Lemon Yogurt Cake (No White Flour) – The Best Moist & Healthy Bake

Introduction

Hi there! My name’s Maggie Rae Donovan, and I’m a 42-year-old home cook living just outside of Asheville, North Carolina. I’m not a classically trained chef. I never went to culinary school, and you won’t catch me quoting the greats from glossy cookbooks. But I’ve spent the last 25 years stirring, sizzling, baking, burning (yes, sometimes), and falling madly in love with food in my own little kitchen.

My cooking journey started like most Southern stories do, in my grandmother’s kitchen, where butter was measured with your heart and stories were passed down with every pot of collard greens. I remember being six years old, standing on a chair, watching her fold biscuit dough like it was some kind of magic trick. It stuck with me. Not just the biscuits, but the comfort, the warmth, the way food made people sit down and stay awhile.

Life took its turns. I became a nurse, raised two beautiful daughters, and moved more times than I can count. But one thing remained steady. I always cooked. When money was tight, I got creative. When we were celebrating, I went all out. I found joy in the daily act of feeding people, whether it was a pot of chili on a rainy Sunday or a full Thanksgiving spread with every dish made from scratch.

Some of my best recipes came out of “oops” moments. Adding too much lemon to a cream sauce turned into a bright new favorite. Forgetting to buy breadcrumbs once led me to crush up pretzels instead. My family still asks for “the crunchy chicken.” That’s the magic of home cooking. It’s forgiving. It invites play. It reminds us that perfection is never the point. Connection is.

Now, I spend a lot of time sharing what I’ve learned, on my blog, at local potlucks, and sometimes just by slipping a warm loaf of banana bread onto a neighbor’s porch. I love teaching other home cooks that you don’t need fancy tools or expensive ingredients to make something beautiful. What matters most is showing up, with a little time, a little heart, and maybe a little butter.

If you’re ever in my neck of the woods, don’t be surprised if you smell something simmering. The door’s always open, and I’ll probably ask you to taste-test whatever’s on the stove. Because to me, cooking isn’t just about food. It’s about home.

That brings me to one of my latest favorite experiments: Lemon Yogurt Cake (No White Flour). It’s bright, tangy, and impossibly moist thanks to yogurt. Plus, it skips the usual white flour for a more wholesome twist. Today, I’m sharing everything you need to know about making it perfectly, from the best yogurt to use to ensuring that fresh lemon flavor sings through every bite.

Check out more healthy, flourless desserts like Banana Oatmeal Mug Dessert.

Why Choose Lemon Yogurt Cake (No White Flour)?

The Health Benefits of Lemon Yogurt Cake (No White Flour)

Lemon Yogurt Cake (No White Flour) isn’t just a clever twist on a traditional dessert, it’s a thoughtful option for anyone trying to eat a bit cleaner without sacrificing flavor. By omitting white flour, we dodge the spike in blood sugar that refined carbs often bring. Instead, when we use alternatives like almond flour, oat flour, or whole wheat pastry flour, we add fiber, vitamins, and minerals to the mix. This keeps you feeling satisfied longer and supports better digestion.

Yogurt, especially Greek yogurt, plays a star role here. It lends a creamy texture and introduces probiotics that support gut health. Plus, the natural acidity of yogurt tenderizes the crumb, giving this cake a moist and delicate bite. Lemons, packed with vitamin C, offer not just a burst of flavor but also antioxidants that boost your immune system. All in all, this is a treat you can feel good about sharing with your family.

Discover great ideas like Spinach Feta Quiche with Sweet Potato Crust if you want to explore healthier baking swaps.

Flour Alternatives That Make This Cake Shine

When making Lemon Yogurt Cake without white flour, you’ve got several fantastic options. Here’s a handy breakdown of some of the best substitutes:

Using almond flour or oat flour adds not only nutritional value but a delightful texture that complements the tang of lemon. Coconut flour, on the other hand, requires careful attention because it soaks up a lot of liquid, but when balanced properly, it yields a beautifully light crumb.

