Flourless Lemon Greek Yogurt Cake Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
