🍋 Mediterranean Lemon Yogurt Cake (No White Flour)
Moist • Light • Refined Flour–Free
⭐ Ingredients
Dry Ingredients
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1 ½ cups oat flour or almond flour
(You can also use 1 cup oat flour + ½ cup almond flour for best texture) -
1 tsp baking powder
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½ tsp baking soda
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Pinch of salt
Wet Ingredients
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2 large eggs
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½ cup Greek yogurt
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⅓ cup honey or maple syrup
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¼ cup olive oil (extra-virgin for Mediterranean flavor)
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Zest of 2 lemons
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3 tbsp fresh lemon juice
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1 tsp vanilla extract
Optional Toppings
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A light honey-lemon drizzle
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Greek yogurt frosting
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Fresh berries
🥣 Instructions
1. Prepare the pan
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Preheat oven to 350°F (175°C).
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Grease a small loaf pan or 8-inch round pan with olive oil or line with parchment.
2. Mix the dry ingredients
In a bowl, whisk:
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oat/almond flour
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baking powder
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baking soda
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salt
3. Mix the wet ingredients
In another bowl whisk together:
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eggs
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Greek yogurt
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honey/maple
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olive oil
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lemon zest
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lemon juice
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vanilla
Mix well until smooth.
4. Combine
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Add dry ingredients into wet ingredients.
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Fold gently.
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Do not overmix, especially if using oat flour.
5. Bake
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Pour batter into the prepared pan.
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Bake 30–40 minutes (loaf pan takes longer).
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Cake is done when golden and a toothpick comes out clean.
Let cool completely for best texture.
🍯 Optional Honey-Lemon Glaze
Mix together:
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1 tbsp honey
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1 tsp lemon juice
Warm slightly and drizzle over the cooled cake.
🍽 How to Serve
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With Greek yogurt on the side
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With fresh berries
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As a light Mediterranean dessert or breakfast
💡 Tips for Best Texture
✔ Oat flour makes it fluffy; almond flour makes it moist
✔ Greek yogurt keeps it soft without butter
✔ Olive oil adds Mediterranean richness
✔ Use LOTS of lemon zest for strong flavor
