Lemon Yogurt Cake No White Flour
2. Whisk the Wet Ingredients
In a large bowl, combine your 3 large eggs, ½ cup of plain Greek yogurt, ½ cup of honey (or maple syrup), ¼ cup of melted coconut oil, and the fresh lemon juice and zest. Whisk vigorously for 1–2 minutes until the mixture is smooth, creamy, and beautifully unified. 🌪️🍋🥚
3. Fold in the Dry Ingredients
Add the 1 ½ cups of almond flour, 1 teaspoon of baking powder, and ½ teaspoon of sea salt directly into the wet mixture. Switch to a spatula and fold gently until a uniform, thick cake batter forms. Be sure to break up any tiny almond flour clumps! 🥣🥜
4. Pour and Dress It Up
Pour the golden lemon batter into your prepared loaf pan, using your spatula to smooth out the surface evenly. If desired, generously scatter a handful of sliced almonds completely across the top to build a gorgeous, crunchy crown. 🌊🪵
5. Bake to Golden Perfection
Pop the pan into the oven and bake for 40–45 minutes. Keep an eye on it around the 30-minute mark—if the almond toppings are browning too quickly, loosely tent a piece of foil over the top! The loaf is done when a toothpick inserted into the center comes out completely clean. ⏲️🔥
6. Cool, Slice, and Savor
Remove the pan from the oven and let the cake rest inside the tin for 10 minutes. Then, use the parchment handles to carefully transfer the loaf onto a wire cooling rack. Let it cool completely before slicing—almond flour cakes need a little time to fully set into their perfect, sliceable density! 🍽️🎉😋
