Description
This Lemon Yogurt Cake is a flavorful and health-conscious dessert featuring bright citrus notes, moist texture, and wholesome flours instead of white flour. It combines fresh lemon zest and juice with Greek yogurt and natural sweeteners to create a tender, nutritious cake perfect for breakfast, snacks, or dessert.
Ingredients
Scale
Dry Ingredients
- 1 cup whole wheat flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
Wet Ingredients
- 2 large eggs
- 1/3 cup honey or maple syrup
- 3/4 cup Greek yogurt
- Zest of 1 lemon
- Juice of 1 lemon (about 2 tablespoons)
- 1 teaspoon vanilla extract
- 1/4 cup olive oil or melted coconut oil
Instructions
- Preheat and prepare your pan: Begin by setting your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to ensure your cake releases effortlessly after baking.
- Mix dry ingredients: Combine whole wheat flour, almond flour, baking powder, baking soda, and a pinch of salt in a large bowl. Stir together to evenly distribute the leavening agents and flours, setting a solid foundation for the cake’s texture.
- Whisk wet ingredients: In a separate bowl, beat eggs with honey or maple syrup until well combined. Add Greek yogurt, lemon zest, lemon juice, vanilla extract, and olive or coconut oil. Mix until smooth, releasing fragrant citrus aroma.
- Combine wet and dry mixtures: Slowly add the dry ingredients to the wet mixture, folding gently to blend without overmixing. The batter should be thick but pourable, a sign that it will bake up light and tender.
- Bake and cool: Pour the batter into the prepared pan, smoothing the top. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
Notes
- Use fresh lemon zest and juice for the brightest, most natural flavor.
- Do not overmix the batter to avoid a dense cake.
- Use room temperature ingredients to help the batter combine smoothly and bake evenly.
- Check that baking powder and baking soda are fresh for maximum rise.
- Full-fat Greek yogurt adds extra richness; low-fat options can be used for a lighter cake.
- An optional lemon yogurt glaze can be drizzled on top for a glossy, tangy finish.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 220
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg