🍋 Mediterranean Lemon Yogurt Cake (No White Flour)
🕒 Prep Time
15 minutes
🔥 Bake Time
40–45 minutes
🍰 Servings
8–10 slices
🛒 Ingredients
🥣 Dry Ingredients
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1½ cups almond flour
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½ cup oat flour (gluten-free if needed)
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1½ tsp baking powder
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¼ tsp baking soda
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Pinch of sea salt
🥛 Wet Ingredients
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1 cup plain Greek yogurt (full-fat or low-fat)
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3 large eggs, room temperature
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⅓ cup honey or maple syrup
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¼ cup extra-virgin olive oil
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Zest of 2 lemons
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⅓ cup fresh lemon juice
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1 tsp vanilla extract
👩🍳 Instructions
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Preheat oven to 170°C / 340°F. Grease and line a loaf pan or 20-cm round cake pan.
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Mix dry ingredients in a bowl.
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Whisk wet ingredients in another bowl until smooth and creamy.
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Combine wet and dry ingredients gently until just mixed.
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Pour batter into prepared pan and smooth the top.
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Bake for 40–45 minutes, or until a toothpick comes out clean.
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Cool completely before slicing.
🍯 Optional Lemon Glaze (No White Sugar)
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2 tbsp Greek yogurt
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1 tbsp honey
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1 tbsp lemon juice
Mix and drizzle over cooled cake.
🌿 Mediterranean Tips
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Olive oil keeps the cake moist and heart-healthy
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Yogurt adds protein and tenderness
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Naturally sweetened—no refined flour or sugar
🔄 Variations
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Sugar-free: use monk fruit or stevia blend
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Dairy-free: use coconut yogurt
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Extra lemon: poke warm cake and drizzle lemon juice + honey
