Lemon Yogurt Cake

Lemon Yogurt Cake (Gluten-Free, Naturally Sweetened)

If you’re looking for a wholesome, gluten-free dessert that’s light, zesty, and perfectly moist, this Lemon Yogurt Cake is the one. Made with almond flour instead of white flour and naturally sweetened with honey or maple syrup, it’s a simple yet flavorful cake that feels fresh, nourishing, and utterly satisfying.

Whether you serve it as a mid-morning snack, a healthy dessert, or a light breakfast cake with tea or coffee, this lemony treat delivers a bright citrus flavor and a soft, melt-in-your-mouth texture that everyone will love.

Ingredients

• 1½ cups almond flour (packed and leveled) — gives the cake a soft, nutty texture and keeps it naturally gluten-free

• ½ cup plain Greek yogurt — adds richness and moisture without excess fat

• 2 large eggs — for structure and a fluffy rise

• ⅓ cup honey or maple syrup — your choice of natural sweetener for gentle sweetness

• Zest of 1 lemon — adds a fresh, aromatic lift

• Juice of 1 lemon — brings bright, tangy flavor

• 1 teaspoon vanilla extract — enhances the overall flavor

• 1 teaspoon baking powder — helps the cake rise lightly

• ¼ teaspoon salt — balances and deepens the flavors

Instructions

1. Preheat the oven
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round or 8×8-inch square cake pan with cooking spray or oil. Line with parchment paper for easy removal if desired.

2. Mix the dry ingredients
In a medium bowl, whisk together almond flour, baking powder, and salt. Set aside.

3. Whisk the wet ingredients
In a large bowl, combine Greek yogurt, eggs, honey (or maple syrup), lemon zest, lemon juice, and vanilla extract. Whisk until smooth and well blended.

4. Combine wet and dry
Add the dry ingredients to the wet mixture and gently stir with a spatula or whisk until just combined. Avoid overmixing — almond flour can become dense if overworked.

5. Pour and bake
Pour the batter into the prepared pan and smooth the top evenly. Tap the pan lightly on the counter to release air bubbles.

Bake for 25–30 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean. (Check at 25 minutes, as ovens vary.)

6. Cool completely
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. This helps it set and prevents it from crumbling.

Optional Toppings

• A light dusting of powdered sugar

• A dollop of whipped Greek yogurt sweetened with honey

• A simple lemon glaze (½ cup powdered sugar + 1–2 tbsp lemon juice)

• Fresh berries like blueberries, raspberries, or strawberries

Why You’ll Love It

• Naturally gluten-free — made entirely with almond flour

• Refined sugar-free — sweetened only with honey or maple syrup

• Bright and citrusy — bursting with lemon zest and juice

• Moist and tender — thanks to Greek yogurt and eggs

• Quick and easy — ready for the oven in just 10 minutes

Storage Tips

• At room temperature: Store in an airtight container for up to 2 days.

• In the fridge: Keeps well for up to 5 days.

• To freeze: Wrap slices tightly and freeze for up to 2 months. Thaw before serving.

 Final Thoughts

This Lemon Yogurt Cake proves that baking can be both healthy and indulgent. Light, moist, and naturally sweet, it’s perfect any time of day — serve it with tea, pack it in a lunchbox, or enjoy a guilt-free slice of sunshine whenever you need a little brightness.