Moist Lemon Yogurt Cake (No White Flour) – Easy & Gluten-Free

Name: Moist Lemon Yogurt Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 1/2 cups almond flour; 1/2 cup plain Greek yogurt; 2 large eggs (room temperature); 1/3 cup honey or maple syrup; 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

Author: lia

Published: April 21, 2026

Gluten-free moist lemon yogurt cake without white flour on a serving plate

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why make this recipe

This Moist Lemon Yogurt Cake is an excellent choice for anyone looking for a delicious dessert that is both gluten-free and easy to make. With the tangy flavor of lemon and the moistness from yogurt, this cake is a perfect option for tea time, brunch, or a light dessert. Using almond flour instead of white flour makes it healthier and suitable for gluten-sensitive individuals. Plus, it’s simple enough for bakers of all skill levels!

how to make Moist Lemon Yogurt Cake

Ingredients:

1 1/2 cups almond flour
1/2 cup plain Greek yogurt
2 large eggs (room temperature)
1/3 cup honey or maple syrup
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

Directions:

Preheat your oven to 350°F (175°C). Prepare an 8×4-inch loaf pan by lining it with parchment paper, allowing some overhang for easy lifting, or grease it well.
In a large bowl, whisk together the eggs, Greek yogurt, honey (or maple syrup), lemon juice, lemon zest, and vanilla extract until they are fully combined and slightly frothy.
Stir in the almond flour, baking powder, and salt. Mix until a smooth, thick batter forms. Remember, this batter will be thicker than typical cake batter.
Spread the batter into the prepared loaf pan and smooth the top. Bake for 35 to 45 minutes, or until the cake is golden and a toothpick inserted into the center comes out mostly clean (no wet batter).
Allow the cake to cool in the pan for 10 minutes. Then, lift it out using the parchment overhang and place it on a wire rack. Let it cool for at least an additional 20 minutes before slicing for clean cuts.

how to serve Moist Lemon Yogurt Cake

This cake is delicious on its own, but it pairs well with a dollop of whipped cream or a sprinkle of powdered sugar for added sweetness. You could also serve it with fresh berries for a delightful contrast in flavors. Enjoy it with a cup of tea or coffee for a perfect afternoon treat!

how to store Moist Lemon Yogurt Cake

Store any leftover cake in an airtight container at room temperature for up to three days. If you want it to last longer, you can refrigerate it for up to a week. For even longer storage, slice the cake and freeze individual pieces, wrapped tightly in plastic wrap and placed in a freezer bag, for up to three months.

tips to make Moist Lemon Yogurt Cake

Use room temperature eggs to help the batter blend better.
Fresh lemon juice and zest yield the best flavor, so avoid using bottled lemon juice if possible.
Be careful not to overbake the cake to keep it moist; check it around the 35-minute mark.
Feel free to adjust the sweetness by using more or less honey/maple syrup to taste.

variation (if any)

You can add poppy seeds for a nice crunch and flavor, or substitute the almond flour with a blend of different nut flours for a unique taste. For a different fruity flavor, try adding orange juice and zest instead of lemon.

FAQs

Can I use a different flour instead of almond flour?

Yes, you can use other gluten-free flours like coconut flour or a gluten-free all-purpose blend, but it may change the texture. Adjust the quantities accordingly, as these flours absorb moisture differently.

Can I make this cake vegan?

Yes, you can replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg) and use a plant-based yogurt and sweetener like agave syrup.

How can I tell if the cake is done?

The cake is done when it is golden brown and a toothpick inserted in the center comes out mostly clean, with just a few crumbs clinging to it. If it comes out with wet batter, give it a few more minutes in the oven.