Moist Lemon Yogurt Cake
This delightful gluten-free Moist Lemon Yogurt Cake combines the richness of Greek yogurt with the brightness of fresh lemon, making it a charming dessert perfect for any occasion.
Ingredients
Main Ingredients
- 1.5 cups almond flour
- 0.5 cups plain Greek yogurt
- 2 large eggs (room temperature)
- 0.33 cups honey or maple syrup Use maple syrup for a vegan option.
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest (finely grated) Don't skip the lemon zest!
- 1 tsp baking powder
- 0.25 tsp fine sea salt
- 1 tsp alcohol-free vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line an 8x4-inch loaf pan with parchment paper or grease it generously.
- In a bowl, whisk together the eggs, Greek yogurt, honey (or maple syrup), lemon juice, lemon zest, and vanilla until well combined and slightly frothy.
- Gradually stir in the almond flour, baking powder, and sea salt until your batter is smooth and thick.
- Spread the batter into your prepared pan, smoothing the top.
Baking
- Bake for 35–45 minutes, or until the cake turns golden and a toothpick comes out mostly clean from the center.
- Let the cake cool in the pan for 10 minutes, then lift it out onto a wire rack using the parchment overhang to cool completely for at least 20 minutes before slicing.
Notes
Store leftovers in an airtight container at room temperature for up to three days or in the fridge for up to a week. The cake can also be frozen for up to three months.