Lemon Yogurt Cake
A refreshing gluten-free cake made with almond flour and yogurt, infused with the bright flavors of lemon and sweetened with honey or maple syrup.
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.
Notes
Serve with a dusting of powdered sugar, whipped cream, or fresh berries. Store in an airtight container at room temperature for 2-3 days or refrigerate for up to a week. Can freeze for up to 3 months.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 15gProtein: 6gFat: 10gSaturated Fat: 1gSodium: 150mgFiber: 2gSugar: 5g
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