Description
A bright, tender cake made with Greek yogurt and almond flour, perfect for breakfast, tea, or a light dessert.
Ingredients
Scale
- 2 cups Greek yogurt
- 4 large eggs
- 1 cup honey or maple syrup
- 1 cup almond flour
- Zest of 1 lemon
- Juice of 1 lemon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan lightly with oil or line with parchment paper.
- In a mixing bowl, whisk together the Greek yogurt and eggs until smooth. Add honey (or maple syrup), lemon zest, and lemon juice. Stir in almond flour, baking soda, and salt until fully combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 25–30 minutes or until lightly golden and a toothpick comes out clean.
- Cool in the pan for 10 minutes, then invert onto a wire rack and let cool completely.
Notes
For a shinier lemon flavor, brush a thin lemon syrup on while still warm. Serve with fresh berries or a drizzle of honey.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 295
- Sugar: 42g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1.5g
- Protein: 12g
- Cholesterol: 186mg