⏱️ Time & Yield
- Prep time: 10 minutes
- Bake time: 30–35 minutes
- Total time: ~45 minutes
- Servings: 6–8 slices
🧾 Ingredients
Cake Batter
- ¾ cup (180g) plain Greek yogurt (thick, full-fat preferred)
- 3 large eggs (room temperature)
- ⅓ cup (80ml) maple syrup or honey
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest (from ~1 large lemon)
- 1 tsp vanilla extract
- ¾ cup (60g) almond flour (or finely ground oats)
- 1 tsp baking powder
- ¼ tsp salt
Optional Lemon Glaze
- ½ cup powdered sugar
- 1–2 tbsp lemon juice
Optional Toppings
- Fresh berries
- Mint leaves
- Powdered sugar dusting
👩🍳 Instructions
1. Prep
- Preheat oven to 170°C (340°F)
- Line or grease a 7–8 inch round pan
2. Mix Wet Ingredients
In a bowl, whisk until smooth:
- Greek yogurt
- Eggs
- Maple syrup or honey
- Lemon juice & zest
- Vanilla extract
👉 The mixture should look creamy and slightly pale.
3. Add Dry Ingredients
Add:
- Almond flour (or oat flour)
- Baking powder
- Salt
Gently mix until just combined.
⚠️ Don’t overmix—it keeps the cake light.
4. Bake
- Pour batter into prepared pan
- Smooth the top
- Bake 30–35 minutes
✅ Done when:
- Top is lightly golden
- Center is set
- Toothpick comes out clean
5. Cool (Important!)
- Let cool in pan for 10–15 minutes
- Transfer to rack and cool completely
👉 This step helps the cake firm up (it’s delicate when hot).
6. Add Toppings (Optional)
- Drizzle lemon glaze
- Dust powdered sugar
- Add berries for a fresh finish
💡 Pro Tips
- Use thick yogurt → runny yogurt = soggy cake
- Zest first, then juice the lemon
- Almond flour gives a soft, melt-in-mouth texture
- Oat flour makes it slightly denser but still moist
- Store in fridge for best texture the next day
🧊 Storage
- Fridge: up to 4 days (airtight container)
- Freezer: up to 2 months
- Serve chilled or slightly warmed
🔄 Easy Variations
- 🍊 Swap lemon for orange (juice + zest)
- 🫐 Add blueberries to batter
- 🥥 Add 1–2 tbsp coconut flakes
- 🍯 Use honey for deeper flavor
