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Moist Lemon Yogurt Cake

This gluten-free Moist Lemon Yogurt Cake is light and refreshing with a tangy lemon flavor, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Gluten-Free
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 large eggs (room temperature) Room temperature helps the batter mix more uniformly.
  • 1/2 cup plain Greek yogurt Adds moisture and protein.
  • 1/3 cup honey or maple syrup Natural sweetener for the cake.
  • 2 tbsp fresh lemon juice Adds tanginess to the cake.
  • 1 tbsp lemon zest (finely grated) Enhances the lemon flavor.
  • 1 tsp vanilla extract For additional flavor.
Dry Ingredients
  • 1 1/2 cups almond flour Main ingredient for a gluten-free base.
  • 1 tsp baking powder Leavening agent.
  • 1/4 tsp fine sea salt Enhances flavors.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment paper 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.
Baking
  1. Bake for 35–45 minutes until the cake is golden and a toothpick comes out mostly clean.
  2. Cool in the pan for 10 minutes, then lift it out to a wire rack. Cool for at least 20 minutes more before slicing.

Notes

Serve warm or at room temperature, dusted with powdered sugar or with fresh berries. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 2 months. For a vegan version, replace eggs with flax eggs and use maple syrup.