Moist Lemon Yogurt Cake (No White Flour)
A moist, tangy lemon yogurt cake made with almond flour and honey or maple syrup—no white flour in sight, yet full of bright, buttery flavor.
Ingredients
- 1 ½ cups almond flour
- ½ cup plain Greek yogurt
- 2 large eggs
- ⅓ cup honey or maple syrup
- Zest of 1 lemon
- Juice of 1 lemon
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
Instructions
- Preheat oven to 350°F. Line or grease an 8-inch round or loaf pan.
- Whisk yogurt, eggs, honey (or syrup), lemon zest, lemon juice, and vanilla until smooth.
- Fold in almond flour, baking powder, and salt until fully combined.
- Pour batter into pan and smooth the top. It should fill about 3/4 full.
- Bake 25–30 minutes until golden and a toothpick comes out with moist crumbs.
- Cool 10 minutes in the pan, then transfer to a rack. Drizzle with honey or lemon juice if desired.