Lemon Yogurt Cake (No White Flour) – Moist, Zesty & Gluten-Free! πŸ‹✨


 

1. Prep & Mix Dry Ingredients

  • Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.

  • In a bowl, whisk almond flour, coconut flour, baking powder, and salt.

2. Combine Wet Ingredients

  • In another bowl, beat eggs, yogurt, honey, coconut oil, lemon juice, zest, and vanilla.

3. Mix & Bake

  • Gently fold wet ingredients into dry until just combined (don’t overmix).

  • Pour into the pan and bake 40-50 mins (until a toothpick comes out clean).

4. Cool & Glaze

  • Let cool 10 mins in the pan, then transfer to a rack.

  • Mix powdered sugar + lemon juice and drizzle over the cooled cake.


Pro Tips for the Best Cake

πŸ‹ Extra lemony? Add more zest or a splash of lemon extract.
🌾 Flour swap: Use 100% oat flour (but add 1 extra egg).
πŸ”₯ Even baking: Tent with foil if the top browns too fast.
πŸ’‘ Make ahead: Tastes even better the next day!


Serving Ideas

☕ With tea – A classic pairing.
πŸ“ Berry style – Top with fresh raspberries or blueberries.
🍦 Dessert mode – Serve with whipped coconut cream.


Storage Tips

❄️ Fridge: Keeps for 5 days (wrap tightly).
⏳ Freeze: Slice and freeze for 3 months (thaw at room temp).

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