Lemon Yogurt Cake (No White Flour)
Lemon Yogurt Cake is a delightful dessert that’s light and refreshing. This version is unique because it replaces traditional white flour with nutritious almond and coconut flours. Perfect for any occasion, this cake is bursting with tangy lemon flavor and has a moist, tender crumb. 🍋✨
Why make this recipe?
This Lemon Yogurt Cake is a fantastic choice for those looking for a healthier sweet treat. By using almond and coconut flour, this recipe is gluten-free and lower in carbohydrates compared to regular cakes. Plus, the yogurt adds moisture and a lovely tang, making each bite even more enjoyable. It’s a simple recipe that anyone can whip up, making it great for both novice bakers and experienced chefs! 🍰😊
How to prepare Lemon Yogurt Cake
Follow these steps, and you’ll have a delicious Lemon Yogurt Cake ready in no time!
Ingredients:
- 1 cup almond flour 🥜
- 1/2 cup coconut flour 🥥
- 1 cup yogurt 🍶
- 3/4 cup sugar 🍬
- 3 eggs 🥚
- 1/4 cup lemon juice 🍋
- 1 lemon (zested) 🍋
- 1 teaspoon baking powder 🥄
- 1/2 teaspoon salt 🧂
Instructions:
- Preheat your oven to 350°F (175°C). 🏠
- In a mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Mix well. 💪
- In another bowl, whisk together the yogurt, sugar, eggs, lemon juice, and lemon zest until smooth. 🥄
- Gradually add the dry ingredients to the wet mixture, stirring until everything is well combined. 🍽️
- Pour the batter into a greased and floured cake pan. 🎂
- Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean. 👩🍳
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. ❄️
How to serve Lemon Yogurt Cake
This cake is perfect on its own, but you can add a dollop of whipped cream or a drizzle of honey for an extra touch. You can also serve it alongside fresh fruits like berries for a lovely presentation. 🍓🍌
How to store Lemon Yogurt Cake
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. You can also freeze the cake for up to 3 months—just make sure it’s well wrapped! ❄️
Tips for preparing Lemon Yogurt Cake
- Measure your ingredients accurately for the best results.
- Make sure your eggs and yogurt are at room temperature for better mixing.
- Feel free to adjust the amount of lemon zest or juice to suit your taste. 🍋
- You can add poppy seeds for a delicious crunch if you like! 🌼
Variations
This recipe is versatile! You can try adding chocolate chips, switch out lemon for orange, or even add some fresh blueberries to the batter for a twist. 🍫🍊🍇
FAQs
1. Can I substitute the yogurt?
Yes! You can use Greek yogurt, sour cream, or a dairy-free yogurt alternative if you prefer.
2. How can I make this recipe dairy-free?
You can substitute the yogurt with a dairy-free yogurt alternative and ensure that any additional ingredients used (like toppings) are also dairy-free.
3. What can I use instead of almond flour?
You could use oat flour or a gluten-free flour blend, but the texture and flavor will vary.
Now you have everything you need to create a wonderful Lemon Yogurt Cake without white flour. Enjoy your baking! 🍰💛