Lemon Yogurt Cake Recipe

This Lemon Yogurt Cake is a light, moist, and zesty dessert perfect for any occasion—or just because! Made with wholesome ingredients like Greek yogurt, almond flour, and honey (or maple syrup), it’s a healthier twist on traditional cakes while still delivering big on flavor. The fresh lemon zest and juice add a bright citrusy kick that pairs beautifully with the nutty undertones of almond flour. Top it off with your favorite garnishes for an extra touch of indulgence!

Ingredients

• ¾ cup (180g) Greek yogurt
• 3 large eggs
• ½ cup (120ml) honey or maple syrup
• 1 tsp vanilla extract
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1 ½ cups (150g) almond flour
• 1 tsp baking powder
• ¼ tsp salt

Optional Toppings

• Thin lemon slices or extra zest
• Light lemon glaze (powdered sugar + lemon juice)
• Dollop of Greek yogurt or coconut cream

Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C) .
2. Line an 8-inch (20cm) round cake pan with parchment paper and lightly grease it to prevent sticking.

Step 2: Mix Wet Ingredients

1. In a large mixing bowl, whisk together the Greek yogurt , eggs , honey (or maple syrup) , vanilla extract , lemon zest , and lemon juice until smooth and well combined.

Step 3: Add Dry Ingredients

1. To the wet mixture, add the almond flour , baking powder , and salt .
2. Mix gently until just combined—avoid overmixing, as this can make the cake dense.

Step 4: Pour and Smooth the Batter

1. Pour the batter into the prepared cake pan.
2. Use a spatula to smooth the top for even baking.

Step 5: Bake

1. Bake in the preheated oven for 30–35 minutes , or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Step 6: Cool and Decorate

1. Let the cake cool in the pan for 10 minutes , then carefully transfer it to a wire rack to cool completely.
2. Once cooled, add your favorite toppings: drizzle with a light lemon glaze, garnish with thin lemon slices or extra zest, or serve with a dollop of Greek yogurt or coconut cream.

Tips for Success

• Gluten-Free Guarantee: This recipe is naturally gluten-free thanks to the almond flour, making it perfect for those with dietary restrictions.
• Sweetness Adjustment: If you prefer a sweeter cake, increase the honey or maple syrup by 1–2 tablespoons. For a tangier flavor, add an extra teaspoon of lemon juice.
• Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days .
• Freezing: Wrap individual slices tightly in plastic wrap and freeze for up to 3 months . Thaw at room temperature before serving.

Why You’ll Love This Recipe

This Lemon Yogurt Cake is a delightful balance of sweet and tangy flavors, with a soft, melt-in-your-mouth texture. The Greek yogurt keeps the cake incredibly moist, while the almond flour adds a rich, nutty depth. Whether you’re looking for a quick snack, a healthy dessert, or a show-stopping treat, this cake delivers. Plus, its versatility allows you to customize it with your favorite toppings—making it as simple or as fancy as you’d like. Dive into this zesty, wholesome creation and enjoy every bite!