Hey, kitchen friends! I’m so grateful you’re here today—I’m beyond excited to share my Protein‑Packed Greek Yogurt Lemon Cake, a bright and satisfying twist that keeps things light, tangy, and oh-so-protein-rich. If you love easy-breezy bakes bursting with flavor, you’re absolutely in for a treat. Don’t forget to subscribe by email for more joyful recipes delivered straight to your inbox! 💌
Overview of Recipe Content
This soft and zesty cake is perfect for brunch, snack-time, or a light dessert. It’s vibrant, refreshing, and packed with protein, thanks to creamy Greek yogurt and almond flour. The lemon aroma fills the kitchen, while the maple or honey sweetens just right without overpowering.
Why you’ll love it:
- Lower in refined sugar – sweetened with honey or maple syrup
- Protein-boosted thanks to Greek yogurt and eggs
- Gluten-free due to almond & oat flours
- Tangy, moist, and decadent enough for any occasion
Tasting notes:
Expect a moist, tender crumb with a gentle lemon zing—bright citrus notes and a hint of vanilla balanced by earthy nutty undertones.
Health & seasonality:
- Around 200 kcal & 10–15 g protein per slice
- Great for spring/summer vibes or gym snack prep
- Refined-sugar reduced, gluten-sensitive-friendly
Ingredients:
- ¾ cup (180 g) plain Greek yogurt
- 2 large eggs
- ⅓ cup (80 ml) maple syrup or honey
- 1 tsp vanilla extract
- Zest of 1 lemon
- ¼ cup (60 ml) fresh lemon juice
- 1 cup (100 g) almond flour
- ¼ cup (25 g) oat flour
- 1 tsp baking powder
- ¼ tsp salt
Optional toppings:
- Lemon glaze (mix lemon juice + powdered sugar or yogurt + honey)
- Extra lemon zest
- Dollop of Greek yogurt or coconut cream
Tools needed:
- 8‑inch (20 cm) round/square pan
- Mixing bowls & whisk
- Grater (for zest)
- Measuring cups/spoons
- Cooling rack
Suggested substitutions/additions:
- Coconut oil or melted butter (¼ cup) instead of part of yogurt for richness
- Zest ½ orange + ½ lemon for citrus duo
- Add ¼ cup fresh berries or poppy seeds for texture
How to Make Protein‑Packed Greek Yogurt Lemon Cake
- Preheat & prep the pan
Preheat your oven to 350 °F (175 °C). Grease and line an 8‑inch pan. Feel free to dust with almond flour for an extra lovely crust. - Mix wet ingredients
In a bowl, whisk together Greek yogurt, eggs, maple syrup (or honey), vanilla, lemon zest, and lemon juice until smooth and bright. - Combine dry ingredients
In a separate bowl, whisk almond flour, oat flour, baking powder, and salt. - Bring together
Pour the wet into the dry. Gently fold until just combined—don’t overmix! The batter will be thick, tangy, and dreamy. - Bake
Transfer batter to your prepared pan and smooth the top. Bake for 25–30 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean. - Cool & glaze
Let the cake cool in the pan for 10 minutes, then transfer to a rack to cool completely. Whisk your lemon glaze ingredients and drizzle over the cake once cooled. Finish with extra zest or a swirl of yogurt/coconut cream. - Serve & enjoy!
Slice into wedges, maybe garnish with berries, and savor the perfect duo of protein and sunshine in your mouth!
What to Serve with Protein‑Packed Greek Yogurt Lemon Cake
- A cup of hot herbal tea (like chamomile or mint) or a bright iced green tea
- Fresh berries (blueberries, raspberries, or strawberries) for contrast
- A scoop of coconut cream & mint leaf for a lovely finish
- For brunch: alongside avocado toast or veggie frittata
Tips for Making It Perfect
- Room temp for eggs & yogurt – avoids lumps and ensures even baking
- Don’t overmix – overwork the batter and it gets dense
- Check at 25 minutes—everyone’s oven’s different; oven spring and color are a great guide
- Make ahead – bake, cool, and store: it stays moist the next day!
- Freezer friendly – wrap cooled slices in parchment and freeze up to 2 months
Storage Instructions
- Room temperature: Store covered, eats great within 2 days.
- Fridge: Lasts up to 5 days in an airtight container.
- Freezer: Freeze cut slices up to 2 months. Thaw overnight in the fridge or on the counter.
General Information
This cake is a lovely marriage of nutrition and indulgence. It draws inspiration from Mediterranean flavors—lemon, almond, yogurt—bringing a feel-good yet decadent treat to your table. Perfect for spring brunches, birthdays, or a subtle dessert after dinner.
Frequently Asked Questions
1. Can I use only almond flour or only oat flour?
Yes! Only almond flour yields a richer, denser bite; only oat flour offers lighter texture. For balance, I suggest the 1 cup + ¼ cup combo.
2. Can I substitute Greek yogurt with regular yogurt?
You can, though Greek yogurt has more protein and less moisture. Strain regular yogurt in cheesecloth for about an hour to thicken it.
3. Is maple syrup better than honey?
Maple syrup adds a mild, caramel note. Honey gives richer sweetness. Choose what you love most!
4. Can I make mini muffins instead?
Absolutely! Bake mini muffins at 325 °F (165 °C) for 12–15 min or until lightly browned.
5. Can I double the recipe for a larger pan?
Yep! Double ingredients and bake in a 9×13‑inch pan for 35–40 min at the same temperature.
6. Can I add protein powder?
Yes, add ¼ cup unflavored or vanilla protein powder—reduce oat flour by the same amount to maintain texture.
Conclusion
I hope this Protein‑Packed Greek Yogurt Lemon Cake brings a burst of sunshine and balanced nutrition to your day. Doesn’t that lemon aroma just brighten everything? If you loved this, you might also enjoy:
- Easy Lemon Yogurt Pancakes
- Greek Yogurt Banana Bread
- Healthy Berry Yogurt Parfait
- Almond Flour Blueberry Muffins
- Vanilla Yogurt Pound Cake
Thanks for spending this moment in my kitchen—stay beautiful, eat well, and I’ll catch you in the next one!
Interactive Elements
I’d absolutely love to hear how your cake turns out—leave a review below and tag me on Pinterest (https://www.pinterest.com/poulefrecipe/) or Instagram with a snapshot! If you snap a photo, I’ll share it!
Nutritional Information
Per 1 of 12 slices (approx.):
| Nutrient | Amount |
|---|---|
| Calories | ~200 kcal |
| Protein | ~12 g |
| Fat | ~11 g |
| Carbohydrates | ~16 g |
| Fiber | ~3 g |
| Sugar | ~10 g |
Irresistibly Zesty Protein‑Packed Greek Yogurt Lemon Cake
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
A zesty, protein-packed lemon cake made with Greek yogurt, almond flour, and oat flour. Moist, bright, and naturally sweetened with honey or maple syrup—perfect for healthy snacking, brunches, or light desserts. Gluten-friendly and irresistibly tender.
Ingredients
-
¾ cup (180g) plain Greek yogurt
-
2 large eggs
-
⅓ cup (80ml) maple syrup or honey
-
1 tsp vanilla extract
-
Zest of 1 lemon
-
¼ cup (60ml) fresh lemon juice
-
1 cup (100g) almond flour
-
¼ cup (25g) oat flour
-
1 tsp baking powder
-
¼ tsp salt
Optional toppings:
-
Lemon glaze (lemon juice + powdered sugar or Greek yogurt + honey)
-
Extra lemon zest
-
Dollop of Greek yogurt or coconut cream
Instructions
-
Preheat your oven to 350°F (175°C). Grease and line an 8-inch baking pan.
-
In a large bowl, whisk together the Greek yogurt, eggs, maple syrup or honey, vanilla extract, lemon zest, and lemon juice until smooth.
-
In another bowl, combine almond flour, oat flour, baking powder, and salt.
-
Gently fold the dry ingredients into the wet mixture until just combined.
-
Pour the batter into the prepared pan and smooth the top.
-
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
-
Cool in the pan for 10 minutes, then transfer to a rack.
-
Once fully cooled, drizzle with glaze and add optional toppings.
Notes
-
For a richer cake, replace ¼ cup yogurt with melted coconut oil or butter.
-
Make sure your yogurt and eggs are at room temperature for a smoother batter.
-
Store covered at room temp for 2 days, in fridge up to 5 days, or freeze slices up to 2 months.
-
Add blueberries or poppy seeds for a fun variation!
- Prep Time: 10
- Cook Time: 30
- Category: Snack
- Method: Baked
- Cuisine: American
