Ingredients
1 1/2 cups almond flour
1/2 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
1/4 tsp salt
Instructions
Preheat your oven to 350°F (175°C). Grease a small cake pan or line it with parchment paper.
In a large mixing bowl, whisk together the eggs, Greek yogurt, honey or maple syrup, lemon zest, lemon juice, and vanilla extract until smooth.
Add the almond flour, baking powder, and salt. Stir gently until fully combined and no dry spots remain.
Pour the batter into the prepared pan and smooth the top evenly.
Bake for 28 to 35 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.
Slice and serve plain or with a light dusting of powdered sugar, fresh berries, or extra yogurt.
Tips
For extra lemon flavor, add a few drops of lemon extract.
Use room temperature eggs and yogurt for a smoother batter.
Store leftovers in the refrigerator for up to 4 days.
Benefits
Made without white flour
Naturally gluten-free when using certified ingredients
Packed with protein and healthy fats from almond flour and Greek yogurt
Lightly sweetened with honey or maple syrup
Soft, moist, and full of fresh lemon flavor
Nutrition
Rich in protein
Good source of calcium
Contains healthy fats from almonds
Lower in carbs than traditional cakes
Conclusion
This Lemon Yogurt Cake is soft, moist, and bursting with bright citrus flavor. It’s a simple homemade dessert that feels light yet satisfying, perfect for breakfast, snack time, or a healthier sweet treat anytime.