Step 1: Prepare the Oven
- Preheat your oven to 350°F (175°C).
- Grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper.
Step 2: Mix the Wet Ingredients
- In a large bowl, whisk together:
- Greek yogurt
- Eggs
- Sugar
- Vanilla extract
- Lemon zest
- Lemon juice
- Whisk until the mixture is smooth and creamy.
Step 3: Add the Dry Ingredients
- Stir in the almond flour, baking powder, and salt.
- Mix gently until no dry flour remains. Do not overmix.
Step 4: Bake
- Pour the batter into the prepared cake pan.
- Smooth the top with a spatula.
- Bake for 35–40 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
Step 5: Cool
- Let the cake cool in the pan for 10–15 minutes.
- Carefully transfer it to a wire rack and allow it to cool completely.
Step 6: Make the Glaze (Optional)
- Whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle over the cooled cake and let it set for about 10 minutes before serving.
Serving Suggestions
- Garnish with fresh lemon slices or extra lemon zest.
- Top with fresh berries for a burst of color and flavor.
- Serve with whipped cream or a dollop of extra Greek yogurt.
- Enjoy with tea or coffee for a delightful afternoon treat.
Storage
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze individual slices for up to 2 months. Thaw overnight in the refrigerator before serving.
Tip: For an even brighter citrus flavor, add an extra teaspoon of finely grated lemon zest to the batter. The cake tastes even better the next day as the lemon flavor continues to develop. 🍋✨
