Greek Yogurt Lemon Cake (Healthy & Light
Ingredients:
– 1 cup **Greek yogurt** (plain, unsweetened)
– 2 eggs
– ⅓ cup **honey** (or maple syrup)
– ¼ cup **coconut oil** (or olive oil)
– 1 tsp **vanilla extract**
– Zest of 1 lemon
– 3 tbsp **fresh lemon juice**
– 1 ½ cups **almond flour** (or whole wheat flour for non-gluten-free)
– 1 tsp **baking powder**
– ½ tsp **baking soda**
– ¼ tsp **salt**
**Instructions:
1. Preheat Oven:
– Set your oven to **175°C (350°F)**.
– Grease a loaf pan or line it with parchment paper.
2. Mix Wet Ingredients:
– In a bowl, whisk together Greek yogurt, eggs, honey, oil, vanilla extract, lemon zest, and lemon juice until smooth.
3. Combine Dry Ingredients:
– In another bowl, whisk almond flour, baking powder, baking soda, and salt.
4. Make the Batter:**
– Gradually add the dry ingredients into the wet mixture.
– Stir until just combined (don’t overmix!).
5. Bake:
– Pour the batter into the loaf pan.
– Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Cool & Serve:
– Let the cake cool before slicing.
– Optional: Drizzle with a simple glaze made of **Greek yogurt + honey + lemon juice for extra flavor!
Tips:
– For a fluffier texture, you can substitute ½ cup oat flour for part of the almond flour.
– Store in the fridge for up to 5 days or freeze slices for later.
