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
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¾ cup (180g) plain Greek yogurt
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2 large eggs
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⅓ cup (80ml) maple syrup or honey
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1 tsp vanilla extract
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Zest of 1 lemon
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¼ cup (60ml) fresh lemon juice
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1 cup (100g) almond flour
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¼ cup (25g) oat flour
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1 tsp baking powder
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¼ tsp salt
Optional toppings:
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Lemon glaze (lemon juice + powdered sugar or Greek yogurt + honey)
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Extra lemon zest
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Dollop of Greek yogurt or coconut cream
Instructions
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Preheat your oven to 350°F (175°C). Grease and line an 8-inch baking pan.
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In a large bowl, whisk together the Greek yogurt, eggs, maple syrup or honey, vanilla extract, lemon zest, and lemon juice until smooth.
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In another bowl, combine almond flour, oat flour, baking powder, and salt.
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Gently fold the dry ingredients into the wet mixture until just combined.
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Pour the batter into the prepared pan and smooth the top.
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Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 10 minutes, then transfer to a rack.
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Once fully cooled, drizzle with glaze and add optional toppings.
Notes
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For a richer cake, replace ¼ cup yogurt with melted coconut oil or butter.
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Make sure your yogurt and eggs are at room temperature for a smoother batter.
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Store covered at room temp for 2 days, in fridge up to 5 days, or freeze slices up to 2 months.
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Add blueberries or poppy seeds for a fun variation!
- Prep Time: 10
- Cook Time: 30
- Category: Snack
- Method: Baked
- Cuisine: American