Ingredients:

  • 2 cups (200g) superfine almond flour
  • 1/2 cup (120g) plain Greek yogurt
  • 1/3 cup (110g) honey
  • 2 large eggs
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (5g) baking powder
  • 1/4 tsp (1.5g) sea salt
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (20g) honey

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving a slight overhang on the sides.
  2. In a large bowl, whisk together the eggs, Greek yogurt, honey, lemon juice, zest, and vanilla until the mixture is frothy and pale.
  3. Fold in the almond flour, baking powder, and salt using a spatula. Stir until just combined; do not overmix.
  4. Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes until the edges are mahogany-colored and the center springs back.
  5. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
  6. Whisk together the glaze ingredients (1 tbsp lemon juice and 1 tbsp honey) and brush over the top of the warm cake.