If you’re after more flourless recipes, don’t miss our healthy indulgence: Banana Oatmeal Mug Dessert (No Sugar, No Flour).

Why Greek Yogurt Makes a Difference in Baking

So, why does Greek yogurt work so well in a Lemon Yogurt Cake (No White Flour)? It’s thicker and creamier than regular yogurt because it’s strained to remove excess whey. This concentrated form of yogurt adds fat and protein to the batter, which creates a richer texture and helps the cake stay moist for days.

Moreover, the tang of Greek yogurt balances the bright acidity of lemon, preventing the cake from being overwhelmingly tart. If you’re aiming for a dairy-free option, plant-based yogurts made from coconut or almond milk can also work, though the texture may be slightly different.

Don’t miss our creamy inspiration: Rich Creamy Chicken Bacon Mushroom Stroganoff, a savory dish that also celebrates creamy textures.

The Nutritional Boost from Yogurt and Lemon

Combining yogurt and lemon doesn’t just taste good—it’s a nutritional powerhouse. Yogurt provides calcium, probiotics, and protein, while lemon offers a generous dose of vitamin C and citric acid, which aids in iron absorption. Together, they make this dessert a smarter choice, especially for those mindful of gut health and immunity.

For more bright and zesty recipes, check out 5-Minute Lemon Fudge, a quick treat to satisfy your citrus cravings.

Essential Ingredients for the Perfect Lemon Yogurt Cake (No White Flour)

Choosing the Right Type of Yogurt

Not all yogurts are created equal when it comes to baking, especially for Lemon Yogurt Cake (No White Flour). The key is to pick a yogurt that’s thick, creamy, and not overloaded with sugar or additives. Plain Greek yogurt is my top choice because of its high protein content and dense texture, which helps create a richer, more structured cake.

For those who are lactose intolerant or prefer dairy-free options, coconut-based or almond milk yogurts can be great alternatives. Just ensure they’re unsweetened and have a similar thickness to Greek yogurt to maintain the integrity of the batter.

Here’s a quick comparison table of yogurt options:

Picking the Best Flour Alternative

When you skip white flour, selecting the right substitute is critical. Almond flour is ideal for a tender, moist crumb, while oat flour keeps things light yet hearty. Whole wheat pastry flour offers a balance—keeping the texture soft while adding fiber.

If you’re experimenting, you can blend flours, like half almond flour and half oat flour, to strike a perfect balance between moisture and structure. For extra fluffiness, a spoonful of cornstarch or arrowroot powder can help mimic the lightness of traditional cakes.

Fresh Lemons vs. Bottled Juice: Flavor Matters

If your lemon cake doesn’t taste lemony enough, the problem might be the type of lemon juice you’re using. Always opt for fresh lemons. The zest and freshly squeezed juice contain essential oils and aromatic compounds that bottled juice simply lacks. Lemon zest, in particular, is packed with flavor and elevates the citrus notes without adding extra liquid.

A pro tip: Rub the lemon zest into your sugar before mixing. This releases the oils and intensifies the lemon aroma throughout the cake.

Looking for inspiration? Try our unique Cotton Cake recipe for another delicate and fluffy dessert.

The Role of Eggs, Oil, and Sweeteners

Eggs provide the necessary lift and structure in this cake. For a fluffier texture, room-temperature eggs are essential. As for oil, light oils like avocado or light olive oil work wonders, keeping the cake moist without overpowering the lemon flavor.

When it comes to sweeteners, I recommend using honey or maple syrup for a more natural alternative to white sugar. They not only sweeten the cake but also complement the tang of the yogurt and lemon.

Optional Add-Ins for Extra Flair

You can personalize your Lemon Yogurt Cake (No White Flour) with these delightful add-ins:

• Poppy seeds: For a subtle crunch and visual appeal.
• Blueberries: They add bursts of sweetness and pair beautifully with lemon.
• Chia seeds: For extra fiber and omega-3s.

These small additions can transform a simple lemon yogurt cake into a showstopper at any gathering.

