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–+ servings

Lemon Yogurt Cake

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A delightful, gluten-free dessert made with almond flour, Greek yogurt, and fresh lemon juice, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Healthy
Calories: 160
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups almond flour Make sure it is finely ground for the best texture.
  • 1 tsp baking powder
  • 1/4 tsp salt
Wet Ingredients
  • 1/2 cup plain Greek yogurt Substitute with dairy-free yogurt if needed.
  • 2 large eggs
  • 1/3 cup honey or maple syrup Adjust sweetness to taste.
  • Zest of 1 lemon Use fresh for the best flavor.
  • Juice of 1 lemon Use fresh for the best flavor.
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a mixing bowl, combine the almond flour, baking powder, and salt.
  3. In another bowl, whisk together the Greek yogurt, eggs, honey or maple syrup, lemon zest, lemon juice, and vanilla extract.
Mixing
  1. Gradually fold the dry ingredients into the wet ingredients until just combined.
Baking
  1. Pour the batter into the prepared loaf pan and smooth out the top.
  2. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let cool before slicing and serving.

Nutrition

Serving: 1gCalories: 160kcalCarbohydrates: 18gProtein: 5gFat: 8gSaturated Fat: 1gSodium: 150mgFiber: 2gSugar: 6g

Notes

Serve plain or with powdered sugar, a lemon glaze, or enhanced with Greek yogurt or whipped cream. Wrap for storage at room temperature or refrigerate for up to a week.
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