Moist Lemon Yogurt Cake Gluten-Free

why make this recipe

Moist Lemon Yogurt Cake is a delightful treat that is both easy to make and gluten-free. It is perfect for anyone looking to enjoy a light and refreshing dessert that doesn’t contain white flour. The combination of fresh lemon juice and zest brings brightness to the cake while the almond flour provides a delicious, nutty flavor. Plus, using Greek yogurt ensures the cake stays moist and adds a protein boost, making it a satisfying choice for any occasion.

how to make Moist Lemon Yogurt Cake

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup plain Greek yogurt
• 2 large eggs (room temperature)
• 1/3 cup honey or maple syrup
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest (finely grated)
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 1 tsp vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C). Line an 8×4‑inch loaf pan with parchment paper, allowing some overhang for easy lifting later, or grease it well.
2. In a large bowl, whisk together the eggs, Greek yogurt, honey or maple syrup, lemon juice, lemon zest, and vanilla extract until everything is fully combined and slightly frothy.
3. Add the almond flour, baking powder, and salt to the bowl. Stir until a smooth, thick batter forms. It will be thicker than your regular cake batter.
4. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 35 to 45 minutes, or until the cake is golden and a toothpick inserted into the center comes out mostly clean (with no wet batter).
5. Let the cake cool in the pan for about 10 minutes. Then, carefully lift it out using the parchment overhang and transfer it to a wire rack. Allow it to cool for at least 20 minutes before slicing for cleaner cuts.

how to serve Moist Lemon Yogurt Cake

Serve your Moist Lemon Yogurt Cake plain, or for an extra touch, you can drizzle it with a simple lemon glaze. To make a glaze, mix powdered sugar with some lemon juice until you reach your desired consistency. This cake also pairs wonderfully with fresh berries or a dollop of whipped cream.

how to store Moist Lemon Yogurt Cake

Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it fresh for a longer time, you can refrigerate it for up to a week. For even longer storage, consider freezing individual slices. Wrap them tightly in plastic wrap and place them in a freezer-safe bag for up to three months.

tips to make Moist Lemon Yogurt Cake

• Ensure your eggs are at room temperature for better mixing.
• Gently fold in the almond flour to avoid overmixing, which can make the cake dense.
• If you like a more intense lemon flavor, you can add a bit more lemon zest.

variation

You can customize this cake by adding poppy seeds for a lemon-poppy seed variation. Additionally, consider mixing in some blueberries or raspberries for a fruity twist.

FAQs

Q: Can I substitute almond flour with another flour?
A: Yes, you can use another gluten-free flour blend, but the texture may change slightly.

Q: Is it necessary to use Greek yogurt?
A: While Greek yogurt helps keep the cake moist, you can substitute it with regular yogurt if needed.

Q: Can I make this cake vegan?
A: For a vegan version, you can try using flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg) and a plant-based yogurt.

Moist Lemon Yogurt Cake

A delightful gluten-free cake made with fresh lemon juice and almond flour, ensuring a moist texture and delightful flavor.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 cups almond flour
• 0.5 cups plain Greek yogurt Ensure it's plain without added sugars.
• 2 large eggs (room temperature) Use room temperature eggs for better mixing.
• 1/3 cup honey or maple syrup
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest (finely grated) Add more for a more intense lemon flavor.
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 1 tsp vanilla extract

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Line an 8×4‑inch loaf pan with parchment paper or grease it well.
2. In a large bowl, whisk together the eggs, Greek yogurt, honey or maple syrup, lemon juice, lemon zest, and vanilla extract until fully combined.

Baking

1. Add the almond flour, baking powder, and salt to the mixture. Stir until a smooth, thick batter forms.
2. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
3. Bake for 35 to 45 minutes, or until the cake is golden and a toothpick inserted comes out mostly clean.
4. Let the cake cool in the pan for about 10 minutes before transferring to a wire rack. Allow it to cool for at least 20 minutes before slicing.

Notes

Serve plain or drizzle with a lemon glaze made from powdered sugar and lemon juice. This cake is wonderful with fresh berries or whipped cream. Store leftovers in an airtight container for up to three days at room temperature, or refrigerate for up to a week. Freeze individual slices for longer storage.