If you love bright, citrusy desserts but want a healthier twist, this Lemon Yogurt Cake is your answer! Made with no white flour, it’s naturally fluffy, moist, and packed with tangy lemon flavor—plus, it’s easy to make in one bowl. Perfect for breakfast, brunch, or a light dessert!
Why You’ll Love This Cake
✅ No white flour – Uses almond or oat flour instead.
✅ Extra moist & tender – Thanks to Greek yogurt.
✅ Bursting with lemon flavor – Zest + juice in every bite.
✅ Naturally sweetened (optional) – No refined sugar needed.
✅ Gluten-free & protein-rich – A healthier treat!
Ingredients You’ll Need
Dry Ingredients:
2 cups almond flour (or oat flour for nut-free)
½ cup coconut flour (helps with texture)
1 ½ tsp baking powder
¼ tsp salt
Wet Ingredients:
3 large eggs, room temp
½ cup plain Greek yogurt (or dairy-free yogurt)
⅓ cup honey or maple syrup (or ½ cup sugar for sweeter)
¼ cup melted coconut oil or butter
¼ cup fresh lemon juice (about 2 lemons)
1 tbsp lemon zest
1 tsp vanilla extract
Optional Glaze:
½ cup powdered sugar (or powdered erythritol for sugar-free)
1-2 tbsp lemon juice
Step-by-Step Instructions
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