Why Make This Recipe
Lemon Yogurt Cake (No White Flour) is a delightful treat that’s easy to make and bursting with fresh flavor. Using almond flour instead of white flour makes it a healthier choice while keeping it moist and delicious. Perfect for breakfast, a snack, or dessert, this cake is sure to please everyone in the family.
How to Make Lemon Yogurt Cake
Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup plain Greek yogurt
- 2 large eggs
- 1/3 cup honey or maple syrup
- Zest of 1 lemon
- Juice of 1 lemon
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
Directions:
- Preheat the oven to 350°F (175°C) and grease a baking pan.
- In a mixing bowl, combine almond flour, baking powder, and salt.
- In another bowl, whisk together the Greek yogurt, eggs, honey (or maple syrup), lemon zest, lemon juice, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
How to Serve Lemon Yogurt Cake
Serve Lemon Yogurt Cake as a sweet snack or a lovely dessert. You can enjoy it on its own or with a dollop of whipped cream or a sprinkle of powdered sugar. It also pairs well with fresh berries or a scoop of yogurt on the side.
How to Store Lemon Yogurt Cake
To store Lemon Yogurt Cake, keep it in an airtight container at room temperature for 2-3 days. For longer storage, you can refrigerate it for up to a week. You can also freeze it. Just wrap it tightly in plastic wrap or aluminum foil, and it should keep for up to three months.
Tips to Make Lemon Yogurt Cake
- Make sure to use fresh lemons for the best flavor.
- Don’t overmix the batter; just combine the wet and dry ingredients until smooth.
- Use a toothpick to check for doneness. If it comes out clean, your cake is ready!
Variation
You can add poppy seeds to the batter for a delightful crunch. Alternatively, you could toss in some blueberries or raspberries for added flavor and texture.
FAQs
Can I use other types of flour instead of almond flour?
Yes, but this will change the texture and flavor of the cake. If using regular flour, you might need to adjust the liquid ingredients.
Can I make this cake without eggs?
You can try using a flax egg or applesauce as a substitute, but the texture may differ slightly from the original recipe.
How do I know when the cake is done baking?
Insert a toothpick in the center of the cake; if it comes out clean or with just a few crumbs, it’s ready.
Lemon Yogurt Cake
Ingredients
Dry Ingredients
- 1.5 cups almond flour
- 1 tsp baking powder
- 0.25 tsp salt
Wet Ingredients
- 0.5 cups plain Greek yogurt
- 2 large eggs
- 0.33 cups honey or maple syrup
- 1 zest of 1 lemon
- 1 tbsp juice of 1 lemon
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a baking pan.
- In a mixing bowl, combine almond flour, baking powder, and salt.
- In another bowl, whisk together the Greek yogurt, eggs, honey (or maple syrup), lemon zest, lemon juice, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared baking pan and smooth the top.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.