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Sugar-Free Lemon Yogurt Cake

A tender and moist sugar-free cake made with almond flour and Greek yogurt, infused with bright lemon flavor.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups Almond flour Measure by spooning into the cup and leveling
  • 1/2 cup Granulated erythritol or monk fruit sweetener Both are sugar-free options
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Sea salt
Wet Ingredients
  • 3 Large eggs, room temperature Room temperature helps with emulsification
  • 1 cup Plain Greek yogurt (full-fat or 2%)
  • 1/3 cup Melted coconut oil or butter Cool slightly before mixing
  • 2 Large lemons, zest Zest before juicing
  • 1/4 cup Fresh lemon juice
  • 2 teaspoons Pure vanilla extract
Optional Glaze
  • 1/2 cup Powdered erythritol
  • 2 to 3 tablespoons Fresh lemon juice Adjust to desired consistency

Method
 

Preparation
  1. Preheat your oven to 350F (175C). Grease and line an 8-inch round cake pan with parchment paper, or lightly spray a 9x5-inch loaf pan.
  2. In a large mixing bowl, whisk together the almond flour, erythritol, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, beat the eggs until light and fluffy. Add the Greek yogurt, melted coconut oil, lemon zest, lemon juice, and vanilla extract. Whisk until smooth and creamy.
  4. Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Do not overmix; the batter should be thick and smooth.
  5. Pour the batter into the prepared pan and spread evenly. Tap the pan gently on the counter to release any air bubbles.
Baking
  1. Bake for 35-40 minutes for a round pan or 45-50 minutes for a loaf pan, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  2. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
Glazing and Serving
  1. If using the optional glaze, mix powdered erythritol with lemon juice until smooth. Drizzle over the cooled cake.
  2. Slice and serve the cake. Store it covered at room temperature for up to 3 days, or refrigerate for up to 1 week.

Notes

Room-temperature ingredients help create a lighter texture. Don't overmix to keep the cake tender. Use non-dairy yogurt for a dairy-free version.