Lemon Yogurt Cake — No White Flour
Bright, soft, and naturally lemony, this Lemon Yogurt Cake is made without white flour. Yogurt keeps the cake moist and tender, while fresh lemon juice and zest give it a refreshing citrus flavor. It’s simple enough for everyday baking and delicious with a cup of tea or coffee.
Ingredients
- 1½ cups almond flour
- ½ cup plain Greek yogurt
- 3 large eggs
- ⅓ cup honey or maple syrup
- ¼ cup olive oil or melted coconut oil
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper.
- In a bowl, whisk together the eggs, yogurt, honey, oil, lemon juice, lemon zest, and vanilla.
- Add the almond flour, baking powder, baking soda, and salt. Stir until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until golden and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve plain or topped with a little Greek yogurt and fresh lemon zest.
Q&A
Q: Is this cake made without white flour?
Yes. It uses almond flour instead of traditional white flour.
Q: Can I use regular yogurt?
Yes. Plain unsweetened yogurt works well.
Q: Can I make it without added sugar?
Yes. For a completely no-added-sugar version, omit the honey/maple syrup, though the cake will be less sweet.
Q: How should I store it?
Store covered in the refrigerator for up to 4 days.