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Detailed shot of a slice of lemon yogurt cake with visible almond flour and a drizzle of honey.
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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 210
A light, moist, and tangy gluten-free cake made with almond flour and Greek yogurt, perfect for a healthy treat.

Ingredients

dry ingredients

  • 1.5 cups almond flour
  • 1 tsp baking powder
  • 0.25 tsp fine sea salt

wet ingredients

  • 0.5 cup plain Greek yogurt
  • 2 large eggs (room temperature)
  • 0.33 cup honey or maple syrup
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest (finely grated)

vanilla

  • 1 tsp 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

Use fresh lemon juice and zest for the best flavor.
Calories: 210kcal
Cost: $12
Course: Dessert
Cuisine: American
Keyword: Gluten-Free, lemon, Yogurt