Description
A simple, gluten-free lemon loaf made with almond flour and Greek yogurt, perfect for breakfast or dessert.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/2 cup plain Greek yogurt
- 2 large eggs (room temperature)
- 1/3 cup honey or maple syrup
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest (finely grated)
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 1 tsp vanilla extract
Instructions
- Heat oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment or grease well.
- Whisk eggs, Greek yogurt, honey or maple syrup, lemon juice, lemon zest, and vanilla until fully combined and slightly frothy.
- Stir in almond flour, baking powder, and salt until a smooth, thick batter forms.
- Spread batter in pan and smooth the top.
- Bake for 35–45 minutes until golden and a toothpick comes out mostly clean.
- Cool in the pan for 10 minutes, then lift out to a wire rack and cool for at least 20 minutes before slicing.
Notes
For a sweeter option, use a thin glaze of lemon juice and powdered sugar. Pairs well with yogurt or fresh berries.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg