Ingredients:

  • 2 cups (192g) superfine almond flour
  • 1/2 cup (120g) plain Greek yogurt
  • 3 large (150g) eggs, room temperature
  • 1/2 cup (115g) maple syrup
  • 1 tsp (5g) baking powder
  • 1/4 tsp (1.5g) sea salt
  • 2 tbsp (12g) fresh lemon zest
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5ml) pure vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease an 8 inch cake pan and line the bottom with parchment paper.
  2. In a large mixing bowl, whisk the eggs and maple syrup until the mixture is pale and slightly frothy. Note: This aeration helps the cake rise since we have no gluten.
  3. Stir in the Greek yogurt, lemon juice, lemon zest, and vanilla extract until the batter is smooth and emulsified.
  4. Sift the almond flour, baking powder, and salt directly into the bowl.
  5. Gently fold in the dry ingredients using a spatula. Stir just until no dry pockets remain. Note: Over mixing can make the cake too dense.
  6. Pour the batter into the prepared pan and smooth the top with your spatula.
  7. Bake for 35–40 minutes until a toothpick inserted into the center comes out clean with a few moist crumbs.
  8. Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack.