Why Make This Recipe
Lemon Yogurt Cake is a delightful treat that brings the fresh flavor of lemons into your kitchen. This recipe is special because it uses almond flour instead of white flour, making it a gluten-free option. It’s incredibly moist and fluffy, thanks to the yogurt, and you won’t miss the white flour at all. The sweetness of honey or maple syrup pairs perfectly with the tangy lemon, creating a cake that’s both refreshing and satisfying. Whether it’s served as dessert or a snack, this cake is sure to brighten your day!
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 your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix together the 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 combined.
- Gradually add the wet ingredients to the dry ingredients and stir until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
How to Serve Lemon Yogurt Cake
This Lemon Yogurt Cake is delicious on its own, but you can serve it in many ways. A dusting of powdered sugar or a drizzle of icing adds a lovely touch. Pair it with whipped cream or a scoop of yogurt for added richness. Fresh berries also make a beautiful, refreshing side.
How to Store Lemon Yogurt Cake
To keep your Lemon Yogurt Cake fresh, store it in an airtight container at room temperature for 2-3 days. If you want to keep it longer, you can refrigerate it for up to a week. For longer storage, wrap the cooled cake tightly in plastic wrap and place it in the freezer for up to 3 months. Thaw it overnight in the fridge before serving.
Tips to Make Lemon Yogurt Cake
- Make sure your eggs and yogurt are at room temperature for a fluffier texture.
- Adjust the sweetness by adding more or less honey/maple syrup based on your taste.
- Don’t overmix the batter; mix until just combined to keep the cake light and airy.
Variation
You can experiment with different flavors by adding poppy seeds for a lemon-poppy seed cake. Another option is to fold in some fresh blueberries for a fruity twist!
FAQs
1. Can I use another type of flour instead of almond flour?
Yes, you can use other gluten-free flours, but the texture may vary. Coconut flour might work, but you will need to adjust the liquid ingredients.
2. How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean. The top should be a light golden brown.
3. Can I use flavored yogurt instead of plain?
You can use flavored yogurt, but keep in mind that it will change the overall flavor of the cake. Plain yogurt is best for the authentic lemon taste.
Lemon Yogurt Cake
Ingredients
Dry Ingredients
- 1 1/2 cups almond flour Gluten-free alternative to white flour
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup plain Greek yogurt Can use regular yogurt
- 2 large eggs Best at room temperature for fluffiness
- 1/3 cup honey or maple syrup Adjust sweetness to taste
- 1 tsp vanilla extract
- 1 zest lemon Use fresh lemon for best flavor
- 1 juice lemon Juice from fresh lemon
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix together the 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 combined.
- Gradually add the wet ingredients to the dry ingredients and stir until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.