Lemon Yogurt Cake with Almond Flour

A Moist, Zesty, Naturally Gluten-Free Delight

If you’re looking for the ultimate lemon dessert that’s healthy, moist, and rich in flavor, this Lemon Yogurt Cake with Almond Flour is the perfect pick. It’s soft, lightly sweetened, and full of bright citrus flavor from fresh lemon zest and juice. The star ingredients—Greek yogurt and almond flour—give this cake a rich, tender crumb that melts in your mouth. Best of all, it’s naturally gluten-free, refined sugar-free, and incredibly simple to prepare.

This cake is not only beautiful, but it’s also delicious enough to serve at brunches, spring gatherings, birthdays, or even casual weekday treats. It comes together in just one bowl, making it as practical as it is impressive.

What Makes This Cake So Special?

The appeal of this cake lies in the balance of flavor and texture. It combines the freshness of lemon, the richness of almonds, and the light tang of yogurt. But let’s dive deeper into what makes this cake so beloved:

Key Benefits:

• Naturally gluten-free: Ideal for those avoiding wheat or following a gluten-free diet.

• Refined sugar-free: Sweetened with honey or maple syrup for a gentler glycemic impact.

• Protein-rich: Greek yogurt and almond flour both contribute healthy proteins.

• Ultra-moist: Yogurt and almond flour lock in moisture so it stays soft for days.

• One-bowl recipe: Minimal cleanup and super quick to throw together.

Whether you top it with a lemon glaze, almond slices, or eat it plain, this cake delivers on both looks and taste.

Ingredients You’ll Need

This recipe uses only wholesome, natural ingredients that you likely already have in your pantry. Each one plays a vital role in the flavor, texture, or structure of the final cake.

Wet Ingredients:

• ¾ cup (180g) Greek yogurt

  • Adds creaminess, protein, and moisture.

  • Use full-fat or low-fat varieties depending on preference.

• 3 large eggs

  • Provides structure and fluffiness.

  • Essential for binding almond flour-based batters.

• ½ cup (120ml) honey or maple syrup

  • Natural sweetness with added depth.

  • Maple syrup adds richness; honey gives a floral note.

• 1 tsp vanilla extract

  • Enhances all the other flavors subtly but powerfully.

• Zest of 1 lemon

  • Infuses the cake with bold, fresh lemon aroma.

• 2 tbsp fresh lemon juice

  • Brings a pleasant citrus tang and balances the sweetness.

Dry Ingredients:

• 1 ½ cups (150g) almond flour

  • The heart of the recipe—moist, dense, and rich.

  • Almond flour makes the cake tender and nutrient-rich.

• 1 tsp baking powder

  • Provides a gentle rise, ensuring the cake stays light.

• ¼ tsp salt

  • Elevates all the other flavors and keeps the cake from being flat.

Optional Toppings:

• Sliced almonds

  • Toasted and crisp on top, just like in the photo.

  • Adds texture and visual appeal.

• Lemon glaze (powdered sugar + lemon juice)

  • Drizzle over the cooled cake for a tangy-sweet finish.

• Greek yogurt or whipped coconut cream

  • A creamy, tangy addition for serving.

Step-by-Step Instructions

1. Prep the Oven and Pan

• Preheat oven to 350°F (175°C).

• Line an 8-inch (20cm) round cake pan with parchment paper.

• Lightly grease the sides with olive oil or cooking spray.

2. Whisk the Wet Ingredients

In a large mixing bowl, combine:

• ¾ cup Greek yogurt

• 3 eggs

• ½ cup honey or maple syrup

• 1 tsp vanilla extract

• Zest of 1 lemon

• 2 tbsp lemon juice

Whisk until completely smooth and creamy. This will be the base of your flavorful cake batter.

3. Add the Dry Ingredients

Add the almond flour, baking powder, and salt to the bowl. Stir gently using a spatula or whisk until just combined.

Pro Tip: Overmixing almond flour can cause the cake to become too dense. Mix only until there are no dry pockets.

4. Pour and Smooth

Pour the batter into the prepared cake pan. Use a spatula to level the surface.

• Optional: Sprinkle sliced almonds over the top for crunch and appearance.

5. Bake

Place the cake in the center of your oven and bake for 30–35 minutes. It’s ready when:

• The top is golden and slightly domed.

• A toothpick inserted in the center comes out clean.

Let the cake cool completely in the pan before lifting it out.

