Lemon Yogurt Cake (No White Flour) – Light, Moist & Naturally Sweetened
If you’re looking for a wholesome, gluten-free dessert that’s light, zesty, and perfectly moist, this Lemon Yogurt Cake is the answer. Made with almond flour instead of white flour, and naturally sweetened with honey or maple syrup, this simple yet flavorful cake is ideal for spring, summer, or any time you crave a refreshing treat without processed ingredients.
Whether you’re serving it as a mid-morning snack, a healthy dessert, or a light breakfast cake with tea or coffee, this lemon yogurt cake brings a bright citrus flavor and tender crumb that everyone will love.
Ingredients
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1 ½ cups almond flour (packed and leveled) – gives the cake a soft, nutty texture and is naturally gluten-free.
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½ cup plain Greek yogurt – adds moisture and richness without extra fat.
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2 large eggs – for structure and a fluffy rise.
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⅓ cup honey or maple syrup – your choice of natural sweetener for a subtle sweetness.
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Zest of 1 lemon – adds aromatic lemon flavor.
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Juice of 1 lemon – for that bright, tangy burst.
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1 teaspoon vanilla extract – enhances the overall flavor.
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1 teaspoon baking powder – to give the cake a light rise.
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¼ teaspoon salt – balances and enhances the flavors.
Instructions
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Preheat the oven to 350°F (175°C). Lightly grease a 9-inch round or 8×8-inch square cake pan with cooking spray or a thin layer of oil. You can also line it with parchment paper for easy removal.
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Mix dry ingredients: In a medium bowl, whisk together the almond flour, baking powder, and salt. Set aside.
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Whisk wet ingredients: In a large bowl, combine the Greek yogurt, eggs, honey (or maple syrup), lemon zest, lemon juice, and vanilla extract. Whisk until smooth and well-blended.
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Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or whisk until just combined. Avoid overmixing, as almond flour can become dense if overworked.
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Pour and smooth: Transfer the batter to the prepared cake pan and spread it evenly with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
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Bake for 25–30 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean. Every oven is different, so begin checking at the 25-minute mark.
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Cool completely: Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool fully. This helps it set and prevents breakage when slicing.
Optional Toppings (for extra indulgence)
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Dust lightly with powdered sugar for a classic finish.
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Add a dollop of whipped Greek yogurt mixed with a bit of honey.
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Drizzle with a simple lemon glaze: mix ½ cup powdered sugar with 1–2 tbsp lemon juice.
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Top with fresh berries like blueberries or raspberries for color and flavor.
Why You’ll Love This Cake
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Naturally gluten-free – made with almond flour, not processed white flour.
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Refined sugar-free – sweetened naturally with honey or maple syrup.
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Bright and flavorful – lemon zest and juice add a burst of freshness.
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Moist and tender – thanks to protein-rich yogurt and eggs.
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Easy to make – one bowl for wet, one for dry, and it’s in the oven in 10 minutes.
Storage Tips
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Store leftovers in an airtight container at room temperature for up to 2 days.
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For longer storage, refrigerate for up to 5 days.
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It also freezes well: wrap individual slices tightly and freeze for up to 2 months.
This Lemon Yogurt Cake is a beautiful reminder that baking can be healthy, delicious, and simple all at once. Serve it with tea, pack it in lunchboxes, or enjoy it as a naturally sweet dessert with zero guilt.
