🍋 Lemon Yogurt Cake (No White Flour – Mediterranean Style)
📝 Description
This Lemon Yogurt Cake is inspired by classic Mediterranean baking, where yogurt, citrus, and simple ingredients shine. Made without white flour, it uses whole-grain or almond flour for a tender crumb, natural sweetness, and a fresh lemony flavor. It’s lightly sweet, incredibly moist, and perfect with tea, coffee, or as a healthier dessert.
🌿 Ingredients
Cake
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1½ cups whole wheat flour or almond flour
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1 cup plain Greek yogurt (full-fat or low-fat)
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3 large eggs
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⅓ cup honey or maple syrup
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¼ cup extra-virgin olive oil (or mild avocado oil)
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Zest of 2 lemons
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Juice of 1 lemon
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1½ teaspoons baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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1 teaspoon vanilla extract
Optional Lemon Glaze
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2 tablespoons Greek yogurt
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1–2 tablespoons honey or powdered coconut sugar
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1 tablespoon lemon juice
👩🍳 Instructions
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Preheat oven to 350°F (175°C). Line or lightly grease an 8-inch round loaf pan.
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Mix wet ingredients: In a bowl, whisk yogurt, eggs, honey, olive oil, lemon zest, lemon juice, and vanilla.
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Mix dry ingredients: In another bowl, combine flour, baking powder, baking soda, and salt.
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Combine: Gently fold dry ingredients into wet ingredients until just combined.
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Bake: Pour batter into pan and smooth the top. Bake for 40–45 minutes, or until a toothpick comes out clean.
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Cool: Let cool for 10 minutes before removing from the pan. Drizzle with glaze if using.
🍽 Serving Ideas
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Serve with fresh berries and extra yogurt
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Enjoy as a breakfast cake or light dessert
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Pair with tea, coffee, or espresso
❓ Q & A
Q: Which flour is better — whole wheat or almond flour?
A: Whole wheat gives a classic cake texture, while almond flour makes it extra moist and slightly denser. Both work beautifully.
Q: Is this cake sugar-free?
A: It contains no refined white sugar — sweetness comes from honey or maple syrup.
Q: Can I make it gluten-free?
A: Yes! Use almond flour or a gluten-free oat flour blend.
Q: How should I store it?
A: Store covered at room temperature for 2 days or refrigerate up to 5 days.
Q: Can I freeze this cake?
A: Absolutely. Wrap slices tightly and freeze for up to 2 months.
