Description
A moist, zesty, and naturally gluten-free cake made with almond flour, Greek yogurt, fresh lemons, and sweetened naturally with honey or maple syrup. This cake is light, fluffy, protein-packed, and bursting with citrusy flavor — perfect for any occasion, from brunch to dessert.
Ingredients
Essential Ingredients:
1½ cups blanched almond flour
1 cup full-fat Greek yogurt (or coconut yogurt for dairy-free)
3 large eggs, room temperature
½ cup honey or pure maple syrup
Zest and juice of 2 lemons
1 tsp vanilla extract
1 tsp baking powder
Pinch of salt
Optional Add-Ins & Toppings:
Lemon glaze (½ cup powdered sugar + 1–2 tbsp lemon juice)
Fresh berries (blueberries, raspberries, strawberries)
Whipped cream or coconut cream
Toasted almond slices
A dusting of powdered sugar
Instructions
Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
Mix wet ingredients: In a large bowl, whisk together Greek yogurt, eggs, honey (or maple syrup), lemon zest and juice, and vanilla extract until smooth.
Combine dry ingredients: In another bowl, stir together almond flour, baking powder, and a pinch of salt.
Fold together: Gently fold dry mixture into wet ingredients until just combined — do not overmix.
Bake: Pour batter into prepared pan. Bake for 30–35 minutes or until a toothpick comes out clean. If the top browns too quickly, cover with foil.
Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Decorate (optional): Once cooled, drizzle with lemon glaze or top with berries, powdered sugar, or whipped cream.
Notes
Substitutions: Coconut yogurt can be used for dairy-free. Cashew flour or sunflower seed flour may be used in place of almond flour (texture may vary).
Storage: Store in fridge for up to 4 days, or freeze slices for 1 month.
Serving Tip: Even better the next day after the flavors have set.
Don’t skip the lemon zest — it brings out the citrus aroma and taste!
For extra flair, add poppy seeds, lavender, or fold in blueberries.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (⅛ cake)
- Calories: 180
- Sugar: 13g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg
Keywords: lemon greek yogurt cake, flourless lemon cake, gluten-free lemon cake, almond flour cake, healthy lemon dessert