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Lemon Yogurt Cake (No White Flour)

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This Lemon Yogurt Cake is a light, moist, and naturally sweetened treat made with almond flour instead of white flour. It’s full of bright lemon flavor and creamy yogurt richness, creating a wholesome, gluten-free dessert or snack that feels indulgent yet nourishing.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan or 8-inch round pan with parchment paper.
  2. In a medium mixing bowl, whisk together eggs, Greek yogurt, honey (or maple syrup), lemon zest, lemon juice, and vanilla extract until smooth.
  3. Add almond flour, baking powder, and salt. Stir until just combined, avoiding overmixing.
  4. Pour the batter into the prepared pan and spread evenly with a spatula.
  5. Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
  6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Add 1–2 tablespoons of poppy seeds for a lemon-poppy variation.
  • Drizzle a simple lemon glaze once cooled for extra indulgence.
  • Use coconut yogurt for a dairy-free version.
  • Mix in a scoop of vanilla protein powder for a protein boost (reduce almond flour slightly).
  • Store at room temperature for 2 days or refrigerate up to 5 days; freeze slices up to 2 months.

Nutrition

Find it online: https://allcookedup.com/lemon-yogurt-cake-no-white-flour/