Lemon Yogurt Cake
A delightful gluten-free dessert that combines refreshing lemon flavor with the richness of yogurt, perfect for impressing family and friends.
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.
Notes
Lemon Yogurt Cake can be served plain, dusted with powdered sugar, topped with fresh berries, or complemented with whipped cream or vanilla ice cream. For storage, keep in an airtight container at room temperature for up to 2 days or refrigerate for about a week. It can also be frozen for up to three months.