A soft, moist, melt-in-your-mouth lemon loaf made with almond flour, Greek yogurt, and no refined white flour. Naturally gluten-free, lightly sweetened, and bursting with fresh lemon flavor. Perfect for breakfast, snack, or a healthier dessert!
Ingredients
1 ½ cups almond flour
½ cup plain Greek yogurt
2 large eggs
⅓ cup honey or maple syrup
2 tbsp lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
1 tsp baking powder
Pinch of salt
(Optional glaze)
2 tbsp lemon juice
1–2 tbsp honey or maple syrup
Instructions
1. Prepare the oven
Preheat oven to 350°F (175°C).
Grease a small loaf pan (8×4) or line with parchment paper.
2. Mix wet ingredients
In a bowl, whisk together:
Greek yogurt
Eggs
Honey or maple syrup
Lemon juice
Lemon zest
Vanilla extract
Whisk until smooth.
3. Add dry ingredients
Add to the bowl:
Almond flour
Baking powder
Pinch of salt
Stir until a thick, smooth batter forms. Almond flour batter will be slightly grainy—normal.
4. Bake
Pour into the prepared loaf pan.
Bake 35–45 minutes, or until:
Top is golden
Center springs back
A toothpick comes out mostly clean
5. Optional lemon glaze
Mix lemon juice + honey and pour over the warm cake.
Let it absorb and cool completely before slicing.
Notes & Tips
Too wet? Add 1–2 tbsp almond flour.
Too dry? Add a spoonful of yogurt.
Almond flour browns quickly—tent with foil during the last 10 minutes if needed.
For stronger lemon flavor, add extra zest.
Use full-fat Greek yogurt for best moisture.
Servings
Makes 8 slices.
Approx. Nutritional Info (per slice)
(Values vary based on honey/maple syrup choice)
Calories: ~165
Carbs: ~10–12g
Protein: ~6g
Fat: ~12g
Fiber: ~2g
Sugar: ~7–9g
Benefits of This Recipe
Gluten-free (no wheat flour)
Lower-carb than traditional cakes
High in healthy fats from almond flour
Protein-rich from Greek yogurt and eggs
Naturally sweetened (no refined sugar)
Moist and tender texture without butter or oil
Q&A
Q: Can I replace almond flour with coconut flour?
A: Not directly. Coconut flour absorbs much more liquid. You would need major adjustments.
Q: Can I make it dairy-free?
A: Yes. Use a thick dairy-free yogurt (coconut yogurt works well).
Q: How do I store it?
A:
Room temperature: 1–2 days
Fridge: up to 6 days
Freezer: up to 2 months (wrap slices individually)
Q: Can I add poppy seeds or blueberries?
A: Absolutely! Add 1 tbsp poppy seeds or ½ cup blueberries (tossed in almond flour).
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