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Lemon Yogurt Cake (No White Flour) — A Healthy, Moist, and Zesty Delight

Lemon Yogurt Cake

Lemon Yogurt Cake (No White Flour) — A Healthy, Moist, and Zesty Delight
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Ingredients Equipment Method Notes

Ingredients
  

  • 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

  • 8x4 inch loaf pan or 8-inch round cake pan
  • mixing bowls
  • whisk
  • Measuring cups and spoons
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and dust pan with almond flour.
  2. Whisk yogurt, eggs, honey (or maple syrup), lemon zest, lemon juice, and vanilla in a large bowl.
  3. In another bowl, whisk almond flour, baking powder, and salt.
  4. Gently fold dry ingredients into wet until just combined.
  5. Pour into prepared pan and bake 30-40 minutes, or until toothpick comes out clean.
  6. Cool 10-15 minutes, then transfer to wire rack to cool completely.
  7. Optional: Drizzle with lemon glaze made from powdered erythritol and lemon juice.

Notes

For vegan option, substitute eggs with flax eggs and use plant-based yogurt.
Use powdered erythritol for sugar-free glaze.
Can be baked as muffins in a lined tin for 20-25 minutes.