Description
This Lemon Yogurt Cake is a light, tangy, and moist dessert made without white flour, using almond and coconut flour instead, making it a perfect gluten-free treat with a refreshing lemon flavor and rich yogurt texture.
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)
Instructions
- 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.
Notes
- Use Greek yogurt for a richer texture and tangier flavor.
- Add berries like blueberries or raspberries for variety.
- A lemon glaze made from powdered sugar and lemon juice enhances the flavor.
- Store leftovers in an airtight container at room temperature or refrigerate to keep longer.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 8g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 55mg
