Description
This light and refreshing Lemon Yogurt Cake is made with almond flour, making it naturally gluten-free. Sweetened with honey or maple syrup, it’s bursting with bright lemon flavor and a moist texture from the yogurt—perfect for brunch or a wholesome dessert.
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
Instructions
- 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.
- In a separate bowl, combine the almond flour, baking powder, and salt. Mix these dry ingredients into the wet ingredients until fully combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
- This cake is naturally gluten-free due to the use of almond flour.
- For a dairy-free version, use a dairy-free yogurt alternative.
- Feel free to drizzle the cake with a lemon glaze for extra sweetness if desired.
- To make this cake more flavorful, you can add a handful of fresh blueberries or poppy seeds to the batter.
- Prep Time: 10 minutes
- Cook Time: 40–50 minutes
- Category: Dessert, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190 kcal
- Sugar: 12g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
