Zesty & Joyful Lemon Yogurt Cake with Almond Flour – Naturally Gluten-Free Delight

Thank you for joining me—I’m so excited to share this beautiful Lemon Yogurt Cake with Almond Flour recipe with you. This light, zesty, and naturally gluten‑free cake is perfectly moist, tender, and bursting with citrusy brightness. It’s one of my favorite spring or brunch bakes—simple, wholesome, and utterly satisfying. If you love this, subscribe via email for more from my heart to your kitchen!

Overview of Recipe Content

What this recipe is and where it fits

This Lemon Yogurt Cake with Almond Flour is an ideal treat for brunches, spring gatherings, or anytime you want a healthier dessert that doesn’t skimp on flavor.

Why you’ll love it

• Naturally gluten‑free and uses almond flour for a tender crumb
• Bright citrusy zing from lemon juice and zest
• Sweetened with honey or maple syrup for gentle, wholesome sweetness

What it tastes like

Imagine a moist, soft crumb that melts in your mouth, kissed with tangy lemon and subtle nuttiness from almond flour. It’s fresh, balanced, and lightly sweet.

Health & seasonal relevance

Greek yogurt adds protein, almond flour brings healthy fats, and natural sweeteners make it a lighter dessert choice—perfect for spring or warmer weather baking.

Ingredients

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• ¾ cup (180 g) Greek yogurt
• 3 large eggs
• ½ cup (120 ml) honey or maple syrup
• 1 tsp vanilla extract
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1 ½ cups (150 g) almond flour
• 1 tsp baking powder
• ¼ tsp salt

Optional toppings: lemon glaze, berries, toasted almonds, mint

Tools needed

• 8-inch round or loaf pan
• Mixing bowls
• Whisk and spatula
• Zester or microplane
• Electric mixer (optional)

Suggested substitutions or additions

• Swap honey for maple syrup for a vegan twist (if using vegan yogurt)
• Add poppy seeds or blueberries for texture
• Use coconut yogurt if dairy‑free

How to Make Lemon Yogurt Cake with Almond Flour

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1. Preheat & prep pan
   Preheat oven to 350 °F (175 °C). Grease and line your pan with parchment paper.
2. Mix wet ingredients
   In a bowl, whisk Greek yogurt, eggs, honey (or maple syrup), vanilla, lemon zest, and lemon juice until smooth.
3. Combine dry ingredients
   In another bowl, whisk almond flour, baking powder, and salt.
4. Fold together
   Gradually fold dry ingredients into the wet mixture until just combined—don’t overmix.
5. Bake
   Pour batter into the prepared pan. Bake for 30–35 minutes (loaf) or 25–30 minutes (round pan), until a toothpick comes out clean.
6. Cool
   Let rest in the pan for 10 minutes, then transfer to a rack to cool completely.

Oh, the scent of lemon in your kitchen—so cheerful! This cake truly feels like sunshine in bites.

What to Serve with Lemon Yogurt Cake with Almond Flour

• A dollop of whipped cream or extra Greek yogurt
• Fresh berries, sliced kiwis, or stone fruit
• A cup of tea (Earl Grey, chamomile) or pot of mint-lemon iced tea
• For brunch: pairs beautifully with avocado toast or smoked salmon tarts

Tips for Making It Perfect

• Room-temperature eggs help the batter blend more evenly.
• Don’t overmix after adding the dry ingredients to keep it tender.
• Check early—almond flour bakes faster, so test for doneness at 25 minutes.
• Make ahead: Bake the night before and store in an airtight tin. It tastes even better the next day!

Storage Instructions

• Room temperature: Store covered for up to 2 days.
• Fridge: Keeps for up to 5 days—bring to room temperature before serving.
• Freeze: Slice, wrap individually in plastic, and freeze up to 2 months. Thaw overnight in fridge.

General Information

Lemon yogurt cakes feature across many traditions: tangy Greek yogurt giving richness and moisture, lemon for excitement, almond flour for gluten‑free texture—this recipe brings them all together in simple harmony. It’s a lighter, fresher twist on classic pound cakes.

You might also enjoy these cake recipes:

• Poulef’s Flourless Coconut Greek Yogurt Cake, naturally moist and simple
• Poulef’s Fig and Orange Cake, fragrant and fruity delight poulef.com

Visit my Pinterest at PoulefRecipe on Pinterest and tag your bakes—I’d love to see your creations!

Frequently Asked Questions

Can I use another flour instead of almond flour?
You can try 1:1 gluten‑free flour, but texture may be slightly denser.

Can I make dairy‑free?
Yes—use plant‑based yogurt and maple syrup for a vegan version.

What if I don’t have Greek yogurt?
Regular yogurt works; drain some whey if it’s too loose.

Can I turn this into muffins?
Absolutely—fill muffin tins and bake ~20 minutes until golden.

How to intensify lemon flavor?
Add more zest or use Meyer lemons for floral sweetness.

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Conclusion

This Lemon Yogurt Cake with Almond Flour is a bright, uplifting, and healthier treat that brings spring to your table. With its tender crumb and citrus freshness, it’s perfect for sharing—or enjoying quietly with a cup of tea.

If you loved this, you’ll also enjoy my collection of yogurt‑based cakes like Flourless Coconut Greek Yogurt Cake or Fig and Orange Cake—both easy, flavorful, and unforgettable.

Thanks for being here—happy baking, and see you in the comments! 💛

Interactive Elements

I’d love to know how your cake turned out—leave a review or comment below!
Snap a beautiful pic and pin it on Pinterest or tag @PoulefRecipe—I’d be thrilled to see your version and share your joy.

Nutritional Information (approx. per serving, 8 servings)

Component	Amount
Calories	~240 kcal
Carbohydrates	~20 g
Protein	~8 g
Fat	~14 g
Saturated Fat	~1 g
Fiber	~3 g
Sugar (natural)	~14 g

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