Flourless Lemon Yogurt Cake Recipe

Introduction

This flourless lemon yogurt cake is a bright, tangy treat that’s both moist and naturally sweetened. Easy to make with simple ingredients, it’s perfect for a light dessert or afternoon snack.

Ingredients

• ⅓ cup (80 ml) fresh lemon juice
• 1 tablespoon lemon zest
• 3 large eggs
• ⅓ cup (80 ml) maple syrup or honey
• ½ cup (120 g) plain Greek yogurt
• 1 teaspoon vanilla extract
• 1 cup (100 g) almond flour
• 1 teaspoon baking powder
• ¼ teaspoon salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides.
2. Step 2: In a mixing bowl, whisk together the lemon juice, lemon zest, eggs, maple syrup or honey, Greek yogurt, and vanilla extract until smooth.
3. Step 3: Add the almond flour, baking powder, and salt. Stir until the batter is fully combined and no lumps remain.
4. Step 4: Pour the batter into the prepared cake pan and smooth the top.
5. Step 5: Bake for 30–35 minutes, or until the center is set and a toothpick inserted comes out clean.
6. Step 6: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

• For extra zest, add a teaspoon of lemon zest to the batter before baking.
• Replace vanilla extract with almond extract for a different flavor twist.
• Use honey for a richer sweetness or maple syrup for a subtle caramel note.
• Serve with fresh berries or a dusting of powdered sugar for added elegance.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. To serve, bring to room temperature or warm slightly in the oven for a few minutes. This cake also freezes well; thaw overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of flour instead of almond flour?

This recipe relies on almond flour for its texture and moisture; replacing it with regular flour will change the outcome and may require additional adjustments.

Is this cake suitable for gluten-free diets?

Yes, since it contains no wheat flour, this cake is naturally gluten-free, making it a great option for those avoiding gluten.

Flourless Lemon Yogurt Cake Recipe

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4.9 from 595 reviews

This Flourless Lemon Yogurt Cake is a moist, tangy, and naturally sweetened dessert made with almond flour, fresh lemon juice, and Greek yogurt. Perfect for those avoiding gluten and looking for a light yet flavorful cake, it combines the bright citrus notes with the creamy texture of yogurt for a deliciously healthy treat.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Total Time: 40-45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Cake Ingredients

• ⅓ cup (80 ml) fresh lemon juice
• 1 tablespoon lemon zest
• 3 large eggs
• ⅓ cup (80 ml) maple syrup or honey
• ½ cup (120 g) plain Greek yogurt
• 1 teaspoon vanilla extract
• 1 cup (100 g) almond flour
• 1 teaspoon baking powder
• ¼ teaspoon salt

Instructions

1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides to prevent sticking.
2. Mix Wet Ingredients: In a mixing bowl, whisk together the fresh lemon juice, lemon zest, eggs, maple syrup or honey, Greek yogurt, and vanilla extract until the mixture is smooth and well combined.
3. Add Dry Ingredients: Incorporate the almond flour, baking powder, and salt into the wet mixture. Stir gently but thoroughly until the batter is smooth with no lumps, ensuring an even texture.
4. Pour and Smooth Batter: Transfer the cake batter into the prepared pan, using a spatula to smooth the surface evenly for uniform baking.
5. Bake the Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
6. Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing and serving.

Notes

• You can substitute maple syrup with honey or a preferred liquid sweetener.
• Ensure fresh lemon juice and zest for the best bright citrus flavor.
• Use plain Greek yogurt for creaminess and tang; flavored yogurts may alter the taste.
• Allow the cake to cool completely for easier slicing and better texture.
• This cake is gluten-free due to the use of almond flour instead of wheat flour.

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