Lemon Yogurt Cake (No White Flour)
235
18
1.30k
Why Make This Recipe
Lemon Yogurt Cake made without white flour is a delightful dessert that’s both simple and healthy. Using almond flour not only adds a nutty flavor but also makes it gluten-free. With just a few ingredients, you can whip up a moist and flavorful cake that is perfect for any occasion. This cake is a great choice for those looking to enjoy a sweet treat without all the guilt, making it ideal for a light snack or a delicious dessert after dinner.
How to Make Lemon Yogurt Cake
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 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
Directions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mix the almond flour, baking powder, and salt.
- In another bowl, whisk the eggs, yogurt, honey or maple syrup, lemon zest, lemon juice, and vanilla extract until smooth.
- Combine the wet and dry ingredients, stirring until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
How to Serve Lemon Yogurt Cake
Serve the Lemon Yogurt Cake at room temperature or slightly chilled. It’s delightful on its own but can also be paired with fresh berries or a dollop of whipped cream for added flavor. Enjoy with a cup of tea or coffee for a perfect afternoon treat!
How to Store Lemon Yogurt Cake
To store your Lemon Yogurt Cake, place it in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. You can also freeze the cake by wrapping it tightly in plastic wrap and then in aluminum foil. It will stay good in the freezer for about three months. Just thaw it overnight in the refrigerator when you’re ready to enjoy it again.
Tips to Make Lemon Yogurt Cake
- Make sure your ingredients are at room temperature before you start to mix them. This helps the cake rise and become fluffy.
- For an extra lemony flavor, add more lemon zest or a bit of lemon extract.
- Don’t overmix the batter. Stir until just combined for the best texture.
- If you like a bit of crunch, consider adding chopped almonds or walnuts to the batter.
Variation
You can switch up this recipe by using other types of flour, such as coconut flour, but keep in mind that you may need to adjust the liquid ingredients. Adding poppy seeds can also give the cake a beautiful look and a unique taste.
FAQs
Can I use another type of yogurt?
Yes, you can use any plain yogurt, such as low-fat or dairy-free options, but keep in mind it may slightly change the texture and taste.
Can I sweeten this cake with sugar instead of honey or maple syrup?
Absolutely! You can use granulated sugar in the same amount, but honey or maple syrup will add additional moisture.
How can I tell when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is ready. If it has wet batter on it, bake for a few more minutes and check again.
Lemon Yogurt Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mix the almond flour, baking powder, and salt.
- In another bowl, whisk the eggs, yogurt, honey or maple syrup, lemon zest, lemon juice, and vanilla extract until smooth.
- Combine the wet and dry ingredients, stirring until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
