Flourless Lemon Greek Yogurt Cake Recipe

Introduction

This Flourless Lemon Greek Yogurt Cake is a bright and tangy dessert that’s both moist and naturally gluten-free. Made with almond flour and sweetened with honey or maple syrup, it’s a simple yet elegant treat perfect for any occasion.

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 oven to 350°F (175°C). Line or grease an 8-inch round cake pan.
2. Step 2: In a large bowl, whisk together lemon juice, zest, honey (or maple syrup), eggs, Greek yogurt, and vanilla extract until smooth.
3. Step 3: In another bowl, mix almond flour, baking powder, and salt. Gently fold this dry mixture into the wet ingredients until just combined.
4. Step 4: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
5. Step 5: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
6. Step 6: Optionally, dust with powdered sugar or top with fresh berries before serving.

Tips & Variations

• Use freshly grated lemon zest for the best aroma and flavor.
• Swap almond flour with hazelnut or cashew flour for a different nutty twist.
• For extra moisture, fold in a tablespoon of olive oil or melted butter.
• Add a teaspoon of poppy seeds to the batter for subtle texture and visual appeal.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. To enjoy, bring it to room temperature or warm a slice gently in the microwave for about 10 seconds.

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 uses almond flour for texture and moisture. Using regular flour will change the texture and may require adjustments to liquid ingredients and baking time.

Is this cake suitable for a dairy-free diet?

The cake contains Greek yogurt, which is dairy. For a dairy-free option, you could try substituting with a plant-based yogurt, but results may vary.

Flourless Lemon Greek Yogurt Cake Recipe

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★★★★★

4.9 from 73 reviews

This Flourless Lemon Greek Yogurt Cake is a moist, tangy, and naturally sweetened cake that’s perfect for those avoiding gluten or flour. Made with almond flour and Greek yogurt, it’s a wholesome dessert bursting with fresh lemon flavor and a hint of honey, ideal for a light yet satisfying treat.

• Author: rami
• 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. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease or line an 8-inch round cake pan to prevent sticking and ensure easy removal of the cake after baking.
2. Mix wet ingredients: In a large mixing bowl, whisk together fresh lemon juice, lemon zest, honey (or maple syrup), eggs, plain Greek yogurt, and vanilla extract until the mixture is smooth and well combined, creating the base flavor and moisture for the cake.
3. Combine dry ingredients: In a separate bowl, mix almond flour, baking powder, and a pinch of salt thoroughly to evenly distribute the leavening agent and salt which will help the cake rise and balance the flavors.
4. Fold dry into wet: Gently fold the dry ingredients into the wet mixture, being careful not to overmix. This ensures the batter stays light and results in a tender crumb.
5. Pour and bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
6. Cool and serve: Let the cake cool in the pan for about 10 minutes to set before transferring it to a wire rack to cool completely. Optionally, dust with powdered sugar or add fresh berries for a decorative and flavorful touch before serving.

Notes

• For a vegan version, substitute eggs with flax eggs and use maple syrup instead of honey.
• Use fresh lemon juice and zest for the best vibrant flavor.
• Ensure not to overmix the batter to keep the cake texture light and fluffy.
• Almond flour makes this cake naturally gluten-free but be sure to use certified gluten-free almond flour if necessary.
• Cooling the cake completely before adding powdered sugar or toppings prevents melting or sogginess.

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