Description
A light, moist, and naturally gluten-free lemon yogurt cake made with almond flour, Greek yogurt, and fresh citrus. This simple yet elegant dessert is perfect for any occasion and easy to prepare.
Ingredients
- ⅓ cup (80 ml) fresh lemon juice
- 1 tablespoon lemon zest
- 3 large eggs
- ⅓ cup (80 ml) maple syrup or honey
- ½ cup (120 g) plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup (100 g) almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides.
- In a mixing bowl, whisk together the lemon juice, lemon zest, eggs, maple syrup or honey, Greek yogurt, and vanilla extract until smooth.
- Add the almond flour, baking powder, and salt. Stir until the batter is fully combined and no lumps remain.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30–35 minutes, or until the center is set and a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use Greek yogurt for the best texture—regular yogurt may result in a softer crumb.
- Let the cake cool completely before slicing for clean cuts.
- This cake can be made a day ahead—it tastes even better after chilling overnight.
- Top with berries or a light glaze for extra presentation and flavor.
- Store in the refrigerator for up to 5 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
