A soft, moist, and refreshing lemon cake made without traditional flour! Greek yogurt keeps it rich and tender, while almond flour gives it a delicate texture. Perfect for breakfast, dessert, or an afternoon treat.
Ingredients
For the Cake
- 1 cup (240 g) plain Greek yogurt
- 3 large eggs
- 2 tablespoons fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1/3 cup (70 g) granulated sugar (or sweetener of choice)
- 2 cups (200 g) almond flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Optional Lemon Glaze
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
