Protein Plate Kitchen

Juicy Lemon Yogurt Almond Cake 🍋

Ingredients

* 1½ cups fine blanched almond flour
* ½ cup plain Greek yogurt
* 2 large eggs, room temperature
* ⅓ cup honey or maple syrup
* Zest of 1 large lemon
* 2 tbsp fresh lemon juice
* 1 tsp vanilla extract
* 1 tsp baking powder
* ¼ tsp salt

Optional glossy lemon finish

* 1 tbsp honey or maple syrup
* 1 tbsp fresh lemon juice
* Extra lemon zest

Method

1. Preheat the oven to 175°C / 350°F. Line a small loaf tin with baking paper and lightly grease it.
2. Whisk the eggs, Greek yogurt, honey or maple syrup, lemon zest, lemon juice and vanilla until smooth.
3. Add the almond flour, baking powder and salt. Fold until just combined; don’t overmix.
4. Transfer to the lined tin and smooth the top.
5. Bake for around 30–38 minutes, until deeply golden and a skewer inserted into the centre comes out with a few moist crumbs rather than wet batter.
6. Let it cool in the tin for about 15 minutes before lifting it out.
7. For that glossy, juicy finish from the photos, warm the honey/maple syrup with the lemon juice and brush it over the cake while it’s still slightly warm. Finish with a little fresh lemon zest.

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