Description
A delicious gluten-free lemon yogurt cake that’s moist and easy to make, perfect for tea time or brunch.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
Pair with a dollop of whipped cream or fresh berries for added flavor. Store in an airtight container for up to three days at room temperature, or refrigerate for a week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg