Prep time: 15 minutes | Bake time: 40-45 minutes | Servings: 8 slices
Ingredients
For the Cake:
1 cup plain Greek yogurt (full-fat or 2% works best for moisture)
3 large eggs
2 tablespoons lemon zest (from about 2 large lemons)
⅓ cup fresh lemon juice
½ cup maple syrup, honey, or granulated sugar
2 ½ cups almond flour (super-fine)
1 teaspoon baking powder
¼ teaspoon salt
For the Lemon Glaze (Optional but highly recommended!):
½ cup powdered sugar (or a sugar-free alternative)
1-2 tablespoons fresh lemon juice
Step-by-Step Instructions
1. Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides.
2. Mix the Wet Ingredients
In a large mixing bowl, whisk together the Greek yogurt, eggs, lemon zest, lemon juice, and your choice of sweetener until the mixture is completely smooth and combined.
3. Add the Dry Ingredients
Add the almond flour, baking powder, and salt to the wet mixture. Stir gently with a spatula just until a smooth batter forms. Do not overmix.
4. Bake
Pour the batter into your prepared cake pan and smooth out the top. Bake for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
5. Cool and Glaze
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. While it cools, whisk the powdered sugar and lemon juice together in a small bowl until smooth. Drizzle the glaze over the cooled cake and top with a little extra lemon zest if you like!
Baking Tip: Because almond flour doesn’t absorb liquid the exact same way wheat flour does, letting the cake cool completely before slicing is crucial—it helps the cake set properly so you get those perfect, clean slices!
