Zesty & Joyful Lemon Yogurt Cake with Almond Flour – Naturally Gluten-Free Delight

1. Preheat oven to 350°F (175°C). Grease and line your 8-inch round or loaf pan.

2. In a bowl, whisk together Greek yogurt, eggs, honey or maple syrup, vanilla extract, lemon zest, and lemon juice until well combined.

3. In a separate bowl, whisk together almond flour, baking powder, and salt.

4. Fold dry ingredients into the wet mixture until just combined. Don’t overmix.

5. Pour the batter into your prepared pan and smooth the top.

6. Bake for 30–35 minutes (loaf) or 25–30 minutes (round) until a toothpick inserted comes out clean.

7. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

8. Serve as is or top with glaze, berries, or nuts.