Oh, you are going to *love* this Lemon Yogurt Cake with Almond Flour! Seriously, it’s become my go-to for pretty much any occasion. It bakes up so beautifully moist and tender, with this lovely bright lemon flavor that just sings. The almond flour gives it this incredible, almost melt-in-your-mouth texture, and the Greek yogurt? Pure magic for keeping it perfectly dense yet delicate. Plus, it’s gluten-free, which makes it a total crowd-pleaser for everyone. I’ve brought this to potlucks and family brunches, and it’s always the first thing to disappear!
Why You’ll Love This Lemon Yogurt Cake with Almond Flour
Seriously, what’s not to love about this cake? It’s:
- Super easy to whip up – no fancy tricks needed!
- Bursting with bright, fresh lemon flavor.
- Incredibly moist and tender, thanks to the yogurt and almond flour.
- Naturally gluten-free, so everyone can enjoy a slice!
It’s just one of those cakes that makes you feel good when you bake it and even better when you eat it.
A Delightful Lemon Yogurt Cake with Almond Flour Experience
Just imagine the smell when this Lemon Yogurt Cake with Almond Flour is baking – pure sunshine! The aroma of fresh lemon zest fills your kitchen, promising something truly special. When you slice into it, you’ll see just how wonderfully tender that crumb is. It’s got this subtle sweetness that’s just perfect alongside the zesty lemon. It’s a simple pleasure, but oh, it’s so good!
Gather Your Ingredients for Lemon Yogurt Cake with Almond Flour
Alright, time to get our ingredients ready for this fantastic Lemon Yogurt Cake with Almond Flour! Trust me, using good quality stuff here really makes a difference. It’s not a super long list, and you probably have most of it already.
Precise Ingredient Measurements
Here’s exactly what you’ll need to get this cake happening:
- 1 and 1/2 cups almond flour
- 1/2 cup unsalted butter, make sure it’s softened – this is key!
- 1 cup granulated sugar
- 2 large eggs, also at room temperature
- 1/2 cup plain Greek yogurt, full-fat is best!
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest – don’t skip zesting this yourself!
- 2 tablespoons fresh lemon juice
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Ingredient Notes and Substitutions
For the Greek yogurt, I really do suggest using the full-fat kind. It makes the cake extra moist and rich. If you absolutely can’t find it, a thick, full-fat plain yogurt would work, but drain off any extra liquid first. As for the butter, if you forget to soften it, you can carefully microwave it for just a few seconds – but watch it closely so it doesn’t melt! You can usually swap out the milk for almond milk or even a dairy-free alternative if needed, but whole milk really gives it a nice richness for our Lemon Yogurt Cake with Almond Flour.
Step-by-Step Guide to Baking Your Lemon Yogurt Cake with Almond Flour
Alright, let’s get this amazing Lemon Yogurt Cake with Almond Flour into the oven! It’s really a straightforward process, and honestly, the hardest part is waiting for it to bake!
Preparing the Cake Pan and Oven
First things first, let’s get that oven preheated to 350°F (that’s 175°C). While it’s warming up, grab your 9-inch round cake pan. A little trick I love is using a baking spray that has flour in it, or you can grease it really well with butter and then dust it with a bit of almond flour. This makes sure your beautiful cake slides right out later – no sticking allowed!
Mixing the Wet Ingredients for Your Lemon Yogurt Cake with Almond Flour
Now for the good stuff! In a big bowl, we’re going to cream together that softened butter and the sugar. You want to beat them until they’re super light and fluffy – this is where you get all those lovely air pockets. Then, one by one, add in your eggs, mixing really well after each one. Next, gently stir in the Greek yogurt, the milk, and that lovely vanilla extract. Oh, and don’t forget to add in that bright lemon zest and juice! It’s going to smell incredible already.
Combining Dry Ingredients and Batter
In a separate bowl, just give your almond flour, baking powder, and salt a quick whisk together. This just makes sure everything is evenly distributed. Now, the key here is to add these dry ingredients to your wet ingredients *gradually*. Mix it in just until everything is combined. Seriously, stop mixing as soon as you don’t see any dry streaks. Overmixing can make the cake tough, and we definitely don’t want that for our tender Lemon Yogurt Cake with Almond Flour.
Baking and Cooling Your Lemon Yogurt Cake with Almond Flour
Pour all that gorgeous batter into your prepared pan and spread it out evenly. Pop it into the preheated oven and let it bake for about 30 to 35 minutes. How do you know it’s ready? The easiest way is the toothpick test! Just stick a toothpick right into the center; if it comes out clean, your cake is perfectly baked. Let it cool in the pan for about 10 minutes – this helps it set up a bit. Then, carefully flip it onto a wire rack to cool down completely. Patience is a virtue here!
Tips for a Perfect Lemon Yogurt Cake with Almond Flour
To make sure your Lemon Yogurt Cake with Almond Flour turns out absolutely perfect every time, a few little things really help. First off, don’t be shy with the lemon zest! Zesting right before you add it really amps up that fresh, bright flavor. Another big one is to *not* overmix the batter once you add the dry ingredients. Just mix until it’s combined, seriously. Overmixing can make the cake a bit dense, and we want that lovely tender crumb. Also, let the cake cool properly in the pan for those 10 minutes before turning it out – it makes a world of difference for preventing it from breaking!
Enhancing Your Lemon Yogurt Cake with Almond Flour
Want to take your Lemon Yogurt Cake with Almond Flour to the next level? It’s lovely just as it is, but a little extra touch can be divine. A simple dusting of powdered sugar is always pretty and adds just a hint of sweetness. Or, for a bit more pizzazz, whip up a quick lemon glaze with some powdered sugar, a splash of lemon juice, and maybe a tiny bit of milk. It adds another layer of lemony goodness! You can find great tips on making glazes and frostings at Allrecipes.
Serving and Storing Your Lemon Yogurt Cake with Almond Flour
This Lemon Yogurt Cake with Almond Flour is just delightful served at room temperature. A simple dusting of powdered sugar is lovely, or go for that simple lemon glaze we talked about earlier – it really makes it pop! For storing, just pop it into an airtight container. It stays wonderfully fresh at room temperature for about 3 days. Honestly, though, it usually disappears way before then!
Frequently Asked Questions About Lemon Yogurt Cake with Almond Flour
Got questions about this amazing Lemon Yogurt Cake with Almond Flour? I’ve got answers!
Q: Can I use a different type of flour?
While this recipe is specially designed for almond flour, which gives it that unique texture and moisture, you could try a gluten-free all-purpose blend. However, the texture and moisture might change quite a bit, so stick with almond flour for the best results!
Q: How do I know if the cake is fully baked?
The easiest way is the toothpick test! Just insert a toothpick into the center of the cake. If it comes out clean with just a few moist crumbs attached, it’s ready. If there’s wet batter, give it a few more minutes in the oven.
Q: Can I make cupcakes with this recipe?
Absolutely! You’ll just need to adjust the baking time. Fill your cupcake liners about two-thirds full and bake for around 18-22 minutes, or until a toothpick comes out clean. Keep an eye on them so they don’t overbake!
Q: What’s the best way to store leftovers of this Lemon Yogurt Cake with Almond Flour?
Just pop any leftovers into an airtight container. It’ll stay nice and fresh at room temperature for up to 3 days. Honestly, it’s so good, I doubt you’ll have much left!
Estimated Nutritional Information
Just so you know, this is a general estimate for one slice of our delicious Lemon Yogurt Cake with Almond Flour. Nutritional values can vary a bit depending on exactly what you use, but this gives you a good idea:
- Calories: Around 350
- Fat: About 22g
- Protein: Roughly 8g
- Carbohydrates: Approximately 30g
It’s a pretty balanced treat, especially considering how moist and flavorful it is!
Print
Luscious Lemon Yogurt Cake with Almond Flour 1 Way
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A moist and tender cake made with almond flour, Greek yogurt, and fresh lemon zest and juice.
Ingredients
- 1 and 1/2 cups almond flour
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the Greek yogurt, milk, and vanilla extract.
- Add the lemon zest and lemon juice.
- In a separate bowl, whisk together the almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- For a stronger lemon flavor, you can add more lemon zest.
- This cake can be stored at room temperature for up to 3 days.
- Serve with a dusting of powdered sugar or a simple glaze.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 70mg
Keywords: lemon yogurt cake almond flour gluten-free dessert easy cake