A moist, zesty cake with a soft almond crumb, topped with glistening sliced almonds for extra texture and beauty. Naturally gluten-free and perfect for spring, brunches, or a light dessert.
● Ingredients
Wet Ingredients:
- ● ¾ cup (180g) full-fat Greek yogurt (for moisture and slight tang)
- ● 3 large eggs (room temperature)
- ● ½ cup (120ml) honey or maple syrup (natural sweetener)
- ● 1 tsp vanilla extract
- ● Zest of 1 lemon
- ● 2 tbsp fresh lemon juice
Dry Ingredients:
- ● 1 ½ cups (150g) almond flour (superfine for best texture)
- ● 1 tsp baking powder (helps the cake rise)
- ● ¼ tsp salt
Optional Garnish & Toppings:
- ● Sliced almonds (as shown in photo)
- ● Thin lemon slices or extra zest
- ● Light lemon glaze: ½ cup powdered sugar + 1–2 tbsp lemon juice
- ● Dollop of Greek yogurt or coconut cream when serving
● Instructions
1️⃣ Prepare the Oven & Pan:
- Preheat oven to 350°F (175°C).
- Line an 8-inch (20 cm) round cake pan with parchment paper.
- Lightly grease the sides and bottom with oil or butter.
2️⃣ Mix Wet Ingredients:
- In a large bowl, whisk together:
- Greek yogurt
- Eggs
- Honey or maple syrup
- Vanilla extract
- Lemon zest and lemon juice
Whisk until smooth and fully incorporated.
3️⃣ Combine Dry Ingredients:
- In another bowl, mix:
- Almond flour
- Baking powder
- Salt
4️⃣ Combine Wet & Dry:
- Gently fold the dry ingredients into the wet mixture using a spatula.
- Stir until just combined. Do not overmix—this helps keep the texture tender.
5️⃣ Pour & Smooth:
- Pour the batter into the prepared pan.
- Smooth the top using a spatula or the back of a spoon.
- Sprinkle sliced almonds evenly across the top for a beautiful finish.
6️⃣ Bake:
- Bake for 30–35 minutes or until:
- The top is golden
- A toothpick inserted in the center comes out clean
7️⃣ Cool & Serve:
- Let the cake cool in the pan for 10 minutes.
- Then gently transfer to a wire rack to cool completely.
- Drizzle with lemon glaze or dust with extra zest, if desired.
● Tips for Success
🔹 Use room temperature eggs and yogurt – helps the batter mix more evenly.
🔹 Don’t overbake – almond flour can dry out if overcooked. Check early at 30 minutes.
🔹 Use fine almond flour, not almond meal, for a smooth texture.
🔹 Let the cake cool completely before slicing to avoid crumbling.
🔹 For a more citrusy punch, you can double the lemon zest.
● Variations
🌸 Coconut Twist: Replace ½ cup almond flour with unsweetened shredded coconut for texture.
🍊 Orange Version: Use orange zest and juice instead of lemon.
🫐 Berry Burst: Add ½ cup fresh or frozen blueberries to the batter (toss in almond flour before folding in).
🍫 Chocolate Lemon: Add ¼ cup mini dark chocolate chips for a sweet contrast.
🥥 Frosted Option: Top with a Greek yogurt–honey frosting or coconut whipped cream.
☕ Make it Breakfast-Ready: Serve with tea or coffee—works great as a morning cake.
● Storage & Serving
- Store at room temperature for 1 day or in the fridge up to 4 days in an airtight container.
- Can be frozen up to 2 months – wrap slices individually.
- Best served slightly chilled or at room temp with tea or a light fruit topping.
● Nutrition Info (per slice, makes 8 slices)
- ✅ Calories: ~210
- ✅ Protein: ~6g
- ✅ Carbs: ~17g
- ✅ Fat: ~14g
- ✅ Sugar: ~11g
● Time Required
- ⏰ Prep Time: 10 minutes
- 🔥 Bake Time: 30–35 minutes
- ❄️ Cooling Time: 15–20 minutes