Lemon Yogurt Cake No White Flour – A Bright, Guilt-Free Slice of Sunshine

Thank you for being here, truly. Recipes like this Lemon Yogurt Cake No White Flour are why I fell in love with baking in the first place—simple ingredients, honest flavors, and that quiet joy when the kitchen smells like lemon zest and warm cake. This is one of those bakes I make on a Sunday afternoon, slice while it’s still a little warm, and promise myself I’ll only have one piece (I rarely keep that promise).

This cake is soft, moist, naturally sweetened, and made without white flour, yet it tastes like something straight out of a cozy bakery case. If you love lighter desserts that still feel indulgent, you’re going to adore this one. And don’t forget to subscribe by email so you never miss a fresh-from-the-oven recipe.

Overview of Recipe Content

This lemon yogurt cake is a gluten-free–friendly, wholesome dessert that works just as well for breakfast with coffee as it does for dessert with berries and cream.

Why You’ll Love This Recipe

• Made with almond flour (no white flour!)
• Naturally sweetened with honey or maple syrup
• Bright, fresh lemon flavor
• Moist, tender crumb thanks to Greek yogurt
• One bowl, no mixer, no fuss

What It Tastes Like

Lightly sweet, gently tangy, and deeply lemony without being sharp. The yogurt gives it a creamy softness, while the almond flour adds a subtle nuttiness that pairs beautifully with citrus.

Health & Seasonal Notes

This cake is naturally gluten-free and refined-flour-free, making it perfect for spring, summer, or anytime you’re craving something lighter but still satisfying. Lemon desserts always feel refreshing, don’t they?

Ingredients

PIN IT

• 1 ½ 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 teaspoon vanilla extract
• 1 teaspoon baking powder
• ¼ teaspoon salt

Tools You’ll Need

• Mixing bowl
• Whisk or fork
• Loaf pan (8×4 or 9×5)
• Parchment paper
• Measuring cups and spoons

Substitutions & Additions

• Use dairy-free yogurt if needed
• Add blueberries or raspberries to the batter
• Top with powdered sugar or lemon glaze
• Swap honey for maple syrup for a vegan-friendly sweetener option

How to Make Lemon Yogurt Cake No White Flour

PIN IT

Step 1: Prep the Pan

Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it well.

Step 2: Mix the Wet Ingredients

In a bowl, whisk together eggs, Greek yogurt, honey (or maple syrup), lemon juice, lemon zest, and vanilla extract. It should smell bright and fresh already.

Step 3: Add the Dry Ingredients

Stir in almond flour, baking powder, and salt. Mix gently until just combined—no overmixing here.

Step 4: Bake

Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, until golden and a toothpick comes out mostly clean.

Step 5: Cool and Serve

Let the cake cool in the pan for 10 minutes, then transfer to a rack. Dust with powdered sugar if desired.

What to Serve with Lemon Yogurt Cake No White Flour

• Fresh berries and whipped cream
• Greek yogurt with honey drizzle
• Hot tea or espresso
• Light lemon glaze for extra zing

It also pairs beautifully with these reader favorites:

• https://poulef.com/almond-flour-lemon-cookies/
• https://poulef.com/gluten-free-blueberry-muffins/

Tips for Making It Perfect

• Use fine almond flour, not almond meal
• Zest the lemon before juicing
• Let the cake cool fully for clean slices
• Store covered to keep it moist
• Add parchment for easy removal

Storage Instructions

• Room temperature: Up to 2 days, covered
• Refrigerator: Up to 5 days
• Freezer: Slice and freeze up to 2 months
• Reheat: Brief microwave warm-up or enjoy chilled

General Information

Almond flour cakes are popular in Mediterranean and European baking traditions, where nut-based desserts are prized for moisture and richness. Pairing yogurt with citrus is a classic combination for a reason—it just works.

Frequently Asked Questions

Is this cake gluten-free?
Yes, almond flour makes it naturally gluten-free.

Can I make this dairy-free?
Yes, use coconut or almond milk yogurt.

Can I use bottled lemon juice?
Fresh is best, but bottled works in a pinch.

Can I bake this in a round pan?
Yes, adjust baking time slightly and check early.

Is this overly sweet?
No, it’s gently sweet with a bright lemon finish.

Conclusion

This Lemon Yogurt Cake No White Flour is proof that lighter baking can still be deeply satisfying. Moist, fragrant, and easy to make, it’s the kind of recipe you’ll come back to again and again—whether for brunch, dessert, or a quiet moment with coffee.

Interactive Elements

If you bake this, please leave a review below—it helps my little kitchen corner of the internet grow.
Share your cake photos on Pinterest and tag me here:
https://www.pinterest.com/poulefrecipe/

Nutritional Information (Per Slice – Approximate)

Nutrient	Amount
Calories	210
Fat	14g
Saturated Fat	2g
Carbohydrates	18g
Sugar	10g
Protein	7g
Fiber	3g
Sodium	120mg

Print