Lemon Yogurt Cake (No White Flour): A Bright, Moist, and Healthier Dessert You’ll Love
If you’re looking for a dessert that’s fresh, moist, and just sweet enough—without using white flour—this Lemon Yogurt Cake might become your new favorite. Made with simple ingredients, naturally brightened with fresh lemon, and enriched with creamy yogurt, this cake has a tender crumb and a sunny flavor that feels like pure comfort in every slice.
Whether you enjoy it for breakfast, as an afternoon treat, or as a light after-dinner dessert, this wholesome cake tastes delicious while still feeling nourishing.
Why This Cake Works Without White Flour
Skipping white flour doesn’t mean sacrificing texture. This recipe uses whole-grain or alternative flours (such as oat flour or almond flour) that provide:
✔️ More nutrients
✔️ Natural fiber
✔️ A soft, moist crumb
✔️ A slightly nutty, rich flavor
The yogurt keeps the batter tender, fluffy, and moist—no dry cake here!
Ingredients
Dry Ingredients:
- 1 ½ cups oat flour or fine whole-wheat pastry flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- A pinch of salt
Wet Ingredients:
- 1 cup plain yogurt (Greek or regular)
- ½ cup honey or maple syrup
- ⅓ cup olive oil or melted coconut oil
- 2 large eggs
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
Optional Glaze:
- ½ cup powdered sugar (or powdered coconut sugar)
- 1–2 tablespoons lemon juice
Instructions
1. Preheat and prepare
Heat your oven to 350°F (175°C) and line a loaf pan or round cake pan with parchment paper.
2. Mix the dry ingredients
In a bowl, whisk together oat flour (or whole-wheat pastry flour), baking powder, baking soda, and salt.
3. Mix the wet ingredients
In another bowl, combine yogurt, honey, oil, eggs, lemon zest, lemon juice, and vanilla. Whisk until smooth and creamy.
4. Combine
Pour the dry ingredients into the wet mixture and stir gently. Do not overmix—stop as soon as the batter comes together.
5. Bake
Pour the batter into the prepared pan and bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and glaze
Allow the cake to cool completely before adding the lemon glaze, if using.
Slice and enjoy!
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Tips for the Best Lemon Yogurt Cake
✨ Use fresh lemons—bottled lemon juice won’t give the same bright flavor.
✨ Greek yogurt gives a denser, creamier crumb, while regular yogurt yields a fluffier cake.
✨ Oat flour makes the cake extra tender and naturally gluten-friendly (if using certified gluten-free oats).
✨ For more lemon punch, poke holes in the warm cake and brush with a little lemon-honey syrup.
Variations
- Blueberry Lemon Yogurt Cake: Add 1 cup fresh or frozen blueberries.
- Almond Lemon Cake: Replace ½ cup flour with almond flour.
- Lemon Poppy Seed: Add 2 tablespoons poppy seeds.
- Honey Lemon Breakfast Cake: Reduce sweetener slightly and skip the glaze.
A Light, Refreshing Treat You’ll Make Again and Again
This Lemon Yogurt Cake (made with no white flour!) is the perfect balance of wholesome and delicious. Moist, zesty, and beautifully simple, it’s a dessert—or breakfast—your whole family will love.
