave for 10-15 seconds to enjoy a warm piece.

FAQs

Can I use a different type of flour instead of almond flour?

Almond flour is essential for making this cake gluten-free, but if you’re not concerned about gluten, you could experiment with other nut flours, such as coconut flour. However, if you use coconut flour, you may need to adjust the liquid ratio since it’s more absorbent.

Can I make this cake without eggs?

Yes, you can use an egg replacement like flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes to thicken) for a vegan version.

Can I freeze this cake?

Yes, this cake can be frozen. Once completely cooled, wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 1-2 months. Thaw it at room temperature before serving.

Can I use flavored yogurt?

While you can use flavored yogurt, the plain Greek yogurt is preferred in this recipe for its tanginess and to balance the sweetness of the honey or maple syrup.

Can I add frosting to this cake?

While the cake is delicious on its own, you can definitely add a frosting or glaze. A cream cheese frosting or a light lemon glaze would pair wonderfully with the flavors of this cake.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean. If it comes out with wet batter, bake for a few more minutes and check again.

Can I use maple syrup instead of honey?

Yes, you can easily swap honey with maple syrup for a different flavor profile or to make it vegan-friendly.

How do I store leftover cake?

Store any leftover cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.

Can I use non-Greek yogurt?

You can use regular yogurt if necessary, but Greek yogurt is thicker and will provide a richer texture to the cake.

Can I double the recipe?

Yes, you can double the recipe to make a larger cake. Just make sure to adjust the baking time accordingly and check the doneness with a toothpick.

Conclusion

This Lemon Yogurt Cake is the perfect healthy dessert that’s easy to make and packed with refreshing lemon flavor. Thanks to almond flour, it’s naturally gluten-free, and with the addition of Greek yogurt, it’s light, moist, and just the right amount of sweet. Whether you enjoy it as a wholesome brunch treat or as a dessert to finish a meal, this cake is sure to become a go-to recipe for those looking for a light yet satisfying treat.

Emma