Lemon Yogurt Cake (No White Flour)
Why Make This Recipe
Lemon Yogurt Cake (No White Flour) is a delightful option for those looking for a lighter dessert. It’s moist, tangy, and sweet, all while being free from white flour. Using almond flour not only makes it gluten-free but also adds a wonderful nutty flavor. The combination of Greek yogurt and fresh lemon juice keeps the cake tender and adds a refreshing taste. Whether you’re serving it at a get-together, enjoying it with your afternoon tea, or simply treating yourself, this cake is sure to impress!
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 the oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, combine the almond flour, baking powder, and salt.
- In another bowl, whisk together the Greek yogurt, eggs, honey or maple syrup, lemon zest, lemon juice, and vanilla extract.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared loaf pan and smooth out the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool before slicing and serving.
How to Serve Lemon Yogurt Cake
You can serve the Lemon Yogurt Cake plain or dusted with a little powdered sugar for added sweetness. For an extra touch, consider drizzling a glaze made from lemon juice and powdered sugar over the top. Pair it with a dollop of Greek yogurt or a scoop of whipped cream to enhance the flavors. This cake makes a fantastic dessert for gatherings or a special treat for yourself.
How to Store Lemon Yogurt Cake
To store the Lemon Yogurt Cake, wrap it in plastic wrap or aluminum foil and keep it in an airtight container. It can be stored at room temperature for up to two days. If you want to keep it longer, consider refrigerating it, where it can last for up to a week. You can also freeze slices for later enjoyment. Just make sure to wrap them well before placing them in the freezer.
Tips to Make Lemon Yogurt Cake
- Make sure the almond flour is finely ground for the best texture.
- Adjust the sweetness by using more or less honey/maple syrup according to your taste.
- You can add poppy seeds for a fun texture and extra flavor.
- Fresh lemon juice and zest will give the best flavor, so don’t skip these ingredients!
Variation
You can experiment with different flavors by swapping out the lemon for other citrus fruits like orange or lime. Additionally, adding blueberries or raspberries to the batter can create a delicious fruity twist.
FAQs
1. Can I use regular flour instead of almond flour?
Yes, you can use regular all-purpose flour if you do not need it to be gluten-free. However, this will change the texture and flavor of the cake.
2. Is this cake suitable for a gluten-free diet?
Yes, since it uses almond flour, this cake is gluten-free and suitable for those avoiding gluten.
3. How can I make this recipe dairy-free?
To make it dairy-free, substitute plain Greek yogurt with a dairy-free alternative like coconut yogurt. Also, ensure the honey or maple syrup used is vegan if you are avoiding animal products.
Lemon Yogurt Cake
Ingredients
Dry Ingredients
- 1.5 cups almond flour Make sure it's finely ground for the best texture.
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup plain Greek yogurt Can be substituted with a dairy-free alternative.
- 2 large eggs
- 1/3 cup honey or maple syrup Adjust sweetness as desired.
- 1 tbsp zest of 1 lemon Fresh zest adds the best flavor.
- 1 tbsp juice of 1 lemon Fresh juice recommended.
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, combine the almond flour, baking powder, and salt.
- In another bowl, whisk together the Greek yogurt, eggs, honey or maple syrup, lemon zest, lemon juice, and vanilla extract.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared loaf pan and smooth out the top.
Baking
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool before slicing and serving.
