Lemon Yogurt Cake (No White Flour)
Ingredients:
- 1 cup plain yogurt (Greek or regular)
- 2 large eggs
- ⅓ cup honey or maple syrup
- ¼ cup olive oil or melted butter
- Zest of 1–2 lemons
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- 1½ cups almond flour (or oat flour for a lighter texture)
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
Instructions:
1. Prep
Preheat oven to 175°C (350°F). Grease or line a small cake pan (8-inch works well).
2. Mix wet ingredients
In a bowl, whisk together yogurt, eggs, honey, oil, lemon zest, lemon juice, and vanilla.
3. Add dry ingredients
Stir in almond flour, baking powder, baking soda, and salt until smooth.
4. Bake
Pour batter into the pan and bake for 30–40 minutes, until the top is golden and a toothpick comes out clean.
5. Cool
Let it cool in the pan for 10–15 minutes, then transfer to a rack.
🍋 Optional Lemon Glaze:
- ½ cup powdered sugar (or powdered coconut sugar)
- 1–2 tbsp lemon juice
Mix and drizzle over the cooled cake.
Tips:
- Almond flour makes it moist and slightly dense; oat flour gives a more “cakey” texture.
- Add blueberries or poppy seeds for variation.
- Store in the fridge—it actually tastes better the next day.