For more creative comfort food ideas, don’t miss our Mouthwatering Homemade Tuna Melt Patties, a savory classic reimagined.

Step-by-Step Recipe for Lemon Yogurt Cake (No White Flour)

Ingredients You’ll Need

Before diving into the process, gather all your ingredients for Lemon Yogurt Cake (No White Flour). This ensures a smooth and stress-free baking experience. Here’s what you’ll need:

• 1 ½ cups almond flour (or oat flour for a lighter texture)
• 1 cup plain Greek yogurt
• 3 large eggs, room temperature
• ½ cup honey or pure maple syrup
• ⅓ cup light olive oil or avocado oil
• Zest of 2 large lemons
• ⅓ cup fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• A pinch of salt

Optional:

• 2 tablespoons poppy seeds or chia seeds
• ½ cup fresh blueberries

Preparation Tools Checklist

Make sure you have these tools ready:

• Mixing bowls (one large, one medium)
• Whisk
• Rubber spatula
• 9-inch round or loaf baking pan
• Parchment paper
• Zester or microplane
• Hand mixer (optional for faster mixing)

Step 1: Preheat and Prep the Pan

Start by preheating your oven to 350°F (175°C). Line your baking pan with parchment paper or grease it lightly with oil to prevent sticking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• Almond flour
• Baking powder
• Baking soda
• Salt
  If you’re using poppy seeds or chia seeds, add them now to evenly distribute them throughout the batter.

Step 3: Combine the Wet Ingredients

In a large mixing bowl, whisk the eggs until slightly frothy. Add:

• Greek yogurt
• Honey or maple syrup
• Oil
• Fresh lemon juice
• Lemon zest
• Vanilla extract

Whisk until smooth and well combined.

Step 4: Bring It All Together

Gradually add the dry ingredients to the wet mixture, stirring gently with a rubber spatula. Mix until just combined to avoid overmixing, which can lead to a dense cake.

If you’re adding blueberries, gently fold them in last to prevent them from sinking to the bottom.

Step 5: Bake to Perfection

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35 to 40 minutes if using a round pan, or 45 to 50 minutes for a loaf pan. The cake is done when a toothpick inserted in the center comes out clean.

Step 6: Cooling and Finishing Touches

Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. For an extra pop of flavor, brush a simple lemon syrup (equal parts lemon juice and honey) on top while it’s still warm.

Optional Lemon Glaze

For those who like a touch of sweetness on top, you can drizzle a glaze made from:

• ½ cup powdered sugar
• 2-3 tablespoons fresh lemon juice

Stir until smooth and drizzle over the cooled cake.

Don’t miss our delightful dessert options like 5-Minute Lemon Fudge if you’re craving quick sweets.

Pro Tips for Success

• Always use fresh lemons for the best flavor.
• Room-temperature eggs blend better, creating a more cohesive batter.
• Don’t overmix once you combine wet and dry ingredients.
• For a dairy-free version, replace Greek yogurt with thick coconut yogurt and use maple syrup instead of honey.

Storage Instructions

Store your Lemon Yogurt Cake in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week. You can also freeze individual slices for up to 2 months.

Common Mistakes to Avoid When Making Lemon Yogurt Cake (No White Flour)

Overmixing the Batter

One of the easiest ways to ruin the texture of your Lemon Yogurt Cake (No White Flour) is by overmixing the batter. This is especially true when working with almond or oat flour, which doesn’t have gluten like traditional white flour. Overmixing leads to a dense, gummy texture rather than the tender crumb we want. To prevent this, stir just until the dry and wet ingredients are combined. A few small lumps are perfectly fine.

Using Bottled Lemon Juice Instead of Fresh

If you’ve ever wondered, “Why doesn’t my lemon cake taste like lemon?”—bottled lemon juice could be the culprit. Fresh lemon juice brings vibrant acidity and natural oils that bottled versions simply lack. Always zest your lemons before juicing to maximize that bright, citrusy aroma in every bite.

