Description
A moist, zesty Lemon Yogurt Cake made with almond flour, Greek yogurt, and natural sweeteners. It’s naturally gluten-free and perfect for spring gatherings, brunch, or a healthier dessert option.
Ingredients
¾ cup (180g) Greek yogurt
3 large eggs
½ cup (120ml) honey or maple syrup
1 tsp vanilla extract
Zest of 1 lemon
2 tbsp fresh lemon juice
1 ½ cups (150g) almond flour
1 tsp baking powder
¼ tsp salt
Optional: sliced almonds, lemon glaze, Greek yogurt or coconut cream
Instructions
1. Preheat oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and lightly grease it.
2. In a large bowl, whisk together the Greek yogurt, eggs, honey, vanilla extract, lemon zest, and lemon juice until smooth.
3. Add almond flour, baking powder, and salt. Stir until just combined without overmixing.
4. Pour the batter into the prepared pan and smooth the top.
5. Bake for 30–35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan before removing it. Add optional toppings such as sliced almonds or lemon glaze before serving.
Notes
Use finely ground almond flour for a light texture.
Swap honey with maple syrup for a different flavor.
Add blueberries, poppy seeds, or coconut flakes for variations.
Store at room temperature for 2 days or refrigerate for up to 5 days.
Freeze individual slices for longer storage.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: Healthy Baking
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 11g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
Keywords: lemon yogurt cake, almond flour cake, gluten-free dessert, healthy lemon cake