Name: Lemon Yogurt Cake (No White Flour)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup almond flour; 1 cup coconut flour; 1 ½ teaspoons baking powder; ¼ teaspoon salt; 3 large eggs; ½ cup plain yogurt; ¼ cup honey or maple syrup; 2 teaspoons lemon zest; ¼ cup fresh lemon juice; ½ teaspoon vanilla extract; ¼ cup olive oil or melted coconut oil (or a combination)

Lemon Yogurt Cake is the perfect combination of tangy, fresh lemon flavor and the richness of yogurt, all while being gluten-free! The absence of white flour in this recipe makes it a fantastic option for those avoiding traditional flours, but it still delivers a moist, tender texture. With every bite, you'll enjoy the zesty lemon that perfectly complements the slight tartness of the yogurt, making this cake a refreshing treat that’s light yet satisfying.

Why You’ll Love This Recipe

I love this Lemon Yogurt Cake because it's not only light and refreshing, but it's also so easy to make. The tangy lemon flavor makes it feel like a burst of sunshine in every bite. Plus, the yogurt adds a rich texture while keeping the cake moist. The best part? It’s free from white flour, making it a great choice for anyone looking for a gluten-free treat. I’ve also found that this cake has a great balance of sweetness and tartness, making it perfect for any occasion.

Ingredients

1 cup almond flour
1 cup coconut flour
1 ½ teaspoons baking powder
¼ teaspoon salt
3 large eggs
½ cup plain yogurt
¼ cup honey or maple syrup
2 teaspoons lemon zest
¼ cup fresh lemon juice
½ teaspoon vanilla extract
¼ cup olive oil or melted coconut oil (or a combination)

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

Directions

Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
In a large bowl, combine the almond flour, coconut flour, baking powder, and salt.
In another bowl, whisk together the eggs, yogurt, honey or maple syrup, lemon zest, lemon juice, vanilla extract, and oil until smooth.
Slowly add the wet ingredients to the dry ingredients and stir until fully combined.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

This recipe makes about 8-10 servings. The preparation time is around 10-15 minutes, and the bake time takes about 30-40 minutes.

Variations

If you're in the mood for something a little different, I like to experiment with adding a handful of poppy seeds or a little bit of chopped fresh herbs like thyme or rosemary for a unique twist. Another option is to add a glaze by mixing powdered sugar with a little lemon juice to drizzle over the cooled cake for extra sweetness. If you don’t have almond or coconut flour, you can also try using other gluten-free flours like rice flour or oat flour, but be aware the texture may vary slightly.

Storage/Reheating

I store any leftover Lemon Yogurt Cake in an airtight container at room temperature for up to 3 days. If I want to keep it fresh longer, I’ll place it in the refrigerator for up to a week. To reheat, I just pop a slice in the microwave for about 10-15 seconds, or I can enjoy it cold, which I find is also delightful!

FAQs

1. Can I use other flours instead of almond and coconut flour?

Yes! I’ve tried using rice flour or oat flour as a substitute, and it works well. Keep in mind that the texture may change slightly, but the flavor will still be delicious.

2. Is this Lemon Yogurt Cake gluten-free?

Absolutely! This recipe is made without any white flour and uses only almond and coconut flour, making it gluten-free.

3. Can I make this cake ahead of time?

I often make this cake a day ahead of time. The flavors actually deepen overnight, and the cake stays moist. Just store it in an airtight container at room temperature or in the fridge.

4. Can I add berries to the cake?

Yes, adding berries like blueberries or raspberries would be a wonderful addition to this Lemon Yogurt Cake. I like to gently fold them into the batter before baking.

5. Can I use Greek yogurt instead of plain yogurt?

Definitely! Greek yogurt can be used in place of plain yogurt. It will give the cake a slightly richer texture and a bit more tang, which I personally enjoy.

Conclusion

This Lemon Yogurt Cake is a delightful treat that’s both refreshing and satisfying. I love that it’s made without white flour, making it suitable for those following a gluten-free diet. It’s the perfect balance of sweet and tart, and the yogurt ensures it stays incredibly moist. Whether you’re baking it for a special occasion or just for a weekday snack, this cake is sure to become a favorite in my recipe collection.