Moist Lemon Yogurt Cake
This gluten-free Moist Lemon Yogurt Cake is light, airy, and bursting with fresh lemon flavor, making it perfect for any occasion.
Ingredients
For the cake
- 2 cups almond flour You can substitute with other gluten-free flours.
- 1 cup plain yogurt Use room temperature for better blending.
- 3 large eggs Bring to room temperature before using.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup honey or maple syrup Measure with a greased cup for easy pouring.
- 1/4 cup vegetable oil or melted coconut oil
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, combine the almond flour, baking soda, baking powder, and salt. Mix well and set aside.
- In another bowl, whisk together the yogurt, eggs, honey or maple syrup, vegetable oil, lemon zest, lemon juice, and vanilla extract until smooth.
Baking
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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Notes
Dust the cooled cake with powdered sugar before serving. Pair with fresh berries and optionally serve with whipped cream or dairy-free ice cream. For variations, try adding poppy seeds, other citrus zest, or nuts.