Lemon Yogurt Cake (No White Flour)
Why Make This Recipe
Lemon Yogurt Cake (No White Flour) is a delightful dessert that combines refreshing lemon flavor with the richness of yogurt. This recipe is perfect for those looking for a healthier alternative without sacrificing taste. Using almond flour instead of white flour adds a nutty flavor and provides gluten-free goodness. It’s easy to make and is sure to impress your family and friends!
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
Lemon Yogurt Cake is perfect for any occasion. You can serve it plain, dusted with powdered sugar, or topped with fresh berries. A dollop of whipped cream or a scoop of vanilla ice cream works great as well!
How to Store Lemon Yogurt Cake
Store any leftover Lemon Yogurt Cake in an airtight container at room temperature for up to 2 days. For longer storage, place it in the fridge, where it can last for about a week. You can also freeze the cake by wrapping it tightly in plastic wrap and then aluminum foil, keeping it fresh for up to three months.
Tips to Make Lemon Yogurt Cake
- Make sure your ingredients are at room temperature for better mixing.
- Don’t overmix the batter; just stir until combined for a lighter cake.
- To enhance the lemon flavor, you can add more zest or a little lemon extract.
Variation
For a twist, you can add poppy seeds to the batter for a lemon-poppy seed cake. You can also substitute the lemon with orange or lime for a different citrus flavor.
FAQs
1. Can I use other types of flour instead of almond flour?
Yes, you can try using coconut flour or another gluten-free flour blend, but you may need to adjust the liquid ingredients.
2. Is this cake suitable for a gluten-free diet?
Yes, this recipe is gluten-free since it uses almond flour instead of regular flour.
3. Can I substitute honey with granulated sugar?
Yes, you can use granulated sugar. However, the sweetness level may vary, so adjust according to your taste.
Lemon Yogurt Cake
Ingredients
Main ingredients
- 1 1/2 cups almond flour Gluten-free alternative to white flour.
- 1/2 cup plain Greek yogurt Adds moisture and richness.
- 2 large eggs Room temperature for better mixing.
- 1/3 cup honey or maple syrup Natural sweetener.
- Zest of 1 lemon Enhances lemon flavor.
- Juice of 1 lemon Adds tartness.
- 1 tsp vanilla extract For flavor.
- 1 tsp baking powder Leavening agent.
- 1/4 tsp salt Enhances overall flavor.
Instructions
Preparation
- 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.
Baking
- 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.
