Ingredients

For the Cake:

• 1 cup almond flour
  
• 1 cup all-purpose flour (or 1:1 gluten-free flour)
  
• 11/2 tsp baking powder
  
• 1/4 tsp salt
  
• 3 eggs
  
• 1/2 cup plain Greek yogurt
  
• 1/2 cup maple syrup
  
• 1/4 cup olive oil or melted butter
  
• Juice + zest of 1 lemon
  
• 1 tsp vanilla extract
  
• 1/2 tsp almond extract (optional, but recommended)
  
  

For the Drizzle:

• 3 tbsp almond butter
  
• 1 tbsp maple syrup
  
• 1–2 tbsp warm milk (to thin, as needed)
  
• Optional: a pinch of sea salt or lemon zest on top
  
  

Instructions:

1. Prep the Oven & Pan

Preheat oven to 350°F (175°C). Generously grease a small bundt pan or 9-inch cake pan.

2. Mix Dry Ingredients

In a bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.

3. Mix Wet Ingredients

In another bowl, whisk the eggs, yogurt, maple syrup, olive oil, lemon juice + zest, vanilla, and almond extract until smooth.

4. Combine & Pour

Fold the dry ingredients into the wet until just combined. Pour into prepared pan and smooth the top.

5. Bake

Bake for 30–35 minutes, or until a toothpick comes out clean and the top is lightly golden. Let cool for 10 minutes, then gently remove from the pan and cool completely.

6. Drizzle Time

Whisk almond butter, maple syrup, and warm milk together until smooth and pourable. Drizzle generously over the cooled cake. Garnish with lemon zest or a sprinkle of sliced almonds if desired.

Slow Coffee Break Moments

This cake is designed for the moment after the chaos—when the kids are napping, your inbox can wait, and you pour yourself a hot cup of something good.
A few tips to truly enjoy this moment:

• Plate your cake. No nibbling from the kitchen counter. You deserve a real slice.
  
• Sit by a window. Let the light hit your coffee and your cake.
  
• Put your phone down. Read a few pages, close your eyes, or just enjoy the quiet.
  
• Take 10 minutes. It’s not just dessert—it’s a reset.
  
  

You’ll return to the rest of your day with a bit more softness.

Dietitian Notes

This cake is:

• Naturally higher in protein thanks to almond flour and Greek yogurt
  
• Sweetened with maple syrup, not refined sugar
  
• A more mindful dessert or snack that pairs beautifully with tea or coffee
  
• Made with healthy fats from almonds and olive oil
  
  

Storage

• Store covered at room temp for 2 days, or in the fridge for 4–5 days
  
• Freeze slices individually—reheat gently before serving
  
• Drizzle just before serving if making ahead
  
  

Baked It? I’d Love to See!

Tag @thefoodstylistrd if you make this Lemon Almond Bundt Cake—I love seeing how you serve it: solo with coffee, with berries on the side, or tucked into a weekend picnic.