Description
This bright & moist Lemon Yogurt Cake (No White Flour) is gluten-free, naturally sweetened, and bursting with lemon flavor. Made with almond flour and yogurt, it’s wholesome and delicious.
Ingredients
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
Instructions
1. Preheat oven to 350°F (175°C). Grease and line loaf pan with parchment paper.
2. In a bowl, mix yogurt, eggs, honey/maple syrup, lemon zest, lemon juice, and vanilla until smooth.
3. In another bowl, whisk almond flour, baking powder, and salt.
4. Slowly fold dry mixture into wet mixture until just combined. Do not overmix.
5. Pour into loaf pan and bake 35–40 minutes, or until toothpick inserted comes out clean.
6. Cool before slicing. Serve plain, with berries, or glaze.
Notes
Use coconut yogurt for dairy-free.
Tastes even better the next day.
Freeze slices for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 185
- Sugar: 8g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 55mg