Description
A moist, zesty cake made with almond flour, Greek yogurt, and fresh lemon—naturally gluten-free and perfect for brunch or dessert.
Ingredients
½ cup fresh lemon juice
1 tbsp lemon zest
¼ cup honey or maple syrup
2 large eggs
1 cup plain Greek yogurt
1 tsp vanilla extract
1½ cups almond flour
1 tsp baking powder
Pinch of salt
Instructions
Preheat oven to 350°F (175°C). Line or grease an 8-inch round cake pan.
In a large bowl, whisk lemon juice, zest, honey, eggs, Greek yogurt, and vanilla until smooth.
In another bowl, mix almond flour, baking powder, and salt. Fold into the wet mixture until just combined.
Pour into prepared pan, smooth the top, and bake 30–35 minutes, or until a toothpick comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack.
Optionally dust with powdered sugar or top with berries before serving.
Notes
Add blueberries or raspberries for variety.
A simple lemon glaze enhances the citrus flavor.
Keeps well in the fridge; serve chilled or at room temperature.
Can be made dairy-free with plant-based yogurt.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert, Brunch
- Method: Baked
- Cuisine: Mediterranean-Inspired