Check out our easy baking tips with the light and fluffy Cotton Cake for more inspiration on perfecting textures.

Choosing the Wrong Yogurt

Not all yogurts yield the same results. Regular yogurts can be too thin, which might make the batter too wet, leading to an undercooked center. Greek yogurt or Skyr, with their thicker consistency, provide the perfect moisture level while also contributing to the cake’s structure. If you’re using plant-based options, ensure they are unsweetened and thick to maintain the cake’s form.

Skipping the Lemon Zest

Lemon zest is where most of the lemon’s essential oils live. Skipping it means missing out on a punchy, aromatic layer of flavor. The zest not only intensifies the lemon taste but also balances the tanginess with fragrant brightness.

Don’t miss our twist on savory comfort with Mouthwatering Homemade Tuna Melt Patties, where small details make a big flavor impact.

Not Preparing the Pan Correctly

Forgetting to line or grease the baking pan can result in a cake that sticks and crumbles when you try to remove it. Parchment paper is your best friend here, ensuring the cake releases cleanly and remains intact.

Ignoring Oven Temperature Accuracy

Baking at the wrong temperature is a common pitfall. Too hot, and your cake might brown too quickly on the outside while staying raw inside. Too low, and it could turn out dense and heavy. An oven thermometer can help ensure your oven is truly at 350°F, which is the sweet spot for this recipe.

Opening the Oven Door Too Soon

Patience is key. Opening the oven door prematurely causes the temperature to drop, which can make your cake sink in the middle. Wait until at least 80% of the baking time has passed before checking on your cake.

Not Letting the Cake Cool Properly

Slicing into your Lemon Yogurt Cake (No White Flour) while it’s still hot can lead to a messy, crumbly outcome. Letting it cool in the pan for 10 minutes before transferring it to a wire rack helps it firm up and makes slicing cleaner and easier.

For another creative kitchen success, don’t miss our Spinach Feta Quiche with Sweet Potato Crust, a perfect example of nailing alternative ingredients.

Variations and Creative Twists on Lemon Yogurt Cake (No White Flour)

Adding Fresh Berries for a Fruity Punch

If you want to elevate your Lemon Yogurt Cake (No White Flour), adding fresh berries is a simple yet delicious option. Blueberries, raspberries, or even chopped strawberries blend beautifully with the lemony base. The natural sweetness and tartness of berries create little pockets of juicy flavor throughout the cake.

To avoid sinking berries, toss them lightly in almond flour before folding them into the batter. This trick helps suspend the fruit evenly during baking.

Infusing with Herbs for a Sophisticated Touch

Herbs like rosemary, thyme, or lavender can add an elegant and unexpected twist to your lemon yogurt cake. A teaspoon of finely chopped rosemary or a sprinkle of dried culinary lavender creates a fragrant undertone that pairs wonderfully with the citrus notes.

Be sure to use herbs sparingly, as they can overpower the delicate flavors if used in excess.

Swapping Yogurt for a Dairy-Free Version

For a dairy-free version of Lemon Yogurt Cake (No White Flour), replace the Greek yogurt with a thick plant-based yogurt made from coconut or almond milk. Coconut yogurt, in particular, complements lemon well and adds a subtle tropical flair to the cake.

Additionally, use maple syrup instead of honey if you’re keeping it vegan.

If you enjoy experimenting with dairy-free options, don’t miss our Banana Oatmeal Mug Dessert (No Sugar, No Flour), another healthy alternative.

Making It Gluten-Free

Almond flour is naturally gluten-free, but if you prefer oat flour or a mix, ensure you’re using certified gluten-free oats. For added binding, a tablespoon of arrowroot powder or cornstarch can help give the cake structure when using gluten-free blends.

Creating a Lemon Poppy Seed Version

Lemon and poppy seeds are a classic combo. Adding two tablespoons of poppy seeds to the batter gives a delightful crunch and a beautiful speckled appearance. The subtle nuttiness of the seeds complements the brightness of the lemon perfectly.

Incorporating a Lighter Glaze or Syrup

Instead of a heavy glaze, consider brushing a light lemon-honey syrup over the cake right after baking. This method infuses extra moisture and a glossy finish without making the cake overly sweet. Simply mix equal parts fresh lemon juice and honey, and brush it on while the cake is still warm.

For another quick lemony fix, try our 5-Minute Lemon Fudge, which brings citrus flavors to life in minutes.

Shaping into Cupcakes or Mini Loaves

For individual servings or party-friendly options, bake the batter in cupcake tins or mini loaf pans. Reduce the baking time to about 20-25 minutes for cupcakes and 25-30 minutes for mini loaves, checking doneness with a toothpick.

Enhancing with a Yogurt-Based Frosting

A light frosting made from Greek yogurt, a touch of honey, and a squeeze of lemon juice can double down on the yogurt theme. It’s tangy, creamy, and far healthier than buttercream, offering a refreshing contrast to the sweet cake.

For savory lovers looking for more, explore our comforting Rich Creamy Chicken Bacon Mushroom Stroganoff.

Nutritional Breakdown of Lemon Yogurt Cake (No White Flour)

Understanding the Calorie Count per Serving

One of the most common questions people ask is, “How many calories are in a lemon yogurt cake?” The answer depends on the ingredients you use, but generally, a slice of Lemon Yogurt Cake (No White Flour) made with almond flour, Greek yogurt, and natural sweeteners like honey typically contains around 180 to 220 calories per slice (assuming 12 slices per cake).

Here’s a breakdown of the typical nutritional content per serving:

Because this cake uses almond flour and yogurt, you benefit from higher protein and healthy fats compared to traditional white flour cakes, which can leave you feeling fuller and more satisfied.

Health Benefits of Key Ingredients

• Almond Flour: Packed with vitamin E, healthy fats, and magnesium, supporting heart health and stable blood sugar.
• Greek Yogurt: Provides probiotics for gut health, plus calcium and protein for bone strength.
• Fresh Lemon Juice & Zest: High in vitamin C and antioxidants, promoting a stronger immune system.
• Honey or Maple Syrup: Natural sweeteners that add trace minerals and antioxidants, avoiding the crash from refined sugar.

Comparing with Traditional Lemon Cake

Let’s see how Lemon Yogurt Cake (No White Flour) stacks up against a classic lemon cake made with white flour:

This comparison shows just how much more balanced and nutrient-dense the flourless version is.

Portion Control and Balanced Eating

While healthier, this cake is still a dessert, so portion control is key. A single slice makes for a satisfying treat without the guilt. Pairing it with a cup of green tea or a dollop of extra Greek yogurt can round out the snack and make it even more filling.

Looking for other wholesome treats? Don’t miss our Banana Oatmeal Mug Dessert (No Sugar, No Flour), perfect for a quick, nutritious dessert.

Tips for Reducing Calories Further

If you’re looking to lighten the calorie count even more:

• Use a sugar-free natural sweetener like stevia or monk fruit.
• Replace some of the oil with unsweetened applesauce.
• Stick to plain, low-fat Greek yogurt instead of full-fat versions.

These tweaks can bring each slice closer to 150 calories without sacrificing too much flavor or texture.

Expert Tips to Enhance Flavor and Texture in Lemon Yogurt Cake (No White Flour)

Maximizing the Lemon Flavor

If you’ve ever asked, “Why doesn’t my lemon cake taste like lemon?”, the answer often lies in how the lemon is used. To maximize lemon flavor in your Lemon Yogurt Cake (No White Flour), don’t just rely on juice. The zest holds the essential oils that deliver that sharp, bright citrus aroma.

Here’s a pro trick:
Before adding sugar to the wet ingredients, rub the lemon zest into the sugar using your fingertips. This releases more of those fragrant oils, ensuring every bite bursts with fresh lemony goodness.

For a dessert that really celebrates lemon, check out our vibrant 5-Minute Lemon Fudge, perfect for a quick citrus fix.

