Flourless Lemon Greek Yogurt Cake Recipe

Introduction

This Flourless Lemon Greek Yogurt Cake is a bright and tangy treat that’s naturally gluten-free and moist. With zesty lemon and creamy yogurt, it’s perfect for a light dessert or an afternoon snack.

Ingredients

• ½ cup fresh lemon juice
• 1 tbsp lemon zest
• ¼ cup honey or maple syrup
• 2 large eggs
• 1 cup plain Greek yogurt
• 1 tsp vanilla extract
• 1½ cups almond flour
• 1 tsp baking powder
• Pinch of salt

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line or grease an 8-inch round cake pan to prepare it for baking.
2. Step 2: In a large bowl, whisk together the fresh lemon juice, lemon zest, honey (or maple syrup), eggs, Greek yogurt, and vanilla extract until the mixture is smooth and well combined.
3. Step 3: In a separate bowl, mix the almond flour, baking powder, and a pinch of salt. Carefully fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
4. Step 4: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
5. Step 5: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
6. Step 6: Optional: dust the cake with powdered sugar or top with fresh berries before serving for an extra touch of sweetness and color.

Tips & Variations

• For a dairy-free version, substitute the Greek yogurt with a plant-based yogurt alternative.
• Use fresh lemon zest for the best flavor; avoid dried zest as it can be bitter.
• Add a handful of fresh blueberries or raspberries to the batter for a fruity twist.
• Ensure the eggs are at room temperature to help the batter mix more evenly.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. To serve, bring it to room temperature or warm slightly in the microwave for about 10 seconds. You can also freeze the cake wrapped tightly for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

This recipe is designed to be flourless and gluten-free, relying on almond flour for texture and moisture. Using regular flour will change the texture and moisture level, but you can substitute with an equal amount of all-purpose flour if desired.

Is this cake very sweet?

The cake has a balanced sweetness from the honey or maple syrup and the natural tartness of lemon juice and yogurt. If you prefer it sweeter, you can drizzle extra honey on top or serve with a sweet glaze.

Flourless Lemon Greek Yogurt Cake Recipe

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★★★★★

4.8 from 87 reviews

This Flourless Lemon Greek Yogurt Cake is a moist, tangy, and naturally sweetened dessert made without flour. Featuring almond flour and Greek yogurt, it offers a gluten-free option with bright lemon flavor and a tender crumb, perfect for a light treat or an elegant dessert.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Greek
• Diet: Gluten Free

Ingredients

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Wet Ingredients

• ½ cup fresh lemon juice
• 1 tbsp lemon zest
• ¼ cup honey or maple syrup
• 2 large eggs
• 1 cup plain Greek yogurt
• 1 tsp vanilla extract

Dry Ingredients

• 1½ cups almond flour
• 1 tsp baking powder
• Pinch of salt

Instructions

1. Prepare the oven and pan: Preheat your oven to 350°F (175°C). Line or grease an 8-inch round cake pan thoroughly to prevent sticking.
2. Mix wet ingredients: In a large bowl, whisk together fresh lemon juice, lemon zest, honey or maple syrup, eggs, Greek yogurt, and vanilla extract until the mixture is smooth and well combined.
3. Combine dry ingredients: In a separate bowl, mix almond flour, baking powder, and a pinch of salt to evenly distribute the leavening agent.
4. Fold wet and dry ingredients: Gently fold the dry mixture into the wet ingredients until just combined, taking care not to overmix to keep the cake tender.
5. Bake the cake: Pour the batter into the prepared cake pan and smooth the surface. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Optionally, dust with powdered sugar or top with fresh berries before serving.

Notes

• Use fresh lemon juice and zest for the brightest flavor.
• Honey and maple syrup can be used interchangeably as natural sweeteners.
• Make sure almond flour is finely ground for the best texture.
• Do not overmix batter to keep the cake light and fluffy.
• If you want a sweeter crust, dust with powdered sugar or add a lemon glaze once cooled.
• This cake can be stored in an airtight container in the fridge for up to 3 days.

Keywords: flourless cake, lemon cake, Greek yogurt cake, gluten free dessert, almond flour cake, healthy lemon cake, natural sweetener cake