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
1. Preheat Oven
Preheat to 350°F (175°C).
Line a loaf pan or small round cake tin with parchment paper.
2. Mix Wet Ingredients
In a bowl, whisk together:
- Greek yogurt
- eggs
- honey/maple syrup
- lemon zest
- lemon juice
- vanilla
Whisk until smooth.
3. Add Dry Ingredients
Stir in:
- almond flour
- baking powder
- salt
Mix until a smooth batter forms (it will be slightly thick).
4. Bake
Pour the batter into your prepared pan.
Bake for 28–35 minutes, or until:
- the top is golden
- the center is set
- a toothpick comes out clean
5. Cool & Serve
Let the cake cool 15 minutes before slicing.
Optional glaze:
Mix 2 tbsp Greek yogurt + 1 tsp honey + a little lemon zest and spread on top.
Tips
- For extra lemon flavor, add an additional ½ tsp lemon zest.
- For a lighter texture, add 1 extra tablespoon of yogurt.
- Store in the fridge for up to 5 days — it gets even better the next day!
