Mediterranean Lemon Yogurt Cake (No White Flour)
Moist • Light • Refined Flour–Free
Ingredients
Dry Ingredients
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1 ½ cups oat flour or almond flour
(You can also use 1 cup oat flour + ½ cup almond flour for best texture) -
1 tsp baking powder
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½ tsp baking soda
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Pinch of salt
Wet Ingredients
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2 large eggs
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½ cup Greek yogurt
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⅓ cup honey or maple syrup
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¼ cup olive oil (extra-virgin for Mediterranean flavor)
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Zest of 2 lemons
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3 tbsp fresh lemon juice
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1 tsp vanilla extract
Optional Toppings
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A light honey-lemon drizzle
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Greek yogurt frosting
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Fresh berries
Instructions
1. Prepare the pan
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Preheat oven to 350°F (175°C).
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Grease a small loaf pan or 8-inch round pan with olive oil or line with parchment.
2. Mix the dry ingredients
In a bowl, whisk:
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oat/almond flour
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baking powder
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baking soda
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salt
3. Mix the wet ingredients
In another bowl whisk together:
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eggs
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Greek yogurt
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honey/maple
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olive oil
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lemon zest
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lemon juice
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vanilla
Mix well until smooth.
4. Combine
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Add dry ingredients into wet ingredients.
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Fold gently.
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Do not overmix, especially if using oat flour.
5. Bake
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