Lemon Yogurt Cake
This delightful Lemon Yogurt Cake is gluten-free, moist, and full of bright lemon flavor, perfect for any occasion.
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.
Notes
Lemon Yogurt Cake is best served fresh, with optional powdered sugar, fresh berries, or whipped cream. Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For best taste, let it come to room temperature before serving. Ensure ingredients are at room temperature for better mixing. You can add poppy seeds or berries for variations.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 14gProtein: 5gFat: 12gSaturated Fat: 1gSodium: 200mgFiber: 2gSugar: 6g
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