Light, zesty, naturally gluten-free Lemon Yogurt Cake made with almond flour—moist, tender, and refreshingly citrusy!

Scale

¾ cup (180g) Greek yogurt

3 large eggs

½ cup (120ml) honey or maple syrup

1 tsp vanilla extract

Zest of 1 lemon

2 tbsp fresh lemon juice

1 ½ cups (150g) almond flour

1 tsp baking powder

¼ tsp salt

Optional: lemon glaze, berries, toasted almonds

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1. Preheat oven to 350°F (175°C). Grease and line your 8-inch round or loaf pan.

2. In a bowl, whisk together Greek yogurt, eggs, honey or maple syrup, vanilla extract, lemon zest, and lemon juice until well combined.

3. In a separate bowl, whisk together almond flour, baking powder, and salt.

4. Fold dry ingredients into the wet mixture until just combined. Don’t overmix.

5. Pour the batter into your prepared pan and smooth the top.

6. Bake for 30–35 minutes (loaf) or 25–30 minutes (round) until a toothpick inserted comes out clean.

7. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

8. Serve as is or top with glaze, berries, or nuts.

You can use maple syrup instead of honey for a vegan-friendly version.

The cake keeps beautifully and actually tastes even better the next day.

Add poppy seeds or blueberries for a fun twist.