Lemon Loaf Cake

Lemon Yogurt Loaf

Preparation Time: 20 mins | Cooking Time: 35 mins

Serves: 8


  • 190g of Almond Flour
  • 115g of Unsalted Butter
  • 85g of Low-Fat Greek Yogurt
  • 30g of Sweetener (Stevia)
  • 80ml of Freshly Squeezed Lemon Juice
  • 3 tbsp of Grated Lemon Zest
  • 4 tbsp of Honey
  • ½ tsp of Table Salt
  • 1 tsp of Bicarbonate of Soda
  • 1 tsp of Vanilla Extract
  • 2 Whole Eggs


  1. Pre-heat your oven to 170°C.
  2. Line an ‘8 x 4 x 2’ inch loaf tin with parchment paper.
  3. In a bowl, cream your butter and then add your sweetener and honey (you can add a bit more sweetener or granulated sugar if you want a bit more sweetness).
  4. Once your mixture is light and fluffy, add in the eggs one at a time and then your grated lemon zest.
  5. Gradually sift in your flour, bicarbonate of soda and salt, whilst folding and combining the mixture.
  6. Once fully combined, fold in your lemon juice, yogurt and vanilla extract.
  7. Pour the mixture into your loaf tin and bake for around 35-40 minutes or until your cake tester comes out clean (I used a knife).
  8. Once baked, remove from the oven and cool for 10 minutes, before removing the cake from the tin and cooling for a further 10 minutes on a wire rack.

That’s it, a version of a light and fluffy lemon loaf cake with a zesty flavour and creamy texture. If you wish you could also add a glaze with a sprinkling of cinnamon for a bit of kick.

Nutritional Information (Per Serving)*: Calories: 175 kcal; Fats: 16.6g, [of which Saturates]: 7.8g; Carbohydrates: 6.7g, [of which Sugars]: 2.0g; Protein: 6.9g; Salt: 800mg

*Please note that your breakdown may vary depending on the brand of ingredients used. 
**Please note that the image used is not a representation of my actual bake, however, I do wish it would look like that one day. 

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