Balancing Sweetness Naturally

One advantage of baking with no white flour is the chance to rethink sweeteners. Instead of refined sugar, natural options like honey or maple syrup add depth and warmth. If you prefer a lower glycemic option, try using coconut sugar or a blend of stevia for sweetness without the extra calories.

Adding a pinch of salt can also help balance sweetness and enhance the cake’s overall flavor profile. It makes the lemon taste even brighter and keeps the cake from being cloyingly sweet.

Achieving the Perfect Texture Without White Flour

Texture is everything in a cake, and when skipping white flour, it’s crucial to balance moisture and structure. Almond flour provides a soft, moist crumb but can sometimes be dense. To counteract this:

• Mix almond flour with oat flour for lightness.
• Incorporate baking soda and baking powder for a proper rise.
• Don’t overbake—this cake is best when slightly under in the center to stay moist.

Using thick Greek yogurt also helps maintain moisture without making the batter too loose, ensuring the cake is tender but stable.

Temperature Tips for Best Results

Make sure all your ingredients are at room temperature before you start mixing. Cold eggs or yogurt can cause the batter to seize or bake unevenly. Room temperature ingredients blend more smoothly, creating an even, airy texture throughout.

Experimenting with Flavors

If you want to switch things up, consider these flavor add-ins:

• Vanilla extract: Adds warmth and rounds out the lemon tang.
• Almond extract: Just a few drops can enhance the nutty notes from almond flour.
• Cardamom or ginger: For a subtle spice kick that pairs beautifully with lemon.

Don’t miss our savory inspiration with the comforting Rich Creamy Chicken Bacon Mushroom Stroganoff, where balance of flavor and texture is also key.

Storing and Reheating for Best Texture

To keep your Lemon Yogurt Cake (No White Flour) at its best:

• Store at room temperature in an airtight container for up to 3 days.
• For longer storage, refrigerate for up to a week.
• Warm individual slices in the microwave for 10-15 seconds to refresh the texture and reawaken the lemon aroma.

Making It Ahead for Special Occasions

This cake is perfect for make-ahead baking. You can bake it a day early, wrap it tightly once cooled, and add the glaze or syrup just before serving to keep it looking fresh and inviting.

For more unique and flavorful recipes, check out our Spinach Feta Quiche with Sweet Potato Crust, a savory dish with a healthy twist.

Serving Suggestions and Pairings for Lemon Yogurt Cake (No White Flour)

Best Ways to Serve Lemon Yogurt Cake

Lemon Yogurt Cake (No White Flour) is delightfully versatile, making it a great dessert for almost any occasion. Whether you’re serving it for brunch, an afternoon tea, or as a light dessert after dinner, there are simple ways to elevate the experience.

Here are some top serving suggestions:

• With Fresh Berries: A side of raspberries, blueberries, or blackberries adds a burst of color and a fresh, juicy contrast.
• Topped with Whipped Cream: Lightly sweetened whipped cream or a dollop of coconut whipped cream for a dairy-free option adds richness.
• Paired with Greek Yogurt: A spoonful of thick, creamy Greek yogurt on the side complements the cake’s tanginess while adding protein.
• Drizzled with Lemon Glaze: A drizzle of lemon glaze brightens the flavor and gives the cake a glossy, tempting finish.

Ideal Beverages to Complement the Cake

Pairing the right beverage can enhance the lemony notes and the cake’s subtle sweetness:

• Tea: A cup of chamomile, earl grey, or mint tea perfectly complements the citrus flavor.
• Coffee: A mild, light roast coffee balances the brightness of the lemon.
• Sparkling Water with a Lemon Wedge: For a refreshing, palate-cleansing sip between bites.
• Prosecco or Champagne: If serving at a brunch or special event, a glass of bubbly adds a festive touch.

For those who enjoy hosting, don’t miss our satisfying and simple Mouthwatering Homemade Tuna Melt Patties as a savory appetizer to pair with your dessert spread.

