Lemon Yogurt Cake (No White Flour)
Yield
- 1 loaf (8½ x 4½-inch pan)
- 8–10 slices
Ingredients
Dry Ingredients
- 1½ cups (150 g) finely ground almond flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup (120 g) plain Greek yogurt
- 3 large eggs (room temperature)
- ⅓ cup (65 g) honey or maple syrup
- ¼ cup (60 ml) fresh lemon juice
- 1 tablespoon lemon zest (from 2 lemons)
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter or coconut oil
Optional Topping
- 2 tablespoons shredded Parmesan cheese (for the golden crust shown in the picture)
- OR sliced almonds
- OR coarse sugar
Optional Lemon Glaze
- ½ cup powdered sweetener
- 1–2 tablespoons fresh lemon juice
Equipment
- 8½ × 4½-inch loaf pan
- Mixing bowls
- Whisk
- Rubber spatula
- Cooling rack
Instructions
Step 1
Preheat oven to 350°F (175°C).
Grease and line the loaf pan with parchment paper.
Step 2
In one bowl combine:
- Almond flour
- Baking powder
- Baking soda
- Salt
Whisk until evenly mixed.
Step 3
In another bowl whisk together:
- Eggs
- Greek yogurt
- Honey
- Lemon juice
- Lemon zest
- Vanilla
- Melted butter
Whisk until smooth.
Step 4
Add the dry ingredients into the wet ingredients.
Fold gently.
Do not overmix.
Let the batter sit 5 minutes so the almond flour absorbs moisture.
Step 5
Pour into prepared loaf pan.
Smooth the top.
Sprinkle with:
- Parmesan (savory variation)
- or sliced almonds
- or leave plain.
Step 6
Bake 40–50 minutes.
The cake is done when:
- top is golden
- toothpick comes out clean
- internal temperature is around 200°F (93°C).
If browning too quickly, loosely cover with foil during the last 15 minutes.
Step 7
Cool in pan for 15 minutes.
Transfer to a cooling rack.
Cool completely before slicing.
Lemon Glaze
Mix:
- ½ cup powdered sugar or powdered erythritol
- 1–2 tablespoons lemon juice
Drizzle over cooled cake.
Storage
Room temperature:
- 2 days (airtight container)
Refrigerator:
- 5–6 days
Freezer:
- Up to 3 months
Wrap slices individually.
Nutrition (Approximate per slice, 10 slices)
- Calories: 185
- Protein: 8 g
- Fat: 13 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Sugar: 7 g
(Varies with sweetener used.)
Nut Information
Almond Flour
Almond flour is made from finely ground blanched almonds.
It contains:
- Healthy monounsaturated fats
- Vitamin E
- Magnesium
- Calcium
- Protein
- Fiber
Allergy Warning
This recipe contains tree nuts (almonds).
People with almond or tree nut allergies should not eat it.
Can I substitute coconut flour?
No.
Coconut flour absorbs much more liquid.
Replacing almond flour 1:1 will make the cake dry.
Tips for Best Results
- Use finely ground almond flour, not almond meal.
- Bring eggs and yogurt to room temperature.
- Use fresh lemon juice for better flavor.
- Don’t overbake.
- Cool completely before slicing.
Variations
Blueberry Lemon
Fold in ¾ cup fresh blueberries.
Orange Yogurt Cake
Replace lemon juice and zest with orange juice and zest.
Poppy Seed
Add 1 tablespoon poppy seeds.
Chocolate Chip
Add ½ cup sugar-free or regular chocolate chips.
Keto Version
Use:
- Almond flour
- Granulated erythritol or monk fruit sweetener
- Greek yogurt
- Sugar-free glaze
Frequently Asked Questions (Q&A)
Q: Why did my cake sink?
A: It may have been underbaked, the oven door was opened too early, or the batter was overmixed.
Q: Can I use almond meal instead of almond flour?
A: Yes, but the texture will be coarser and denser.
Q: Can I make it gluten-free?
A: Yes. Almond flour is naturally gluten-free. Be sure your baking powder and other ingredients are certified gluten-free if needed.
Q: Can I freeze it?
A: Yes. Wrap tightly and freeze for up to 3 months.
Q: Why is my cake moist?
A: Almond flour and Greek yogurt naturally create a moist crumb. Allow the cake to cool completely before slicing.
Q: Can I use regular yogurt?
A: Yes, but Greek yogurt gives a thicker batter and richer texture. If using regular yogurt, reduce the lemon juice slightly if the batter seems too thin.
Q: Can I make muffins instead?
A: Yes. Divide the batter into a muffin tin and bake at 350°F (175°C) for about 18–22 minutes.
Q: Can I make this dairy-free?
A: Yes. Use a dairy-free yogurt alternative and replace the butter with coconut oil or another neutral oil.
