Why Make This Recipe
Lemon Yogurt Cake is a delightful dessert that stands out for its brightness and moistness. This recipe uses almond flour instead of white flour, making it a great gluten-free option. It’s sweetened naturally with honey or maple syrup and gets its refreshing flavor from fresh lemon juice and zest. Perfect for a sweet treat, this cake is simple to make and a wonderful addition to any gathering or as a comforting snack.
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 bowl, mix the almond flour, baking powder, and salt.
- In another bowl, whisk the eggs, yogurt, honey or maple syrup, lemon zest, lemon juice, and vanilla extract until smooth.
- Combine the wet and dry ingredients, stirring until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
How to Serve Lemon Yogurt Cake
Serve your Lemon Yogurt Cake sliced, dusted with powdered sugar, or topped with a dollop of whipped cream. It pairs wonderfully with a cup of tea or coffee. For a zesty twist, consider garnishing it with lemon slices or fresh berries on the side.
How to Store Lemon Yogurt Cake
To store the Lemon Yogurt Cake, keep it in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it well and place it in the refrigerator for up to a week. You can also freeze slices of the cake for up to three months. Just make sure to wrap each slice tightly in plastic wrap before putting them in a freezer bag.
Tips to Make Lemon Yogurt Cake
- Use fresh lemons for the best flavor, as bottled lemon juice may not provide the same brightness.
- Make sure to measure the almond flour correctly; too much can make the cake dense.
- For a richer flavor, let the cake sit for a day before serving. This allows the flavors to meld together nicely.
Variation
You can add poppy seeds to the batter for a slightly different texture and taste. Another delicious variation is to incorporate fresh blueberries or raspberries into the mixture for added fruitiness.
FAQs
1. Can I substitute almond flour with another flour?
Yes, you can use other gluten-free flours like coconut flour, but keep in mind that it may change the texture and you might need to adjust the liquid ingredients.
2. Is this cake suitable for breakfast?
Absolutely! This Lemon Yogurt Cake is nutritious enough to enjoy in the morning, especially if made with honey or maple syrup.
3. Can I use low-fat Greek yogurt?
Yes, low-fat Greek yogurt can be used, but it may slightly change the moisture and texture of the cake.
Lemon Yogurt Cake
Ingredients
Dry Ingredients
- 1 1/2 cups almond flour Measure correctly to avoid a dense cake.
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup plain Greek yogurt Low-fat Greek yogurt can be used but may change the texture.
- 2 large eggs
- 1/3 cup honey or maple syrup Use for natural sweetness.
- Zest of 1 lemon Fresh lemon zest enhances flavor.
- Juice of 1 lemon Freshly squeezed for best results.
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mix the almond flour, baking powder, and salt.
- In another bowl, whisk the eggs, yogurt, honey or maple syrup, lemon zest, lemon juice, and vanilla extract until smooth.
- Combine the wet and dry ingredients, stirring until just combined.
- Pour the batter into the prepared loaf pan.
Baking
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.