Flourless Lemon Greek Yogurt Cake Recipe

Introduction

This Flourless Lemon Greek Yogurt Cake is a bright and tangy treat that’s both moist and naturally sweetened. Made without flour, it’s perfect for those looking for a gluten-free dessert that doesn’t sacrifice flavor or texture. The combination of fresh lemon and creamy Greek yogurt creates a delightful balance that’s sure to impress.

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 your oven to 350°F (175°C). Grease or line an 8-inch round cake pan to prevent sticking.
2. Step 2: In a large bowl, whisk together lemon juice, lemon zest, honey (or maple syrup), eggs, Greek yogurt, and vanilla extract until the mixture is smooth.
3. Step 3: In a separate bowl, combine almond flour, baking powder, and a pinch of salt. Gently fold the dry ingredients into the wet mixture until just combined—avoid overmixing.
4. Step 4: Pour the batter into the prepared pan, smoothing 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 before transferring it to a wire rack to cool completely.
6. Step 6: For a finishing touch, dust lightly with powdered sugar or serve topped with fresh berries if desired.

Tips & Variations

• Use fresh lemon juice and zest for the best bright flavor.
• Swap honey for maple syrup to make it vegan-friendly but note the flavor difference.
• Add a handful of blueberries or poppy seeds to the batter for extra texture and taste.
• Make sure not to overbake; the cake should be moist and tender.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving or warm slightly in the microwave for a soft texture. This cake can also be frozen for up to 1 month; thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

This recipe relies on almond flour for its moist, dense texture and flavor. Using regular flour will change the texture and may require added liquid and leavening adjustments.

Is this cake dairy-free?

This cake contains Greek yogurt, so it is not dairy-free. To make a dairy-free version, substitute the Greek yogurt with a plant-based yogurt, keeping in mind that the texture and taste may vary slightly.

Flourless Lemon Greek Yogurt Cake Recipe

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★★★★★

4.9 from 133 reviews

This Flourless Lemon Greek Yogurt Cake is a moist, tangy, and naturally sweetened dessert that combines fresh lemon juice and zest with creamy Greek yogurt and almond flour for a gluten-free treat. With no flour and a hint of honey or maple syrup, this cake is a perfect light option that bakes quickly and can be dressed up with powdered sugar or fresh berries for added flavor.

• Author: Ria
• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Total Time: 40-45 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. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line or grease an 8-inch round cake pan to prevent the cake from sticking.
2. Mix wet ingredients: In a large bowl, whisk together the 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 the almond flour, baking powder, and a pinch of salt thoroughly. Then gently fold this dry mixture into the wet ingredients until just combined, being careful not to overmix.
4. Bake the cake: Pour the batter into the prepared cake pan and smooth the top evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool the cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
6. Serve: Optionally dust the cooled cake with powdered sugar or top with fresh berries before serving to enhance flavor and presentation.

Notes

• Use fresh lemon juice and zest for the best bright citrus flavor.
• The cake is naturally gluten-free due to the use of almond flour.
• You can substitute honey with maple syrup to keep the recipe vegan-compatible, but note that eggs are included, so it may not be fully vegan.
• Do not overmix the batter to maintain a tender crumb.
• Store the cake in an airtight container in the refrigerator for up to 3 days.

Keywords: Flourless Cake, Lemon Cake, Greek Yogurt Cake, Gluten Free Dessert, Almond Flour Cake, Healthy Cake, Citrus Dessert