I love making this Lemon Yogurt Cake (No White Flour) because it is light, moist, and bursting with fresh citrus flavor. Almond flour gives it a wonderfully tender texture, while Greek yogurt keeps every slice soft and rich. Naturally sweetened with honey or maple syrup, this cake is a wholesome option that I enjoy for dessert, breakfast, or an afternoon snack with a cup of tea.
Why I’ll Love This Recipe
I enjoy how simple this recipe is because it comes together with just a handful of everyday ingredients. The almond flour creates a delicate crumb without using white flour, while the Greek yogurt keeps the cake moist and satisfying. I also like that the fresh lemon juice and zest add a bright, refreshing flavor that makes every bite taste fresh. Since it is naturally sweetened, I can enjoy a homemade treat without relying on refined sugar.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ cups almond flour
½ cup plain Greek yogurt
2 large eggs
1/3 cup honey or maple syrup
Zest of 1 lemon
Juice of 1 lemon
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
Directions
I preheat my oven to 350°F (175°C) and grease an 8-inch round cake pan before lining it with parchment paper.
In a large mixing bowl, I whisk together the eggs, Greek yogurt, honey or maple syrup, lemon zest, lemon juice, and vanilla extract until everything is smooth.
I add the almond flour, baking powder, and salt to the wet mixture and stir until a smooth batter forms.
I pour the batter into the prepared cake pan and spread it evenly.
Then I bake the cake for 28 to 32 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
I let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
I slice and serve the cake as it is, or I finish it with a little extra lemon zest for even more citrus flavor.
Servings and Timing
Servings: 8 slices
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories: Approximately 220 kcal per serving
Variations
I sometimes replace the honey with maple syrup for a slightly richer flavor. When I want extra texture, I fold in a handful of fresh blueberries or raspberries before baking. For a sweeter finish, I drizzle the cooled cake with a simple glaze made from powdered sweetener and fresh lemon juice. I also enjoy adding a teaspoon of poppy seeds to create a classic lemon poppy seed version.
Storage/Reheating
I store leftover cake in an airtight container in the refrigerator for up to 5 days to keep it fresh and moist. If I want to keep it longer, I wrap individual slices tightly and freeze them for up to 3 months. Before serving, I thaw frozen slices overnight in the refrigerator or at room temperature. If I prefer the cake slightly warm, I heat a slice in the microwave for about 10 to 15 seconds.
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FAQs
Can I use coconut flour instead of almond flour?
I do not recommend substituting coconut flour directly because it absorbs much more liquid than almond flour and would require significant adjustments to the recipe.
Can I make this cake dairy-free?
I can replace the Greek yogurt with a dairy-free yogurt alternative that has a similar thick consistency for good results.
How do I know when the cake is fully baked?
I check by inserting a toothpick into the center. If it comes out clean or with just a few dry crumbs, the cake is ready.
Can I make this recipe ahead of time?
Yes. I often bake it a day in advance because the lemon flavor becomes even more pronounced after resting overnight in the refrigerator.
Is this cake gluten-free?
Yes. Since I make it with almond flour instead of wheat flour, the cake is naturally gluten-free. I simply make sure that all other ingredients, especially the baking powder, are certified gluten-free if needed.
Conclusion
I keep coming back to this Lemon Yogurt Cake because it is easy to prepare, naturally sweetened, and packed with fresh lemon flavor. The combination of almond flour and Greek yogurt creates a wonderfully moist texture that feels both satisfying and light. Whether I serve it for breakfast, dessert, or an afternoon snack, this simple cake is always a delicious choice that I enjoy sharing with family and friends.
📖 Recipe:
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Lemon Yogurt Cake (No White Flour)
- Total Time: 40 minutes
- Yield: 8 slices
- Diet: Gluten Free
Description
This light and moist Lemon Yogurt Cake is made with almond flour, creamy Greek yogurt, and fresh lemon juice and zest for a bright citrus flavor. Naturally sweetened with honey or maple syrup, it’s perfect for dessert, breakfast, or an afternoon snack.
Ingredients
1 1/2 cups almond flour
1/2 cup plain Greek yogurt
2 large eggs
1/3 cup honey or maple syrup
Zest of 1 lemon
Juice of 1 lemon
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line it with parchment paper.
- In a large bowl, whisk together the eggs, Greek yogurt, honey or maple syrup, lemon zest, lemon juice, and vanilla extract until smooth.
- Add the almond flour, baking powder, and salt. Stir until a smooth batter forms.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 28 to 32 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and serve as is, or garnish with extra lemon zest if desired.
Notes
Use honey or maple syrup based on your preferred flavor.
Fold in fresh blueberries or raspberries for extra texture and sweetness.
Add 1 teaspoon of poppy seeds for a lemon poppy seed variation.
Top with a glaze made from powdered sweetener and lemon juice for a sweeter finish.
Store in an airtight container in the refrigerator for up to 5 days.
Freeze individual slices for up to 3 months and thaw before serving.
Warm a slice in the microwave for 10 to 15 seconds if desired.
For a dairy-free version, substitute a thick dairy-free yogurt alternative.
Use certified gluten-free baking powder if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 11 g
- Sodium: 170 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 55 mg
