Lemon Yogurt Cake

Lemon Yogurt Cake (No White Flour)

🧾 Ingredients

• 1 cup plain yogurt (Greek or regular)
• 3 large eggs
• ½ cup honey or maple syrup
• ⅓ cup olive oil or melted coconut oil
• Zest of 2 lemons
• ¼ cup fresh lemon juice
• 1 ½ cups almond flour (or finely ground oats/oat flour)
• 1 tsp baking powder
• ½ tsp baking soda
• Pinch of salt
• 1 tsp vanilla extract

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👩‍🍳 Instructions

1. Preheat oven to 180°C (350°F). Grease or line a loaf or round cake pan.
2. In a bowl, whisk together yogurt, eggs, honey, oil, lemon zest, lemon juice, and vanilla.
3. In another bowl, mix almond flour, baking powder, baking soda, and salt.
4. Combine wet and dry ingredients until smooth.
5. Pour batter into the pan and smooth the top.
6. Bake for 30–40 minutes, until golden and a toothpick comes out clean.
7. Let cool before slicing.

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✨ Optional Lemon Glaze

Mix:

• ½ cup powdered sugar (or blended coconut sugar)
• 1–2 tbsp lemon juice

Drizzle over cooled cake.

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💡 Tips

• Almond flour makes it extra moist and rich.
• Oat flour gives a lighter, more cake-like texture.
• Add blueberries or poppy seeds for variation 🍇