Lemon Yogurt Cake (No White Flour)
This naturally gluten-free Lemon Yogurt Cake is ultra-moist, tender, and bursting with bright citrus flavor. By swapping out traditional wheat flour for nutrient-rich almond flour and adding creamy Greek yogurt, you get a decadently soft texture without any heavy grains or refined white flour. Topped with a sweet glaze and sliced almonds, it makes a wonderful treat for breakfast, tea time, or dessert.
Ingredients
-
1 ½ cups blanched almond flour
-
½ cup plain Greek yogurt
-
1 cup granulated sugar (or sweetener of choice)
-
½ cup unsalted butter, softened (or neutral oil)
-
4 large eggs (separated into whites and yolks)
-
2 large lemons (zested and juiced, to yield about ¼ cup of juice)
-
1 ½ tsp vanilla extract
-
¼ tsp coarse salt
-
½ cup sliced almonds (for topping)
-
Optional: Confectioner’s sugar or a simple lemon glaze for finishing
Instructions
-
Preheat and Prep: Preheat your oven to 325°F (165°C). Grease or line a loaf pan or a 9-inch springform pan with parchment paper.
-
Cream the Base: In a large bowl or stand mixer, cream together the sugar, softened butter, salt, and vanilla extract until light and fluffy (about 5 minutes).
-
Add Yolks and Yogurt: Beat in the egg yolks one at a time, mixing well after each addition. Stir in the Greek yogurt, fresh lemon zest, and fresh lemon juice until smooth.
-
Mix in Almond Flour: Gently fold or mix the blanched almond flour into the wet mixture until completely incorporated.
-
Whip the Egg Whites: In a separate clean bowl, whip the egg whites until stiff peaks form. Gently fold the whipped whites into the almond batter to give the cake its light, airy structure.
-
Bake: Pour the batter into your prepared pan and smooth the top. Scatter the sliced almonds evenly across the surface. Bake for 45 to 50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
-
Cool and Serve: Allow the cake to cool in the pan for at least 30 minutes before transferring it to a wire rack. Dust with confectioner’s sugar or drizzle with a lemon glaze before slicing.
