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
