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–+ servings

Greek Yogurt Lemon Cake

This cake — a simple almond-flour sponge made rich and tender with Greek yogurt, then soaked in a lemon syrup until every crumb is saturated with brightness — is one of those recipes that becomes a reliable household favorite within one baking.
Print Recipe
Course: Dessert
Cuisine: Greek
Servings: 12 servings
Calories: 230kcal

Ingredients

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1 cup full-fat Greek yogurt
  • 4 large eggs
  • 1/2 cup melted butter or coconut oil
  • 1/2 cup erythritol or monk fruit sweetener
  • Zest of 2 lemons
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1/3 cup fresh lemon juice
  • 3 tbsp powdered erythritol
  • 1 tbsp water

Instructions

  • Preheat oven to 350F (175C). Grease a 9-inch round or 8x8 baking pan.
  • Whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
  • In a separate bowl, beat eggs, yogurt, butter, lemon zest, and vanilla. Add wet to dry and mix until smooth.
  • Pour into pan. Bake 30-35 minutes until a toothpick comes out clean.
  • While hot, poke holes across the top with a skewer.
  • Heat lemon juice, erythritol, and water until erythritol dissolves. Pour slowly over hot cake.
  • Cool 20 minutes before slicing.

Nutrition

Serving: 1slice | Calories: 230kcal | Protein: 8g | Fat: 18g | Fiber: 3g
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