Moist Lemon Yogurt Cake
A delightful gluten-free cake featuring bright lemon flavor and creamy Greek yogurt, perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/2 cup plain Greek yogurt
- 2 large eggs (room temperature)
- 1/3 cup honey or maple syrup
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest (finely grated)
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Line an 8×4-inch loaf pan with parchment paper, leaving overhang for easy lifting.
- Whisk together the room temperature eggs, Greek yogurt, honey or maple syrup, fresh lemon juice, lemon zest, and vanilla extract until frothy.
- Stir in the almond flour, baking powder, and sea salt until a thick batter forms.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 35 to 45 minutes, until golden brown and a toothpick comes out mostly clean.
- Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
Serve with whipped cream or vanilla ice cream for extra indulgence. This cake can be stored at room temperature for up to 3 days or refrigerated for a week.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 6g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg