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Moist lemon yogurt cake sliced, showing a gluten-free and healthy dessert option.

Moist Lemon Yogurt Cake

This Moist Lemon Yogurt Cake is a deliciously moist and zesty delight made without white flour. Easy to make and perfect for the whole family!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Gluten-Free
Calories: 180
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1.5 cups almond flour
  • 0.5 cups plain Greek yogurt room temperature
  • 2 large eggs room temperature
  • 1/3 cup honey or maple syrup can swap for a vegan option
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest finely grated
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment or grease it well.
  2. In a bowl, whisk together the eggs, Greek yogurt, honey or maple syrup, lemon juice, lemon zest, and vanilla until fully combined and slightly frothy.
  3. Stir in the almond flour, baking powder, and salt until a smooth, thick batter forms.
  4. Spread the batter in the pan and smooth the top.
  5. Bake for 35-45 minutes until golden and a toothpick comes out mostly clean.
  6. Cool in the pan for 10 minutes, then lift it out to a wire rack. Let it cool for at least 20 more minutes before slicing.

Notes

For best results, use fresh lemons, keep yogurt and eggs at room temperature, and don’t skip the vanilla extract. This cake stays fresh in the fridge for 5-7 days or can be frozen for up to 3 months.