Lemon Yogurt Cake
A delightful gluten-free dessert that is moist and bright, made with almond flour and sweetened naturally with honey or maple syrup.
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.
Notes
Serve sliced, dusted with powdered sugar or topped with whipped cream. Storing in an airtight container at room temperature lasts up to three days, in the refrigerator for a week, or frozen for up to three months. Consider adding poppy seeds, blueberries, or raspberries for variations.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 15gProtein: 6gFat: 12gSaturated Fat: 1gSodium: 150mgFiber: 2gSugar: 8g
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