Lemon Yogurt Cake (No White Flour)
This Lemon Yogurt Cake is tender, moist, and full of bright citrus flavor — and it’s made completely without white flour. Almond flour gives the cake a delicate crumb and a naturally nutty richness, while Greek yogurt keeps it soft and luscious without adding heavy butter or oil. Lightly sweetened with honey or maple syrup, it feels wholesome yet still indulgent enough for dessert. It’s just as lovely served with afternoon tea as it is enjoyed at breakfast with fresh fruit.
Ingredients
1½ cups almond flour
½ cup plain Greek yogurt
2 large eggs
⅓ cup honey or maple syrup
Zest of 1 lemon
2–3 tablespoons fresh lemon juice
1 teaspoon baking powder
Pinch of salt
½ teaspoon vanilla extract (optional)
Olive oil or butter, for greasing the pan
Instructions
Preheat your oven to 175°C / 350°F. Lightly grease a small loaf pan or 8-inch round cake pan, then line the base with parchment paper. This step helps the soft almond-based cake release easily after baking.
Combine the dry ingredients. In a medium bowl, whisk together the almond flour, baking powder, and salt. Almond flour is naturally dense, so whisking helps break up lumps and keeps the batter airy.
Mix the wet ingredients. In a separate large bowl, whisk the Greek yogurt, eggs, honey or maple syrup, lemon zest, lemon juice, and vanilla extract until smooth and evenly blended.
Bring the batter together. Gently stir the dry mixture into the wet mixture until just combined. Avoid over-mixing; you want a smooth batter without knocking out too much air.
Bake the cake. Pour the batter into the prepared pan and smooth the top. Bake for 28–35 minutes, or until the cake turns golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool before slicing. Let the cake rest in the pan for about 10 minutes, then carefully remove it and transfer to a cooling rack to cool completely. This helps the crumb set so it slices neatly.
Serving & Storage
The cake is delicious on its own, but you can dress it up with a light dusting of powdered sugar, a drizzle of extra honey, or a dollop of yogurt. Fresh berries — especially raspberries or blueberries — pair beautifully with the bright lemon flavor.
Leftovers keep well covered at room temperature for one day or in the refrigerator for up to four days. The texture stays wonderfully moist thanks to the yogurt and almond flour, and the lemon flavor deepens slightly over time.
Why You’ll Love It
This cake is perfect for anyone looking to avoid refined flour while still enjoying something sweet and satisfying. Almond flour adds healthy fats and a naturally tender texture, while Greek yogurt makes the cake soft without needing extra oil. The result is a simple, homey bake that feels both nourishing and comforting — a sunny, lemony treat you’ll want to make again and again. Enjoy!