Lemon Yogurt Cake (No White Flour) — A Healthy, Moist, and Zesty Delight 🍋✨
If you’re craving a moist lemon cake that’s bursting with fresh citrus flavor but want to keep it light and gluten-free, this Lemon Yogurt Cake is exactly what you need. Made without any white flour and sweetened naturally with honey or maple syrup, it’s a healthier dessert recipe you can feel good about enjoying any time of day.
Perfect for breakfast, an afternoon snack, or a guilt-free dessert, this cake combines the creamy tang of Greek yogurt with vibrant lemon zest and juice. It’s incredibly easy to make, uses simple wholesome ingredients, and has a tender crumb that will keep you coming back for more.
Why You’ll Love This Gluten-Free Lemon Cake Recipe
- No white flour: Uses almond flour for a naturally gluten-free, grain-free cake.
- Moist & tender: Greek yogurt and eggs create a soft, luscious crumb.
- Naturally sweetened: Honey or maple syrup adds just the right touch of sweetness.
- Bright lemon flavor: Fresh zest and juice deliver that classic citrus zing.
- Versatile: Great for breakfasts, healthy snacks, or light desserts.
Ingredients You’ll Need
- 1 ½ cups almond flour
- ½ 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
- ¼ tsp salt
Equipment Needed
- 8x4 inch loaf pan or 8-inch round cake pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Wire cooling rack
Step-by-Step Instructions
Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C). Grease your loaf or cake pan and dust lightly with almond flour to prevent sticking.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the Greek yogurt, eggs, honey (or maple syrup), lemon zest, lemon juice, and vanilla extract until smooth and combined.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk the almond flour, baking powder, and salt.
Step 4: Combine Wet and Dry
Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cake tender.
Step 5: Bake the Cake
Pour the batter evenly into the prepared pan. Bake for 30–40 minutes or until a toothpick inserted into the center comes out clean.
Step 6: Cool & Serve
Allow the cake to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
For an extra burst of lemon, drizzle with a simple glaze made from powdered erythritol mixed with a splash of lemon juice.
Serving Suggestions
- Enjoy with a cup of green tea or herbal lemonade.
- Top slices with fresh berries or a dollop of whipped cream.
- Serve as a light breakfast paired with Greek yogurt and honey.
Storage Tips
- Store leftover cake in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days, allowing it to come to room temperature before serving for best texture.
- Freeze slices individually, wrapped tightly, for up to 3 months.
Dietary Modifications
- Vegan option: Replace eggs with flax eggs and use plant-based yogurt.
- Sugar-free: Use pure erythritol or monk fruit sweetener instead of honey or maple syrup.
- Nut-free: Substitute almond flour with oat flour or a gluten-free all-purpose blend.
Frequently Asked Questions (FAQs)
Q: Can I use regular flour instead of almond flour?
A: You can, but the texture and gluten-free benefits will change. Use 1 ½ cups all-purpose flour and reduce baking powder to ½ tsp.
Q: How do I make the glaze?
A: Mix powdered erythritol with just enough lemon juice to make a pourable glaze and drizzle over the cooled cake.
Q: Can this cake be made into muffins or cupcakes?
A: Yes! Bake in a lined muffin tin at 350°F for about 20-25 minutes until a toothpick comes out clean.
This Lemon Yogurt Cake is a healthy, gluten-free twist on a classic citrus dessert that’s bursting with flavor and perfect for any occasion. Easy to whip up and naturally sweetened, it’s a crowd-pleaser whether you’re serving it for breakfast or a light dessert.
So go ahead, bake this moist lemon cake, savor each bite, and enjoy a guilt-free treat that everyone will love!
Lemon Yogurt Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and dust pan with almond flour.
- Whisk yogurt, eggs, honey (or maple syrup), lemon zest, lemon juice, and vanilla in a large bowl.
- In another bowl, whisk almond flour, baking powder, and salt.
- Gently fold dry ingredients into wet until just combined.
- Pour into prepared pan and bake 30-40 minutes, or until toothpick comes out clean.
- Cool 10-15 minutes, then transfer to wire rack to cool completely.
- Optional: Drizzle with lemon glaze made from powdered erythritol and lemon juice.
Notes