Why does this recipe use both all-purpose and almond flour?

All-purpose flour provides the most essential structural gluten development for the most proper loaf shape and cleanest sliceability. Almond flour provides healthy fat, additional moisture, and a delicate lightness that makes the crumb significantly more tender and less dense than an all-purpose-only pound cake. Together they produce the most beautifully moist and most perfectly textured healthy lemon pound cake.

Why does the pound cake sometimes sink in the middle?

The three most common causes of a sunken center are using expired baking powder, adding too much baking powder, or using cold rather than room-temperature ingredients. Always check the expiration date on the baking powder container and use room-temperature eggs, yogurt, and honey for the most reliably risen and most beautifully even pound cake.

Can I make this lemon pound cake dairy-free?

Yes. Substitute the Greek yogurt with plant-based coconut yogurt or almond milk yogurt in the same quantity, and substitute the butter with coconut oil or vegan butter in the same quantity. The finished dairy-free pound cake will be equally moist and equally delicious with a subtle coconut note from the coconut oil and yogurt.

Healthy Lemon Pound Cake Easy Greek Yogurt Almond Flour Recipe

Description

The most moist and tangy Healthy Lemon Pound Cake made by whisking 1 1/4 cup all-purpose flour 1/2 cup blanched almond flour and 2 tsp baking powder then whisking 1/3 cup sugar with 1 1/2 tbsp fresh lemon zest adding 3 eggs 1/4 cup honey 3/4 cup Greek yogurt 1/4 cup melted butter and 1/2 tsp vanilla mixing dry into wet until just combined pouring into a parchment-lined 9×5-inch loaf tin baking at 350°F for 40 to 50 minutes until toothpick clean cooling completely then drizzling with lemon glaze of 1 cup powdered sugar and 2 tbsp fresh lemon juice. A completely perfect healthier lemon pound cake recipe.

Ingredients

Scale

1 1/4 cups All-Purpose Flour spooned and leveled

1/2 cup Blanched Almond Flour spooned and leveled not almond meal

2 tsp Baking Powder

1/3 cup Granulated Sugar

1 1/2 tbsp Fresh Lemon Zest approximately 2 to 3 lemons

3 large Eggs

1/4 cup Pure Honey or maple syrup

3/4 cup Plain or Vanilla Greek Yogurt 2% or 5% preferred

1/4 cup Unsalted Butter or Coconut Oil melted

1/2 tsp Pure Vanilla Extract

1 cup Powdered Sugar for glaze

2 tbsp Fresh Lemon Juice for glaze

Extra Lemon Zest for garnish

Instructions

1. Preheat oven to 350°F. Line and grease 9×5-inch loaf tin with parchment.

2. Whisk all-purpose flour, almond flour, and baking powder in medium bowl until no clumps. Set aside.

3. In large bowl whisk sugar and fresh lemon zest until fully combined.

4. Add eggs, honey, Greek yogurt, melted butter, and vanilla. Whisk until combined.

5. Add dry ingredients to wet. Mix until just combined. Do not overmix.

6. Pour into prepared tin.

7. Bake 40 to 50 minutes until toothpick comes out clean and top beautifully golden.

8. Cool completely in pan before removing.

9. Whisk powdered sugar and lemon juice until smooth for glaze. Adjust consistency as needed.

10. Drizzle glaze over completely cooled pound cake. Sprinkle extra lemon zest. Allow to set before slicing.

Prep Time: 5 minutes
Cook Time: 45 minutes
Category: Breakfast, Dessert, Healthy Baking
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 212
Sugar: 19g
Sodium: 93mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 5g
Cholesterol: 52mg

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