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Lemon Yogurt Cake

A delightful gluten-free dessert made with almond flour, yogurt, and fresh lemons, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Healthy
Calories: 180
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1.5 cups almond flour Gluten-free flour alternative
  • 0.5 cups plain Greek yogurt Can substitute with other plain yogurt
  • 2 large eggs Ensure they are at room temperature
  • 0.33 cups honey or maple syrup For sweetness, can substitute with granulated sugar
  • 1 each zest of 1 lemon Provides flavor; can add more for extra lemony taste
  • 1 each juice of 1 lemon Fresh juice enhances flavor
  • 1 tsp vanilla extract Optional; adds depth of flavor
  • 1 tsp baking powder Leavening agent
  • 0.25 tsp salt Balances sweetness

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, mix the almond flour, baking powder, and salt.
  3. In another bowl, whisk the eggs, yogurt, honey or maple syrup, lemon zest, lemon juice, and vanilla extract until smooth.
  4. Combine the wet and dry ingredients, stirring until just combined.
  5. Pour the batter into the prepared loaf pan.
Baking
  1. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Serve at room temperature or chilled. Can be paired with fresh berries or whipped cream. Store in an airtight container at room temperature for up to 3 days, or refrigerate for a week. Freeze for up to 3 months.