This moist, bright, and naturally gluten-free lemon cake is soft, tender, and packed with fresh citrus flavor. Made with almond flour and Greek yogurt for a wholesome twist!
Ingredients
- 1½ 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 (175°C). Grease and line an 8-inch round cake pan or loaf pan with parchment paper.
- In a large bowl, whisk together:
- Greek yogurt
- eggs
- honey or maple syrup
- lemon zest
- lemon juice
- vanilla extract
- Add almond flour, baking powder, and salt. Stir until smooth and fully combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 28–35 minutes, or until the center is set and a toothpick inserted comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional Lemon Glaze
Ingredients
- ½ cup powdered sugar
- 1–2 tbsp lemon juice
Directions
Whisk together until smooth and drizzle over cooled cake.
Tips
- For extra lemon flavor, add additional zest.
- Store covered in the refrigerator for up to 5 days.
- Delicious topped with berries or whipped cream.
Prep Time: 10 minutes
Bake Time: 30 minutes
Serves: 8
