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Lemon Yogurt Cake

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This Lemon Yogurt Cake is a moist, tangy, and sweet dessert made with almond flour, Greek yogurt, and fresh lemon juice, making it gluten-free and a delightful treat for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

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

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.
  4. Gradually fold the dry ingredients into the wet ingredients until just combined.
  5. Pour the batter into the prepared loaf pan and smooth out the top.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let cool before slicing and serving.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 20gProtein: 5gFat: 8gSaturated Fat: 1gSodium: 200mgFiber: 2gSugar: 6g

Notes

Serve plain or dusted with powdered sugar. For added flavor, drizzle a glaze made from lemon juice and powdered sugar over the top. Pair with a dollop of Greek yogurt or a scoop of whipped cream. Store in an airtight container at room temperature for up to two days or refrigerate for up to a week. Can also freeze slices.
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