A buttery, rich, and perfectly moist almond flour pound cake that’s naturally gluten‑free and refined sugar‑free.

Scale

4 large eggs

⅓ cup maple syrup or honey

¼ cup melted coconut oil or butter

½ cup plain Greek yogurt

1½ tsp vanilla extract

Zest of 1 lemon (optional)

2 cups almond flour

½ tsp baking powder

¼ tsp salt

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1. Preheat oven to 350°F (175°C). Grease and line a 9×5″ loaf pan.

2. Whisk almond flour, baking powder, and salt.

3. In another bowl, beat eggs, maple syrup, oil, Greek yogurt, vanilla, and lemon zest until smooth.

4. Fold in dry ingredients until just combined.

5. Pour batter into loaf pan, smooth top, and bake 40–50 minutes until toothpick comes out clean.

6. Cool in pan 10 minutes, then transfer to a wire rack to cool completely.

Use butter or coconut oil based on your taste.

For dairy‑free, substitute yogurt with plant‑based yogurt.

Make ahead and store airtight for up to 3 days.