Optional Lemon Glaze Recipe

A simple lemon glaze can add a bright finishing touch and extra moisture.

Ingredients:

• ½ cup powdered sugar

• 1 tbsp fresh lemon juice

• Optional: ½ tsp lemon zest

Instructions:

• Mix all ingredients in a bowl until smooth.

• Drizzle over cooled cake for a glossy, tangy finish.

Tips for Perfect Results

1. Use Quality Almond Flour

• Choose finely ground almond flour (not almond meal) for a smooth crumb.

• Look for blanched almond flour to keep the texture light.

2. Don’t Overbake

• Almond flour bakes differently than all-purpose flour.

• Keep an eye on the cake at the 30-minute mark to avoid dryness.

3. Let It Cool

• This cake becomes easier to slice and more flavorful once cooled.

• Let it rest at room temperature for at least 1 hour before serving.

Delicious Variations

You can customize this base recipe to suit different occasions or taste preferences.

Blueberry Lemon Yogurt Cake

• Add ½ cup fresh blueberries to the batter.

• Gently fold in before baking for bursts of fruity flavor.

Poppy Seed Lemon Cake

• Stir in 1 tbsp poppy seeds for a classic twist.

• Pairs beautifully with lemon glaze.

Coconut Lemon Cake

• Replace ¼ cup of almond flour with shredded unsweetened coconut.

• Enhances texture and adds tropical flair.

How to Serve

This cake is versatile and delicious with minimal garnishing, but here are some serving suggestions:

• With tea or coffee: A mid-afternoon treat.

• As dessert: Add whipped coconut cream or a scoop of vanilla frozen yogurt.

• At brunch: Serve with fresh berries and lemon slices for an elegant touch.

How to Store

This cake stays moist for several days, making it perfect for meal prep or make-ahead baking.

At Room Temperature:

• Store in an airtight container.

• Keeps fresh for 2–3 days.

In the Fridge:

• Store for up to 5 days.

• Bring to room temperature before serving for best taste.

Freezer Storage:

• Freeze individual slices wrapped tightly in plastic wrap.

• Store in a freezer-safe container for up to 2 months.

• Thaw at room temperature or microwave for 30 seconds.

Nutrition Facts (Per Slice – 8 servings)

This is an estimate, based on using honey and full-fat Greek yogurt:

• Calories: ~210

• Protein: ~6g

• Carbohydrates: ~17g

• Fat: ~14g

• Sugar: ~11g

• Fiber: ~2g

A much healthier alternative to traditional lemon cakes, especially for those avoiding gluten or refined sugars.

Health Benefits of Almond Flour

Almond flour isn’t just a gluten-free substitute—it’s full of nutritional perks:

Rich in Nutrients:

• High in Vitamin E, an antioxidant that supports skin and eye health.

• Contains monounsaturated fats that support heart health.

• Good source of magnesium and calcium.

Lower in Carbs:

• Has a lower glycemic index than traditional flour.

• Great for low-carb, paleo, or keto-friendly diets.

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Frequently Asked Questions

Can I use another type of flour?

Almond flour behaves differently than wheat flour, so direct substitutions won’t work. If needed, try other nut-based flours, but expect textural differences.

Can I make this dairy-free?

Yes! Swap Greek yogurt for a plant-based yogurt such as:

• Unsweetened coconut yogurt

• Soy-based Greek-style yogurt

Make sure it’s thick and creamy for the best texture.

Can I make it egg-free?

Yes, with some modifications. Replace eggs with flax eggs:

• 1 tbsp ground flaxseed + 2.5 tbsp water = 1 egg

• Let sit for 5 minutes to gel before adding

Note: This will make the cake slightly denser.

How do I get that buttery look like in the photo?

For that exact look:

• Use high-fat Greek yogurt for creaminess.

• Add small cubes of yogurt (frozen or firm) into the batter before baking.

• Let almond slices roast lightly in the oven for that perfect golden top.

Final Thoughts

This Lemon Yogurt Cake with Almond Flour is everything you want in a homemade dessert:

• Simple to make

• Packed with natural, wholesome ingredients

• Moist, zesty, and satisfying

• Beautiful enough to serve for guests

If you’re a fan of bright citrus flavors and tender cake textures, you’ll absolutely adore this recipe. It’s a fresh take on a classic that fits modern dietary needs while still tasting like a true indulgence.