Lemon Yogurt Cake (No White Flour)

Lemon Yogurt Cake (No White Flour)

Moist, zesty, and protein-packed—this grain-free cake is naturally sweetened and bursting with lemon flavor!

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⏰ Prep Time: 10 mins | 🍳 Bake Time: 35-40 mins | 🍽️ Servings: 8

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📝 Ingredients

• 1½ cups almond flour (blanched for finer texture)

• ½ cup plain Greek yogurt (full-fat for richness)

• 2 large eggs, room temperature

• ⅓ cup honey or maple syrup

• Zest of 1 lemon (about 1 tbsp)

• Juice of 1 lemon (about 3 tbsp)

• 1 tsp vanilla extract

• 1 tsp baking powder

• ¼ tsp salt

• Optional:

  • ½ cup blueberries (dust with 1 tsp almond flour to prevent sinking)

  • Powdered erythritol for dusting

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👩‍🍳 Instructions

1. Prep & Preheat:

1. Preheat oven to 350°F (175°C). Grease a 6-inch round pan or loaf pan (or line with parchment).

2. Make the Batter:

1. Whisk eggs, yogurt, honey, lemon zest/juice, and vanilla until smooth.

2. Add almond flour, baking powder, and salt. Stir until just combined.

3. Fold in blueberries (if using).

3. Bake & Cool:

1. Pour batter into the pan. Bake 35-40 mins until golden and a toothpick comes out clean.

2. Cool 15 mins in the pan, then transfer to a rack.

4. Serve:

• Dust with powdered sweetener or drizzle with extra honey.

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💡 Pro Tips:

✅ No almond flour? Substitute oat flour (grind GF oats).
✅ Extra tang? Add 1 more tbsp lemon juice.
✅ Storage: Keeps refrigerated for 3 days or freeze for 1 month.

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🌟 Why You’ll Love It:

• Grain-free, gluten-free, and no refined sugar—but tastes indulgent!

• Protein-rich from yogurt and almond flour.

• Perfect with tea or topped with whipped coconut cream.

Bright, fresh, and guilt-free! 🍋✨

(Inspired by Mediterranean yogurt cakes.)