Lemon Yogurt Cake (No White Flour)

This Lemon Yogurt Cake is light, moist, and full of bright citrus flavor — and it’s made without any white flour. I love how the almond flour gives it a soft, tender crumb with a slightly nutty flavor that pairs perfectly with the tangy lemon and creamy yogurt. It’s a wholesome treat that feels indulgent but still fits a balanced lifestyle.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly simple yet delivers so much flavor. The combination of almond flour and Greek yogurt keeps the cake moist for days, while the honey or maple syrup adds natural sweetness. It’s gluten-free, refined sugar-free, and can be enjoyed as a dessert, snack, or even breakfast. The lemon zest and juice bring freshness that makes every bite bright and refreshing. Plus, it comes together in one bowl, so cleanup is minimal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 cups almond flour

• 1/2 cup plain Greek yogurt

• 2 large eggs

• 1/3 cup honey or maple syrup

• Zest of 1 lemon

• Juice of 1 lemon

• 1 teaspoon vanilla extract

• 1 teaspoon baking powder

• 1/4 teaspoon salt

Directions

1. I start by preheating the oven to 350°F (175°C) and lightly greasing or lining a loaf pan or 8-inch round pan with parchment paper.

2. In a medium mixing bowl, I whisk together the eggs, Greek yogurt, honey (or maple syrup), lemon zest, lemon juice, and vanilla extract until smooth.

3. I add the almond flour, baking powder, and salt, then stir until the batter is just combined. I avoid overmixing so the texture stays tender.

4. I pour the batter into the prepared pan and spread it evenly with a spatula.

5. I bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

6. I let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes about 8 servings.

• Prep time: ~10 minutes

• Baking time: ~30–35 minutes

• Cooling time: ~15 minutes

• Total time: ~55 minutes

Variations

• I sometimes add 1–2 tablespoons of poppy seeds for a lemon-poppy twist.

• For a more indulgent version, I drizzle a simple glaze made from powdered sugar (or coconut sugar) and lemon juice once the cake cools.

• If I want extra protein, I mix in a scoop of vanilla protein powder and reduce the almond flour slightly.

• I’ve also tried using orange zest and juice instead of lemon for a fun variation.

• To make it dairy-free, I substitute coconut yogurt for Greek yogurt.

Storage/Reheating

I store this cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. It stays moist thanks to the almond flour and yogurt. To freeze, I wrap slices individually and store them in a freezer-safe bag for up to 2 months. I reheat by letting a slice thaw at room temperature or warming it gently in the microwave for about 10 seconds.

FAQs

Can I use coconut flour instead of almond flour?

No, I don’t recommend it. Coconut flour absorbs much more liquid, and the texture would turn out dry. If I only have coconut flour, I would need to adjust the entire recipe.

Can I make this cake dairy-free?

Yes, I substitute the Greek yogurt with coconut or almond milk yogurt. It still bakes up moist and flavorful.

How do I know when the cake is done?

I look for a golden top and test with a toothpick in the center—if it comes out clean or with just a few crumbs, it’s ready.

Can I reduce the honey or maple syrup?

Yes, but I wouldn’t go below 1/4 cup or the cake might lose its moisture and balance. If I prefer less sweetness, I pair it with fresh berries or unsweetened whipped cream.

What can I serve this with?

I love serving it with a dollop of Greek yogurt or a spoonful of berry compote. It’s also perfect with tea or coffee as a light afternoon treat.

Conclusion

This Lemon Yogurt Cake is one of my favorite simple, wholesome bakes. It’s gluten-free, easy to make, and filled with sunny lemon flavor that instantly brightens my day. Whether I’m making it for guests or just for myself, it’s a go-to recipe when I want something light, naturally sweet, and perfectly tender without any white flour. Once I tried it, it became a regular in my baking rotation.