Welcome, dear friends! I’m absolutely thrilled you’re here—your sweet tooth and adventurous spirit make my day. We’re about to create a Lemon Yogurt Cake that’s tender, bright, and irresistibly wholesome, with no white flour in sight! Try it once, and you’ll be hooked. Don’t forget to subscribe for more wholesome baking straight to your inbox!
🍋 Overview of Recipe Content
What this Lemon Yogurt Cake recipe is:
A light, flourless-yet-moist almond & yogurt-based lemon cake—the perfect treat for brunch, snack time, or a charming dessert.
Why you’ll love it:
- Naturally gluten-free and lightly sweetened
- Bright with fresh lemon zest & juice
- Rich texture from almond flour & Greek yogurt
- Simple, wholesome, family-friendly ingredients
Taste:
Imagine a fluffy crumb with gentle nutty undertones, enriched by luscious yogurt and lifted by zesty lemon.
Health & seasonal perks:
High protein, low-glycemic, minimal refined sugar—perfect for springtime brunch or healthy gatherings.
Ingredients:
- 1½ cups almond flour
- ½ cup plain Greek yogurt
- 2 large eggs
- ⅓ cup honey or maple syrup
- Zest of 1 lemon
- Juice of 1 lemon (~2 Tbsp)
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
Tools needed:
- Mixing bowls
- Whisk
- 9×5″ loaf pan (lined)
- Zester
- Measuring cups/spoons
Substitutions/Add-ins:
- Dairy-free: Use plant-based yogurt (full-fat), and opt for maple syrup.
- Extra citrus zing: Try orange-zest swirl or drop blueberry pieces into batter for pops of flavor.
How to Make Lemon Yogurt Cake (No White Flour)
- Prep: Preheat oven to 350 °F. Line a loaf pan with parchment.
- Mix wet: In a bowl, whisk Greek yogurt, eggs, honey (or syrup), lemon zest + juice, and vanilla until smooth.
- Dry mix: In another bowl, blend almond flour, baking powder, and salt.
- Combine gently: Add dry into wet mixture until fully combined—don’t overmix!
- Bake: Pour batter into pan, smooth top. Bake 40–50 min, or until a tester comes out clean.
- Cool: Let cake cool in pan for 10 min, then transfer to rack to finish cooling.
Your kitchen will fill with bright lemon and warm nutty scents—that’s your cue that happiness is on the way!
What to Serve with Lemon Yogurt Cake
- A dollop of extra Greek yogurt or whipped cream
- Berry compote (strawberries or raspberries shine beautifully)
- Iced herbal tea or a cup of Earl Grey
- Light dusting of powdered sugar for an elegant finish
Tips for Making It Perfect
- Almond flour note: Use fine blanched almond flour for best texture.
- Avoid dryness: Don’t overbake—check around 40 minutes.
- Zesty boost: Rub zest with honey before mixing to kickoff that lemon aroma.
- Makeahead: Bake a day early for deeper flavor. Store at room temperature.
Storage Instructions
- Room temp: Store in airtight container for up to 3 days.
- Fridge: Lasts up to 5 days—bring to room temp before serving.
- Freeze: Wrap slices well; freeze for up to 3 months. Thaw in fridge overnight.
General Information
In many Mediterranean kitchens—and speaking from my own heritage—lemon and yogurt form a classic duo. This cake plays on that tradition, skipping refined flour and packing flavor through simple, wholesome ingredients. It’s light, fresh, and perfect any time lemons are in season!
Frequently Asked Questions
Can I use allulose or stevia instead of honey/maple?
Yes, but your cake’s moisture and volume may vary—test a small reduction.
Is almond flour necessary?
You can substitute 1½ cups of gluten-free flour blend, but the almond flavor will disappear.
Can I double the recipe for an 8-inch round cake?
Absolutely! Increase bake time to 45–55 minutes; check with a toothpick for doneness.
What if I want more lemon flavor?
Add 1 Tbsp lemon juice into glaze (optional), or zest another lemon into the batter.
Dairy-free options?
Use coconut or almond yogurt (full-fat). If thin, reduce juice or swap in ¼ cup neutral oil.
Conclusion
You’ve just discovered a bright, tender, and flavorful lemon yogurt cake that feels both joyful and wholesome. It’s a heartfelt treat I hope becomes part of your regular baking, bridging sunshine and simplicity with every bite. If you loved this, you’ll also enjoy:
Happy baking, friends—thanks for spending time with me in the kitchen. Until next time, keep those ovens warm and hearts full!
Interactive Elements
Let me know how your cake turned out in the comments below, and don’t forget to share a slice on Pinterest—tag @poulefrecipe so I can cheer you on!
Nutritional Information (approx. per serving, makes 12 slices)
| Calories | Protein | Carbs | Fat | Sugar |
|---|---|---|---|---|
| 210 kcal | 6 g | 12 g | 16 g | 8 g |
Delightfully Luscious Lemon Yogurt Cake (No White Flour)
- Total Time: 55 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
A light lemon yogurt cake made with almond flour—naturally gluten-free, sweetened with honey or maple syrup, bursting with bright citrus, and moist from yogurt. Perfect for brunch or a wholesome dessert.
Ingredients
1½ cups almond flour
½ cup plain Greek yogurt
2 large eggs
⅓ cup honey or maple syrup
Zest of 1 lemon
Juice of 1 lemon
1 tsp vanilla extract
1 tsp baking powder
¼ tsp salt
Instructions
Preheat oven to 350 °F and line loaf pan.
Whisk yogurt, eggs, honey/maple, lemon zest + juice, and vanilla.
Combine almond flour, baking powder, salt; mix into wet ingredients.
Pour batter into pan; bake 40–50 min until a tester is clean.
Cool 10 min in pan, then transfer to rack to cool fully.
Notes
Use fine blanched almond flour.
Don’t overmix.
Dairy-free: use full-fat plant yogurt and maple syrup.
- Prep Time: 10
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean‑inspired
