Description
A moist, tender cake made without flour—using yogurt and almond flour for a delicate crumb and bright lemon flavor. Perfect for tea time or a light dessert.
🛒 Ingredients (Serves 8)
- 1 cup plain Greek yogurt
- 1 cup almond flour (finely ground)
- 3 large eggs
- ½ cup sugar (or honey/maple syrup)
- ¼ cup olive oil or melted butter
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- Pinch of salt
👩🍳 Instructions
1. Preheat Oven
- Preheat to 170°C (340°F)
- Grease and line an 8-inch (20 cm) cake pan
2. Mix Wet Ingredients
- In a bowl, whisk eggs and sugar until slightly fluffy
- Add yogurt, oil, lemon zest, lemon juice, and vanilla
3. Add Dry Ingredients
- Stir in almond flour, baking powder, and salt
- Mix until smooth (batter will be slightly thick)
4. Bake
- Pour into prepared pan
- Bake for 30–35 minutes until set and lightly golden
5. Cool
- Let cool completely before removing from pan
6. Optional Toppings
- Dust with powdered sugar
- Drizzle with lemon glaze (mix powdered sugar + lemon juice)
- Serve with fresh berries or whipped cream
🍽️ Serving Ideas
- Perfect with tea or coffee
- Serve chilled for a denser texture
- Pair with fruit compote for extra flavor
💡 Tips & Variations
- Use coconut sugar for a deeper flavor
- Add poppy seeds for a lemon-poppy twist
- Replace almond flour with oat flour (not grain-free)
- For extra moisture, brush with lemon syrup after baking
❓ FAQs
Is this cake gluten-free?
Yes, since it uses almond flour instead of wheat flour.
Can I make it dairy-free?
Use dairy-free yogurt alternatives.
Why is my cake dense?
That’s normal for flourless cakes—don’t overbake.
⚖️ Approx. Nutrition (Per Slice)
- Calories: ~180–220
- Protein: ~6g
- Carbs: ~14g
- Fat: ~11g