Lemon Yogurt Cake (No White Flour)

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Lemon Yogurt Cake (No White Flour)

A soft, moist lemon cake made with almond flour and Greek yogurt instead of white flour. Naturally sweetened, gluten-free, and simple to make—perfect for breakfast, snack, or a light dessert.

Ingredients

  • 1½ cups almond flour

  • ½ cup plain Greek yogurt (full-fat or low-fat both work)

  • 2 large eggs

  • â…“ cup honey or maple syrup

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon lemon zest

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • 1 teaspoon vanilla extract (optional)

 Instructions

  1. Preheat oven to 350°F (175°C).
    Line or grease a small loaf pan (8×4 inch works well).

  2. Mix wet ingredients
    In a bowl, whisk eggs, yogurt, honey (or maple syrup), lemon juice, zest, and vanilla.

  3. Add dry ingredients
    Stir in almond flour, baking powder, and salt until smooth.
    Batter will be thick—this is normal.

  4. Bake
    Pour batter into the pan and smooth the top.
    Bake for 35–45 minutes, until golden and a toothpick comes out mostly clean.

  5. Cool
    Let cool in the pan for 10 minutes, then transfer to a rack.
    Slice once fully cooled for best texture.

 Description Notes

  • This cake is dense but moist, similar to a pound cake.

  • Almond flour gives it a slightly nutty flavor that pairs perfectly with lemon.

  • The yogurt keeps it soft and prevents dryness.

 Tips & Variations

  • Extra lemon flavor: Brush the warm cake with 1–2 tablespoons lemon juice mixed with a little honey.

  • Dairy-free: Use thick coconut yogurt.

  • Sweeter cake: Add 1–2 extra tablespoons of honey.

  • Topping idea: Sprinkle sliced almonds or shredded coconut on top before baking.

  • Storage: Keep in the fridge up to 5 days or freeze slices for later.

 Servings

  • Makes 8–10 slices

  • Serving size: 1 slice

Nutritional Info (Approx. per slice)

  • Calories: ~180–200

  • Protein: ~6 g

  • Healthy fats: ~12 g

  • Carbohydrates: ~10–12 g

  • Naturally gluten-free
    (Values vary by ingredients used)

 Benefits

  • No white flour → lower refined carbs

  • High in protein & healthy fats from almond flour and yogurt

  • Naturally sweetened (no refined sugar)

  • Gluten-free, great for sensitive stomachs

  • Keeps you full longer than regular cake

 Q & A

Q: Can I use regular yogurt instead of Greek?
A: Yes, but reduce it slightly (use about ⅓ cup) so the batter isn’t too wet.

Q: Can I make this in a round cake pan?
A: Yes—use an 8-inch pan and check for doneness around 30–35 minutes.

Q: Is almond flour the same as ground almonds?
A: Almost! Almond flour is finer and usually made from blanched almonds. Coarse ground almonds will work but give a grainier texture.

Q: Can I add blueberries or poppy seeds?
A: Absolutely. Fold in ¼ cup gently before baking.

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