Lemon Yogurt Cake
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.
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.
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.