Bright & Moist Lemon Yogurt Cake (No White Flour)

Oh, my friends, thank you so much for stopping by today! I’m beyond excited to share this lemon yogurt cake (no white flour) with you—it’s sunshine in a loaf pan, and I promise it’ll brighten your kitchen. If you’ve ever craved a healthier cake that still delivers that sweet, zesty lemon magic, this recipe is about to become your new favorite.

And hey—if you love easy, wholesome recipes like this, don’t forget to subscribe to my email list so you’ll never miss a cozy kitchen moment with me!

Overview of Recipe Content

This isn’t your average lemon cake—it’s tender, tangy, and naturally sweetened with honey or maple syrup. Instead of white flour, we’re using almond flour, which makes it gluten-free, protein-rich, and extra moist. Perfect for a light dessert, afternoon snack, or even a special breakfast with tea or coffee.

Why You’ll Love It

• Naturally gluten-free & flourless
• Made with wholesome ingredients
• Bursting with real lemon flavor
• Moist, fluffy, and slightly tangy
• Freezer-friendly

What It Tastes Like

This cake is soft, light, and delightfully moist. The yogurt gives it a creamy tang, the almond flour keeps it rich and nutty, and the lemon zest & juice? They bring that bright, zingy freshness that makes every bite irresistible.

Health & Seasonal Benefits

• Almond flour = protein + healthy fats
• Yogurt = probiotics & creaminess
• Honey/maple syrup = natural sweetness
• Lemon = vitamin C boost & refreshing flavor

Ingredients You’ll Need

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• 1 ½ cups almond flour
• ½ cup plain Greek yogurt
• 2 large eggs
• 1/3 cup honey or maple syrup
• Zest of 1 lemon
• Juice of 1 lemon
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Tools Needed

• Mixing bowls
• Whisk
• Loaf pan or 8-inch cake pan
• Zester
• Oven

Substitutions & Additions

• Swap Greek yogurt for coconut yogurt (dairy-free version).
• Add blueberries for a lemon-blueberry cake.
• Drizzle with a lemon glaze for extra indulgence.
• Replace honey with agave for a vegan-friendly sweetener.

How to Make Lemon Yogurt Cake (No White Flour)

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1. Preheat oven to 350°F (175°C). Grease and line your loaf pan with parchment paper.
2. Whisk wet ingredients. In a bowl, mix yogurt, eggs, honey/maple syrup, lemon zest, lemon juice, and vanilla until smooth.
3. Combine dry ingredients. In another bowl, whisk almond flour, baking powder, and salt.
4. Mix it up. Slowly fold dry mixture into wet mixture until just combined. Don’t overmix—it should be a light batter.
5. Bake. Pour into loaf pan and bake for 35–40 minutes, or until a toothpick inserted comes out clean.
6. Cool & enjoy. Let it cool before slicing, then serve with tea, berries, or a dusting of powdered sugar.

(Pro tip: the smell of lemon filling your kitchen is enough to make neighbors “drop by”!)

What to Serve with Lemon Yogurt Cake

• A warm cup of Earl Grey tea or iced matcha latte
• Fresh berries & whipped cream
• Light vanilla glaze drizzle
• A scoop of vanilla ice cream for dessert mode

Tips for Making It Perfect

• Use room temperature eggs for fluffier texture.
• Don’t skip the lemon zest—it packs most of the citrus punch.
• Line your pan with parchment to avoid sticking.
• Store overnight for an even more moist texture (almond flour cakes get better with time!).

Storage Instructions

• Counter: Store in an airtight container for 2–3 days.
• Fridge: Keeps well for up to 1 week.
• Freezer: Slice and freeze wrapped in parchment + plastic wrap for up to 2 months.

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General Information

This cake is inspired by Mediterranean baking traditions, where yogurt and citrus often meet in wholesome desserts. Almond flour adds a naturally rich nuttiness, while yogurt keeps everything light and airy. It’s a perfect year-round treat, but especially refreshing in spring and summer.

Frequently Asked Questions

Can I make this dairy-free?
Yes! Use coconut yogurt instead of Greek yogurt.

What if I don’t have almond flour?
You can try oat flour, though the texture will be denser.

Can I make it ahead?
Absolutely! It tastes even better the next day.

Can I add fruit?
Yes, blueberries, raspberries, or even diced apples pair wonderfully.

Do I need to refrigerate it?
If you’ll eat it in 2 days, no. For longer storage, yes.

Conclusion

This lemon yogurt cake (no white flour) is light, moist, and oh-so-refreshing—a cake you’ll bake again and again. Whether for brunch, afternoon tea, or dessert, it’s versatile and loved by all.

If you loved this recipe, check out these other wholesome bakes from my kitchen:

• Moist Almond Flour Banana Bread
• Fluffy Greek Yogurt Pancakes
• Easy Blueberry Oat Muffins
• Honey Lemon Tea Cake
• Gluten-Free Chocolate Chip Cookies

Happy baking, my friends! And don’t forget to pin this recipe on Pinterest or share your creations with me—I love seeing your kitchen magic. 💛🍋

Interactive Elements

💬 Leave a review in the comments—I’d love to hear how yours turns out!
📸 Snap a photo and tag me on Instagram or Pinterest so I can share your masterpiece.

Nutritional Information (per slice, based on 10 servings)

Calories	Protein	Carbs	Sugar	Fat	Sat. Fat	Fiber	Sodium
185	7g	14g	8g	11g	2g	3g	90mg

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