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Lemon Yogurt Breakfast Cake

  • Author: Mia Zarlengo
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 slices 1x
  • Category: Breakfast, Snacks, Dessert


Grain free lemon yogurt breakfast cake! Dense, moist, delicious lower sugar cake! 


  • 1 (4-oz) single serve container siggi’s lemon triple cream yogurt (can sub vanilla, honey, or plant-based yogurt here)

  • 1/3 cup honey, plus more for drizzling

  • 3 eggs

  • 3 tbsp grass fed butter or coconut oil, melted and cooled 

  • 2 tsp vanilla extract

  • Juice of 2 lemons

  • Zest of 2 lemons (don’t skip- adds lots of the flavor)

  • 2 cups almond flour

  • 2 tbsp ground flax seed

  • 1 tbsp poppy seeds (optional)
  • 1 tsp baking soda

  • Pinch of sea salt


  1. Preheat oven to 350°F and lightly grease an 8- or 9-inch cake dish (or line with parchment paper). 
  2. Whisk together yogurt, eggs, honey, butter, vanilla, lemon juice and lemon zest until well combined and smooth. Note- you won’t want to leave out the lemon zest, as it adds much of the lemon flavor to the cake.
  3. Stir in almond flour, ground flax seed, baking soda, and sea salt until well combined. The acidity of the lemon juice will cause the batter to fluff up quite a bit. Let it relax a little, then stir again one last time.
  4. Spread batter out evenly in cake dish with a spatula. Bake for 30 minutes, or until a toothpick stuck into the center comes out clean and the top is slightly browned. Allow to completely cool for at least 30 minutes before slicing and serving. While cake is still cooling, drizzle honey over the top of the cake and let set in.


You can sub in another flavor of siggi’s, like vanilla, though it may change the flavor very slightly.