Lemon Yogurt Cake

Lemon Yogurt Cake (No White Flour)

A moist, tangy, and wholesome cake made with almond flour and Greek yogurt, perfect for a light dessert or snack. This cake is gluten-free, refined sugar-free (if you choose natural sweeteners), and protein-rich thanks to the yogurt and almond flour.

Ingredients

• 1 ½ cups almond flour

• ½ cup plain Greek yogurt

• 3 large eggs

• ⅓ cup honey or maple syrup (or sugar alternative)

• ¼ cup melted coconut oil (or olive oil)

• 2 tbsp freshly squeezed lemon juice

• 1 tbsp lemon zest

• 1 tsp baking powder

• ½ tsp baking soda

• 1 tsp vanilla extract

• Pinch of salt

Optional Glaze (for extra shine & flavor):

• 2 tbsp lemon juice

• 2 tbsp honey or powdered erythritol

Instructions

1. Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.

2. Mix wet ingredients — In a bowl, whisk together eggs, yogurt, honey, melted coconut oil, lemon juice, lemon zest, and vanilla.

3. Add dry ingredients — Stir in almond flour, baking powder, baking soda, and salt until combined. Do not overmix.

4. Pour batter into the prepared pan and smooth the top.

5. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool in the pan for 10 minutes, then transfer to a wire rack.

7. Optional glaze: Mix lemon juice and honey, brush over the top while warm for a glossy finish.

Serving Suggestions

• Serve plain or topped with Greek yogurt and fresh berries.

• Dust lightly with powdered sugar substitute for presentation.

• Great with tea or coffee!

Recipe Notes & Tips

• Texture Tip: Almond flour can vary in fineness. For best results, use blanched superfine almond flour, not almond meal.

• Sweetness: Adjust honey or maple syrup to taste.

• Dairy-free version: Substitute Greek yogurt with coconut yogurt.

• Storage: Keeps up to 4 days in the refrigerator or 2 months frozen.

Nutritional Info (per slice, 10 slices)

(Values vary depending on sweetener and oil used.)

Health Benefits

• No white flour: Gluten-free and lower-carb alternative using almond flour.

• High in protein & healthy fats from almonds and Greek yogurt.

• Lemon provides vitamin C and a refreshing flavor.

• Natural sweeteners like honey or maple syrup offer a less processed sugar option.

Q&A

Q1: Can I use coconut flour instead of almond flour?
➡️ Not directly. Coconut flour absorbs much more liquid. If using it, reduce to about ½ cup and increase eggs to 4.

Q2: Can I make it sugar-free?
➡️ Yes, use erythritol, monk fruit, or stevia according to taste.

Q3: What’s the best yogurt for baking?
➡️ Thick plain Greek yogurt (unsweetened) works best for moisture and structure.

Q4: Can I add blueberries or poppy seeds?
➡️ Absolutely! Fold in ½ cup of fresh blueberries or 1 tbsp of poppy seeds before baking.

Q5: How do I keep it from sinking?
➡️ Make sure eggs are at room temperature and don’t open the oven during baking.