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Lemon Yogurt Cake No White Flour

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A light and fluffy cake made with yogurt and almond flour, bursting with zesty lemon flavor. Perfect for any occasion!

  • Author: recipesinc
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

Scale
  • 1 cup Greek yogurt
  • 1 cup honey or maple syrup
  • 1/2 cup lemon juice
  • Zest of 1 large lemon
  • 3 large eggs
  • 2 cups almond flour
  • 1/4 cup baking powder
  • 1/2 tsp salt

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a mixing bowl, combine Greek yogurt, honey (or maple syrup), lemon juice, zest, and eggs. Whisk until smooth.
  3. In another bowl, whisk together almond flour, baking powder, and salt.
  4. Slowly add the dry ingredients to the wet ingredients, mixing just until combined, being careful not to over-mix.
  5. Pour the batter into the prepared cake pan and smooth out the top.
  6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. Optional: Glaze with lemon syrup by mixing lemon juice with a bit of honey and drizzling over for an extra zing!

Notes

For best flavor, use fresh lemon juice and zest. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

Find it online: https://daytasty.com/lemon-yogurt-cake-no-white-flour/