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Moist lemon yogurt cake, gluten-free and easy to bake without white flour.

Moist Lemon Yogurt Cake (No White Flour)

A delightful gluten-free lemon yogurt cake that is moist, flavorful, and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups almond flour Provides a gluten-free alternative to wheat flour.
  • 0.5 cups plain Greek yogurt Adds moisture and a protein boost.
  • 2 large eggs Should be at room temperature for best results.
  • 1/3 cup honey or maple syrup Choose based on your sweetness preference.
  • 2 tbsp fresh lemon juice For zesty flavor.
  • 1 tbsp lemon zest Finely grated for a burst of lemon flavor.
  • 1 tsp baking powder For leavening the cake.
  • 1/4 tsp fine sea salt Balances the sweetness.
  • 1 tsp vanilla extract Adds depth to the flavor.

Method
 

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

Notes

Store in an airtight container in the fridge for up to 5 days. Can freeze slices for up to 3 months.