Lemon Yogurt Cake
Basic Information
- Servings: 4
- Serving Size: 1 slice
- Difficulty: 3
- Budget: 3
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Meal Type: Main Dish
Diet Types
- Gluten-Free
- Vegetarian
- DASH
- Intermittent Fasting
- Flexitarian
- Blue Zones
- Halal
- Kosher (if yogurt is certified)
Equipment
- - 8-inch round baking pan
- - Medium bowl
Ingredients
- 1 cup almond flour
- 1/2 cup plain Greek yogurt (full-fat)
- 2 large eggs
- 2 tablespoons honey
- 1 tablespoon lemon zest
- 1 teaspoon lemon juice
Directions
- - Preheat oven to 350°F (175°C).
- - In a medium bowl, mix almond flour, yogurt, eggs, honey, lemon zest, and lemon juice until smooth.
- - Pour into a greased 8-inch round pan and bake for 25-30 minutes until set; cool and slice into 4 pieces.
- - Serve at room temperature.
Storage
Refrigerate in an airtight container for up to 3 days.
Nutrition
- Calories: 200
- Protein: 8g
- Fat: 14g
- Carbs: 12g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A