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Moist lemon yogurt cake topped with lemon zest and fresh fruit

Moist Lemon Yogurt Cake

A quick and easy lemon yogurt cake that combines the rich creaminess of yogurt with bright lemon zest, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups almond flour
  • 0.5 cups plain Greek yogurt Substitute with regular yogurt for a different texture.
  • 2 large eggs (room temperature) Room temperature eggs create a fluffier cake.
  • 1/3 cups honey or maple syrup Add more for extra sweetness if desired.
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest (finely grated) Don’t skimp on the zest for fresh zing.
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1 tsp vanilla extract

Method
 

Baking the Cake
  1. Preheat your oven to 350°F (175°C) and line an 8×4 inch loaf pan with parchment or grease it well.
  2. In a bowl, whisk together the eggs, Greek yogurt, honey (or maple syrup), lemon juice, lemon zest, and vanilla until fully combined.
  3. Stir in the almond flour, baking powder, and salt until a smooth batter forms.
  4. Spread the batter in the prepared pan and smooth the top.
  5. Bake for 35-45 minutes until golden and a toothpick comes out mostly clean.
  6. Cool in the pan for 10 minutes, then lift out to a wire rack to cool for at least 20 minutes more before slicing.

Notes

Serve with a lemon glaze, fresh berries, and whipped cream for added flavor. Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months.