Description
Soft and moist lemon yogurt cake made without white flour using almond flour, oat flour, fresh lemon juice, and creamy Greek yogurt. Light, fresh, and bakery-style delicious.
Ingredients
2 cups almond flour
1/2 cup oat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
3 large eggs
1/2 cup Greek yogurt
1/3 cup honey
1/4 cup coconut oil, melted
Juice of 2 lemons
Zest of 2 lemons
1 teaspoon vanilla extract
Optional lemon glaze:
1/2 cup powdered sugar
1–2 tablespoons lemon juice
Instructions
1.
2. Preheat oven to 350°F (175°C)
3. Grease and line a loaf pan with parchment paper
4. In a bowl whisk almond flour, oat flour, baking powder, baking soda, and salt
5. In another bowl whisk eggs, Greek yogurt, honey, coconut oil, lemon juice, lemon zest, and vanilla extract
6. Pour wet ingredients into dry ingredients and mix until smooth
7. Transfer batter into prepared loaf pan
8. Smooth top evenly
9. Bake for 35–45 minutes until golden and toothpick comes out clean
10. Allow cake to cool completely
11. Optional: mix powdered sugar and lemon juice and drizzle over cake
12. Slice and serve
13.
Notes
Use fresh lemon juice and zest for brightest flavor
Do not overbake or cake may dry out
Store refrigerated for best moisture and texture
Cake tastes even better the next day
- Prep Time: 15 minutes
- Cook Time: 35–45 minutes
- Category: Dessert / Breakfast
- Method: Baking
- Cuisine: Healthy / American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 10g
- Sodium: 140mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 55mg