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
🍋 Extra lemony? Add more zest or a splash of lemon extract.
🌾 Flour swap: Use 100% oat flour (but add 1 extra egg).
🔥 Even baking: Tent with foil if the top browns too fast.
💡 Make ahead: Tastes even better the next day!
Serving Ideas
☕ With tea – A classic pairing.
🍓 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).
 – Moist, Zesty & Gluten-Free! 🍋✨){kind=link}