1. Prepare the Pan
- Preheat oven to 350°F (175°C).
- Grease and line a loaf pan or 8-inch round cake pan with parchment paper.
2. Mix Dry Ingredients
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Mix Wet Ingredients
- In another bowl, whisk yogurt, honey, oil, eggs, lemon juice, lemon zest, and vanilla until smooth.
4. Combine
- Gently fold dry ingredients into wet until just combined (don’t overmix).
5. Bake
- Pour batter into prepared pan.
- Bake 35–40 minutes (loaf) or 25–30 minutes (round pan), until golden and a toothpick comes out clean.
6. Optional Glaze
- Mix lemon juice with powdered sugar until smooth.
- Drizzle over cooled cake for extra tangy sweetness.
Tips for Success
- Use fresh lemon juice for the best flavor — bottled won’t give the same brightness.
- For a nuttier flavor, replace part of the flour with almond meal.
- Yogurt ensures moisture — don’t skip it!
- Store in the fridge for up to 5 days; it tastes even better the next day.
Serving Ideas
- Pair with a cup of tea or coffee for a light afternoon treat.
- Serve with whipped cream and fresh berries for an elegant dessert.
- Toast leftover slices lightly and spread with cream cheese for breakfast.
Final Thoughts
This Lemon Yogurt Cake (No White Flour) is tangy, moist, and beautifully simple — a treat that feels indulgent but stays wholesome. Whether enjoyed plain, glazed, or with fresh fruit, it’s a cake you’ll find yourself making again and again.