Comments on: Lemon Yogurt Cake

By: Julie

Julie — Thu, 30 Jul 2026 21:19:27 +0000

What are the nutritional values of this recipe as far as calories and etc. go

By: Declan

Declan — Tue, 07 Jul 2026 08:22:55 +0000

Hi there

Is it possible to get recipe in gms rather than cups and 1/2 cups

Thank you

By: G

Mon, 22 Jun 2026 21:57:35 +0000

I have two questions. Could I use whole wheat flour instead of almond flour? Could some fresh blueberries be folded into the batter? Thanks.

By: Olivia

Olivia — Sat, 20 Jun 2026 22:15:41 +0000

Great recipe , easy , quick , taste good . I cut the sugar , used plain fat free Greek yogurt . Came out perfect ! 👌

By: Linda

Linda — Sun, 07 Jun 2026 20:13:36 +0000

I made the cake exactly according to the recipe using gluten free almond flour. I actually doubled the recipe and made two loaves, it goes fast! It was moist and delicious, everyone loved it—perfect for book club. I used good quality olive oil and no taste of olive oil at all. I did make it the night before and was afraid to refrigerate. It was drier the next day although I placed in airtight container. I refrigerated the leftovers and they became even moister after being in the refrigerator. I recommend that if you make it a day ahead, go ahead and put on the glaze, let set up for an hour or more, and refrigerate in an airtight container on parchment paper. I will definitely make this again!

By: Sarah

Sarah — Sat, 06 Jun 2026 03:55:28 +0000

I’ve made this a few times, it has a really great texture! I do increase the zest though and swap the olive oil for a flavourless oil ! Orange makes a great swap ( I did zest of 3 medium oranges). I don’t bother with the glaze either and just slice and serve! It seems to freeze well too!

By: Chinks

Chinks — Sat, 02 May 2026 08:22:42 +0000

Nice recipe! I cut out the sugar and added same amount of maple syrup, plus a bit of honey. Also added several teaspoons of lemon juice for extra taste.
Also incorporated some whole-wheat flour to compensate for extra liquid.

However, I do find the olive oil taste too strong! I would use butter instead, or something more mild like avocado oil, for the sake of taste. Even with extra lemon I couldn’t hide the taste.

However all in all- very delicious and great texture!

By: Naomi

Naomi — Sat, 25 Apr 2026 15:19:31 +0000

Hi, can i use lactose free yogurt?

By: Jeanine Donofrio

Jeanine Donofrio — Thu, 09 Apr 2026 18:38:10 +0000

In reply to Joanne Whalen. I would use a gluten free all purpose blend if you just need it to be gluten free. Subbing almond flour 1:1 for regular flour doesn't usually work out.

By: Jeanine Donofrio

Jeanine Donofrio — Thu, 09 Apr 2026 18:37:58 +0000

In reply to Amy Hughes. I think the batter would be too wet.