Lemon Yogurt Cake with Almond Flour

Why You’ll Love This Recipe

I love how this cake comes together with simple ingredients but tastes like something special. The yogurt keeps it extra moist, the lemon gives it a fresh burst of citrus, and the almond flour adds a rich, delicate texture. It’s great for breakfast, brunch, or dessert—and I often find myself sneaking a slice with afternoon tea.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Almond flour

• Plain yogurt (or Greek yogurt)

• Eggs

• Fresh lemon juice

• Lemon zest

• Honey or maple syrup

• Baking powder

• Baking soda

• Vanilla extract

• Salt

• Olive oil or melted coconut oil

directions

1. I preheat the oven to 350°F and line an 8-inch round cake pan or loaf pan with parchment paper.

2. In a large bowl, I whisk together the yogurt, eggs, lemon juice, lemon zest, honey, oil, and vanilla until smooth.

3. In another bowl, I mix the almond flour, baking powder, baking soda, and salt.

4. I add the dry ingredients to the wet and stir until fully combined.

5. I pour the batter into the prepared pan and smooth the top.

6. I bake for 30–35 minutes (for round pan) or 40–45 minutes (for loaf pan), or until the top is golden and a toothpick inserted in the center comes out clean.

7. I let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Servings and timing

This recipe makes one 8-inch cake or loaf, serving 8. It takes about 10 minutes to prep and 35–45 minutes to bake, depending on the pan used.

Variations

Sometimes I add a handful of blueberries or raspberries to the batter for a fruity twist. If I want extra lemon flavor, I drizzle a simple lemon glaze over the cooled cake. When I want a slightly sweeter version, I sprinkle sliced almonds and a little raw sugar on top before baking for a crunchy finish.

storage/reheating

I store the cake in an airtight container at room temperature for up to 2 days or refrigerate it for up to 5 days. It also freezes well—I slice it and wrap each piece individually. To reheat, I warm a slice in the microwave for 10–15 seconds or toast it lightly.

FAQs

Can I use Greek yogurt?

Yes, I often use Greek yogurt. It makes the cake slightly denser but still moist and delicious.

Is almond flour the same as almond meal?

Not exactly. Almond flour is finer and works best here. Almond meal can make the cake more coarse but still usable in a pinch.

Can I make this cake vegan?

I haven’t tried it, but I imagine using a dairy-free yogurt and flax eggs could work. The texture might be slightly different.

Do I need to use fresh lemon juice?

Fresh lemon juice gives the best flavor, especially when paired with the zest. Bottled juice can work, but I prefer fresh.

What’s the best way to serve this cake?

I love it plain, but it’s also great with a dollop of whipped cream, dairy-free yogurt, or a dusting of powdered sugar.

Conclusion

Lemon Yogurt Cake with Almond Flour is a naturally gluten-free treat that’s bright, tender, and full of fresh flavor. It’s the kind of cake I can feel good about baking and sharing—simple ingredients, easy steps, and a beautiful result every time. Whether it’s for a brunch table or a quiet moment with coffee, this cake always hits the spot.