Description
Tender, zesty, and actually moist—this gluten-free lemon loaf swaps refined flour for almond flour and uses Greek yogurt for a plush crumb. Bright citrus and vanilla make it brunch-worthy, snack-ready, and weeknight simple.
Ingredients
Units
Scale
Dry Base
- 1 1/2 cups almond flour
Moisture
- 1/2 cup plain Greek yogurt
Binders & Sweetener
- 2 large eggs (room temperature)
- 1/3 cup honey or maple syrup
Citrus
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest (finely grated)
Leavening & Flavor
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 1 tsp vanilla extract
Instructions
- Preheat & Prep Pan: Heat oven to 350°F (175°C). Line an 8×4‑inch loaf pan with parchment (overhang for easy lift) or grease well.
- Whisk Wets: In a bowl, whisk eggs, Greek yogurt, honey/maple, lemon juice, lemon zest, and vanilla until fully combined and slightly frothy.
- Add Dries: Stir in almond flour, baking powder, and salt until a smooth, thick batter forms (it will be thicker than regular cake batter).
- Bake: Spread batter in pan and smooth the top. Bake 35–45 minutes until golden and a toothpick comes out mostly clean (no wet batter).
- Cool & Set: Cool in pan 10 minutes, then lift out to a wire rack. Cool at least 20 minutes more before slicing for clean cuts.
Notes
For extra lemon pop, brush the warm loaf with 1 tbsp lemon juice mixed with 1 tbsp honey. Dairy-free: use coconut yogurt. Storage: wrap and keep at room temp 2 days or refrigerate up to 5 days; freeze slices up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert, Snack
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 11
- Fat: 12
- Carbohydrates: 14
- Fiber: 2
- Protein: 7
