Description
Zesty, fragrant, and perfectly moist, this gluten-free Greek lemon cake stays true to classic village flavors with fresh lemon and olive oil.
Ingredients
Scale
- 1 1/2 cups gluten-free all-purpose flour blend
- 1/2 cup almond flour
- 1 cup Greek yogurt (plain, full-fat)
- 1/2 cup olive oil
- 3/4 cup sugar
- 3 large eggs
- Zest of 2 large lemons
- Juice of 1 large lemon
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- Optional: powdered sugar or honey drizzle for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and line a loaf pan or round cake pan with parchment paper.
- In a large bowl, whisk eggs and sugar until light and fluffy. Add Greek yogurt, olive oil, lemon zest, and lemon juice. Mix until smooth.
- In a separate bowl, whisk together gluten-free flour, almond flour, baking powder, and salt. Gradually fold dry ingredients into wet mixture until just combined.
- Pour batter into prepared pan and smooth the top. Bake for 40–50 minutes or until a toothpick inserted in the center comes out clean.
- Let cake cool completely. Dust with powdered sugar or drizzle with honey if desired.
Notes
Use a good gluten-free flour blend. Don’t overmix the batter for a tender crumb. Greek yogurt and olive oil keep it moist and full of Greek flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg