Prepare to embark on a culinary journey that will transform your breakfast or afternoon tea into an extraordinary experience! This Greek Yogurt Lemon Coffee Cake isn't just another gluten-free recipe – it's a tantalizing blend of bright citrus notes, creamy Greek yogurt, and a perfectly moist texture that will make your taste buds dance with joy. Whether you're a gluten-free food lover or simply someone who appreciates a show-stopping dessert, this recipe promises to be your new obsession.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Greek
Serves: 8 servings
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup Greek yogurt
- 1/2 cup honey
- 2 large eggs
- 1/4 cup lemon juice
- 1 tbsp lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, combine 1 1/2 cups of almond flour, 1/2 cup of coconut flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk these dry ingredients together until well combined.
- In a separate bowl, mix together 1 cup of Greek yogurt, 1/2 cup of honey, and 2 large eggs. Whisk until the mixture is smooth and the ingredients are fully incorporated.
- Add 1/4 cup of fresh lemon juice and 1 tablespoon of lemon zest to the yogurt mixture. Stir until well combined, ensuring that the lemon juice and zest are evenly distributed throughout the mixture.
- Gradually pour the wet ingredients into the bowl containing the dry ingredients. Using a spatula, gently fold the mixture together until just combined. Be careful not to overmix, as this can affect the texture of the cake.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on the cake as baking times may vary depending on your oven.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
- Once the cake has cooled, you can serve it as is or dust it lightly with powdered sugar for an added touch. Enjoy your Greek Yogurt Lemon Coffee Cake!
Tips
- Ingredient Temperature Matters: Ensure your eggs and Greek yogurt are at room temperature for better ingredient integration and a smoother batter.
- Zest Like a Pro: When zesting your lemon, only remove the bright yellow part of the skin. The white pith underneath can add bitterness to your cake.
- Gentle Mixing is Key: When combining wet and dry ingredients, fold gently to maintain the cake's light and airy texture. Overmixing can lead to a dense, tough cake.
- Oven Accuracy: Use an oven thermometer to ensure your oven is precisely at 350°F (175°C) for even baking.
- Cooling Technique: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. This helps prevent the cake from breaking apart.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Serving Suggestion: For an extra touch of elegance, serve with a dollop of additional Greek yogurt or a light lemon glaze.
Nutrition Facts
Calories: 260kcal
Carbohydrates: 20g
Protein: 10g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 55mg
