Why Make This Recipe
Lemon Yogurt Cake made without white flour is a delightful treat that everyone can enjoy. It is not only gluten-free but also moist and packed with the bright flavor of lemon. This cake is simple to make and perfect for any occasion, whether it’s a casual family gathering or a fancy dessert at a dinner party. The use of almond flour gives it a wonderful texture, while the Greek yogurt adds a touch of creaminess and lightness. Plus, it’s sweetened naturally with honey or maple syrup, making it a healthier option!
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).
- In a large bowl, combine the almond flour, baking powder, and salt.
- In another bowl, mix the Greek yogurt, eggs, honey (or maple syrup), lemon zest, lemon juice, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients and stir until combined.
- Pour the batter into a greased cake pan.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack.
How to Serve Lemon Yogurt Cake
Lemon Yogurt Cake tastes best when served fresh and can be enjoyed on its own or with a dusting of powdered sugar on top. You can also serve it with some fresh berries or a dollop of whipped cream for an extra touch. A slice of this cake makes an excellent addition to your morning coffee or as a light dessert after dinner.
How to Store Lemon Yogurt Cake
To keep your Lemon Yogurt Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to a week. Just make sure to let it come to room temperature before serving for the best taste.
Tips to Make Lemon Yogurt Cake
- Ensure all your ingredients are at room temperature for better mixing.
- For a more intense lemon flavor, you can add extra lemon juice or zest.
- Don’t overmix the batter; mix just until combined to keep the cake light and fluffy.
Variation
If you want to change things up, you can add poppy seeds for a delicious lemon-poppy seed version. Another option is to mix in some fresh blueberries or raspberries for added flavor and color.
FAQs
Can I substitute almond flour with another type of flour?
Yes, you can use other gluten-free flours, but the texture may vary. Coconut flour or a gluten-free all-purpose blend can work.
Is this recipe suitable for a vegan diet?
To make it vegan, substitute the eggs with flax eggs and use maple syrup for sweetness.
Can I freeze Lemon Yogurt Cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and foil, and it can be frozen for up to 3 months. Just thaw it in the refrigerator before serving.
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 at room temperature
- 0.33 cups honey or maple syrup for sweetness
- 1 tsp vanilla extract
- 1 zest zest of 1 lemon
- 1 juice juice of 1 lemon
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the almond flour, baking powder, and salt.
- In another bowl, mix the Greek yogurt, eggs, honey (or maple syrup), lemon zest, lemon juice, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients and stir until combined.
- Pour the batter into a greased cake pan.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack.