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Moist Lemon Yogurt Cake (No White Flour)

A light and refreshing moist lemon yogurt cake made without white flour, perfect for gluten-free diets and bursting with bright lemon flavor.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups almond flour Ensure it is finely ground for the best texture.
  • 0.5 cups plain Greek yogurt Use plain, high-quality yogurt for moisture.
  • 2 large eggs (room temperature) Room temperature eggs incorporate better.
  • 1/3 cups honey or maple syrup Natural sweeteners work well in this recipe.
  • 2 tbsp fresh lemon juice Always use fresh lemon juice for the best flavor.
  • 1 tbsp lemon zest (finely grated) Adds intense lemon flavor; don’t skip it!
  • 1 tsp baking powder Helps the cake rise nicely.
  • 1/4 tsp fine sea salt Balances sweetness for improved flavor.
  • 1 tsp vanilla extract Adds depth to the flavor profile.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) to ensure even baking.
  2. Line an 8x4-inch loaf pan with parchment paper, leaving an overhang on the sides, or grease the pan thoroughly.
  3. In a bowl, whisk together the eggs, Greek yogurt, honey or maple syrup, lemon juice, lemon zest, and vanilla until fully combined and slightly frothy (about 2-3 minutes).
  4. In another bowl, stir together the almond flour, baking powder, and salt.
  5. Gently fold the dry mixture into the wet mixture until a thick batter forms.
Baking
  1. Scoop the batter into the prepared loaf pan and smooth the top.
  2. Bake for 35-45 minutes, or until golden brown and a toothpick inserted into the center comes out mostly clean.
  3. If the top begins to brown too much, cover loosely with aluminum foil.
  4. Allow the cake to cool in the pan for about 10 minutes. Then remove it to a wire rack and let it cool for at least 20 more minutes before slicing.

Notes

Store the cooled cake in an airtight container at room temperature for up to 2 days, or in the fridge for about a week. Can also be frozen for up to three months. Avoid overmixing to maintain a light texture.