Lemon Yogurt Cake (No White Flour)

Why I’ll Love This Recipe

I love how the yogurt makes the crumb unbelievably tender while whole-wheat pastry flour (or spelt) adds nutty depth. The quick stir-together batter means I’m only minutes away from a citrus-packed snack that feels wholesome enough for breakfast yet tasty enough for dessert.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Whole-wheat pastry flour (or white-whole-wheat or spelt flour)

• Baking powder

• Baking soda

• Fine sea salt

• Large eggs, room temperature

• Plain Greek yogurt (or regular), room temperature

• Fresh lemon zest

• Fresh lemon juice

• Honey or pure maple syrup

• Light olive oil (or melted coconut oil)

• Vanilla extract

directions

1. I preheat the oven to 350 °F / 175 °C and line an 8 × 4-inch loaf pan with parchment.

2. In one bowl I whisk whole-wheat pastry flour, baking powder, baking soda, and salt.

3. In another bowl I beat eggs, yogurt, lemon zest, lemon juice, honey, olive oil, and vanilla until smooth.

4. I stir the dry mixture into the wet just until no flour pockets remain—over-mixing makes whole-grain cake tough.

5. I scrape the batter into the pan, smooth the top, and bake 43–48 minutes, until a tester comes out with a few moist crumbs.

6. I cool the loaf 10 minutes in the pan, then lift it out and cool completely before slicing.

Servings and timing

• Makes 10 slices

• Prep: ~10 min

• Bake: 45 min

• Cool: 1 hr

• Total: ~1 hr 55 min

Variations

• I swap orange zest and juice for a sunny orange version.

• I stir in ½ cup blueberries for a lemon-berry twist.

• For extra crunch, I sprinkle 2 Tbsp sliced almonds on top before baking.

storage/reheating

I store slices wrapped at room temp for 2 days or refrigerate up to 5. To warm, I toast lightly or microwave 10 seconds—yogurt keeps it moist even when chilled.

FAQs

How can I make this loaf gluten-free?

I use a 1:1 gluten-free baking blend that contains xanthan gum; texture stays pleasantly tender.

Can I replace the honey with coconut sugar?

Yes—I swap equal weight coconut sugar, but whisk until it dissolves; the crumb turns slightly darker.

Will fat-free yogurt work?

It does, though a small amount of olive oil is still essential for softness. I prefer 2 % or whole-milk yogurt for best flavor.

Why use whole-wheat pastry flour instead of regular whole-wheat?

Pastry flour is milled from softer wheat, yielding a finer, lighter crumb while keeping all the whole-grain nutrients.

How do I keep the loaf from over-browning?

If the top darkens too quickly, I tent it loosely with foil for the last 10 minutes of baking.

Conclusion

This Lemon Yogurt Cake proves that bright, bakery-style flavor doesn’t need white flour. With simple ingredients, a single bowl, and a burst of citrus, I get a wholesome loaf that’s perfect for morning coffee, afternoon tea, or an easy sweet finish to dinner.