Delicious & Healthy Lemon Yogurt Cake
Pasant Elzaitony
This Lemon Yogurt Cake (No White Flour) is zesty, moist, and naturally wholesome—made without white flour for a healthier twist on a classic favorite!
Perfect for a light dessert or an afternoon treat.
Ingredients
1 cup (240g) Greek yogurt
2 large lemons (zested and juiced)
¾ cup (150g) honey or maple syrup
3 large eggs
1/3 cup (80ml) melted coconut oil
1 ½ cups (150g) almond flour
½ cup (50g) ground oat flour or oat flour½ tsp baking soda
¼ tsp salt
Instructions
• Preheat oven to 350°F (175°C). Grease and line an 8-inch (20cm) round cake pan with parchment paper.
• In a large bowl, whisk Greek yogurt, lemon zest, lemon juice, honey, eggs, and oil until smooth.
• In another bowl, mix almond flour, oat flour, baking soda, and salt.
• Gradually fold dry ingredients into wet ingredients until just combined.
• Pour batter into prepared pan and bake for 35–40 minutes or until a toothpick inserted comes out clean.
• Let cool completely before slicing. Enjoy the bright, tangy flavors
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