Description
A delightful and moist lemon yogurt cake made with almond flour that embraces the invigorating taste of citrus, perfect for any occasion.
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). Prepare an 8×4 inch loaf pan by lining it with parchment paper or greasing it.
- Whisk together the eggs, Greek yogurt, honey or maple syrup, lemon juice, lemon zest, and vanilla in a medium bowl until fully combined and slightly frothy.
- Stir in the almond flour, baking powder, and salt until a thick, smooth batter forms.
- Spread the batter evenly into the prepared loaf pan and smooth the top with a spatula.
- Bake for 35–45 minutes, or until the cake turns golden and a toothpick inserted comes out mostly clean.
- Cool the cake in the pan for 10 minutes, then lift it out using the parchment paper and cool on a wire rack for at least 20 minutes before slicing.
Notes
For best results, use ingredients at room temperature. Enhance flavor by adding poppy seeds or fresh berries.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 5g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: lemon cake, yogurt cake, gluten-free cake