Lemon Yogurt Cake

Recipe submitted by: Amy Pickett

Recipe courtesy of:

For this recipe I used blanched almond flour which is slightly softer and more flour-like.
cook 10

What's in it


1 cup almond flour
1/2 cup sweet rice flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of fine sea salt
1 cup packed organic light brown sugar
5 medium free-range organic eggs
4 oz. light cream cheese (or butter or vegan margarine), softened
1/2 cup organic plain or lemon yogurt- low fat is fine
2 tablespoons fresh lemon juice
Lemon zest (fine grated peel) from 1 fresh lemon
1 teaspoon bourbon vanilla extract

How to cook it


  • Preheat the oven to 350ºF. Line the bottom of a 9-inch Springform or cake pan with buttered parchment paper.
  • In a bowl whisk together the almond flour, sweet rice flour, baking powder, baking soda, sea salt and sugar.
  • Beat the eggs in separate large mixing bowl until they are light and foamy. Beat in the cream cheese and yogurt until combined.
  • Add in the lemon juice, lemon zest and vanilla; beat to combine.
  • Add in the flour mixture a bit at a time and beat on medium speed for a minute or two.
  • Pour the batter into the prepared cake pan. Bake in the center of a pre-heated 350ºF. oven for about 40 minutes or until a wooden toothpick inserted into the center of the cake emerges clean.
  • Cool on a wire rack; and release from the pan. Dust with powdered sugar. This cake freezes well.