Creative Presentation Ideas

Presentation can turn even a simple cake into a showstopper. Try these ideas:

• Dust with Powdered Sugar: Lightly dust the top for an elegant, classic look.
• Serve on a Cake Stand: Elevate the cake—literally and figuratively—with a decorative cake stand.
• Garnish with Mint Leaves: A sprig of mint adds color and a fresh aroma.
• Layered Dessert: Cut the cake into cubes and layer it with Greek yogurt and berries in parfait glasses for an eye-catching dessert.

Making It Special for Different Occasions

Whether it’s a family brunch, a baby shower, or an afternoon with friends, Lemon Yogurt Cake (No White Flour) fits in beautifully:

• For Spring Events: Garnish with edible flowers for a fresh, seasonal vibe.
• For Holidays: Add a pinch of warm spices like cinnamon or cardamom to the batter for a festive twist.
• For Kids: Serve with a side of vanilla yogurt and honey drizzle to make it extra appealing.

Bonus Tip: Storing Leftovers Creatively

Leftover cake can be transformed into a decadent trifle layered with lemon curd, whipped cream, and berries. It’s a great way to avoid waste and create an entirely new dessert.

For more inventive ways to use simple ingredients, explore our Spinach Feta Quiche with Sweet Potato Crust, a creative take on a classic dish.

Conclusion

Baking a Lemon Yogurt Cake (No White Flour) is more than just a kitchen project—it’s a wholesome, flavorful experience that combines health benefits with irresistible taste. From choosing the right yogurt to maximizing fresh lemon flavor, this cake is a testament to how simple ingredients can create something extraordinary.

It’s moist, tender, naturally sweetened, and versatile enough for any occasion, whether it’s a quiet family brunch or a festive gathering. Plus, with the option to add berries, herbs, or even a dairy-free twist, you can customize it to fit any dietary need or personal preference.

So, the next time you crave something bright and satisfying, this lemon yogurt cake will be your go-to. Ready to elevate your dessert game? Then preheat that oven, zest those lemons, and get baking!

If you enjoyed this recipe, don’t miss other creative ideas like our 5-Minute Lemon Fudge or Spinach Feta Quiche with Sweet Potato Crust to keep your kitchen inspired.

Frequently Asked Questions About Lemon Yogurt Cake (No White Flour)

Lemon Yogurt Cake (No White Flour) – The Best Moist & Healthy Bake

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• Author: Maggie Rae Donovan
• Total Time: 45 minutes
• Yield: 8 slices 1x

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Description

Lemon Yogurt Cake (No White Flour) – A moist, zesty, healthy dessert that’s easy to bake and made without refined flour.

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Ingredients

Scale 1x2x3x

1 cup plain Greek yogurt

⅓ cup olive oil or melted coconut oil

½ cup honey or maple syrup

2 eggs

1 tablespoon lemon zest

¼ cup fresh lemon juice

1 teaspoon vanilla extract

1 ½ cups white whole wheat flour or oat flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

Optional Lemon Glaze:

½ cup powdered sugar (or monk fruit)

1–2 tablespoons lemon juice

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Instructions

1. Prep Oven & Pan
   Preheat oven to 350°F (175°C). Grease or line a loaf or 8-inch round pan.

2. Mix Wet Ingredients
   In a bowl, whisk yogurt, oil, honey, eggs, lemon zest, juice, and vanilla until smooth.

3. Combine Dry Ingredients
   In another bowl, whisk flour, baking powder, baking soda, and salt.

4. Combine Wet & Dry
   Gradually fold dry into wet ingredients until just combined. Do not overmix.

5. Bake
   Pour batter into prepared pan. Bake 32–38 minutes or until golden and toothpick comes out clean.

 

Cool & Glaze
Let cake cool before adding optional glaze.

Notes

Dairy-Free: Use almond yogurt or soy yogurt

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Dessert, Snack
• Method: Refined Flour-Free, Vegetarian
• Cuisine: American

Nutrition

• Calories: ~220