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Moist Lemon Yogurt Cake (No White Flour) – Easy & Gluten-Free

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 slices
Calories 250
A light, moist, and gluten-free lemon yogurt cake that’s perfect for any occasion. Made with almond flour and fresh lemon, it’s both flavorful and healthy.

Ingredients

Dry ingredients

  • 1 1/2 cups almond flour
  • 1 tsp baking powder baking powder
  • 1/4 tsp fine sea salt sea salt

Wet ingredients

  • 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)

Additional flavoring

  • 1 tsp vanilla extract vanilla extract

Instructions 

  • Preheat oven to 350°F (175°C). Line or grease an 8×4‑inch loaf pan.
  • Whisk eggs, Greek yogurt, honey, lemon juice, lemon zest, and vanilla until combined.
  • Stir in almond flour, baking powder, and salt until a thick batter forms.
  • Pour batter into pan, smooth the top, and bake for 35–45 minutes until golden and a toothpick comes out clean.
  • Cool in pan for 10 minutes, then transfer to a wire rack and cool for at least 20 minutes before slicing.

Notes

Using fresh lemon juice and zest enhances the flavor. Store leftovers in an airtight container in the fridge.
Calories: 250kcal
Cost: $12
Course: Dessert
Cuisine: American
Keyword: gluten free, lemon, Yogurt