Lemon Yogurt Almond Flour Cake (No White Flour)

Moist, tender, naturally sweetened, and deliciously lemony.

Ingredients

1 1/2 cups almond flour

1/2 cup plain Greek yogurt

2 large eggs

1/3 cup honey or maple syrup

1–2 lemons (zest of 1 lemon + 2–3 tbsp lemon juice)

1 tsp baking powder

1/4 tsp baking soda (optional but helps rise)

1/4 tsp salt

2 tbsp olive oil or melted butter (optional for extra moisture)

1 tsp vanilla extract (optional)

Instructions

1. Prep

Preheat oven to 350°F (175°C).

Line a 8×4-inch loaf pan or small round cake pan with parchment paper.

2. Mix the wet ingredients

In a medium bowl, whisk together:

Eggs

Greek yogurt

Honey or maple syrup

Lemon zest

Lemon juice

Olive oil/butter (if using)

Vanilla extract

Whisk until smooth.

3. Mix the dry ingredients

In another bowl, combine:

Almond flour

Baking powder

Baking soda

Salt

Stir well to break up any lumps.

4. Combine

Pour the dry mixture into the wet mixture and stir until fully combined.
The batter will be slightly thick—this is normal for almond flour cakes.

5. Bake

Pour into your prepared pan.

Bake 32–40 minutes, or until the top is golden and a toothpick comes out clean.