Name: Flourless Lemon Greek Yogurt Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Greek
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

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Introduction

This Flourless Lemon Greek Yogurt Cake is a light, tangy treat perfect for those seeking a gluten-free dessert. Made with almond flour and sweetened naturally, it’s moist and bursting with fresh lemon flavor.

A close-up view of a slice of yellow cake with a light, crumbly texture and a slightly golden crust on top, resting on a white plate. The cake looks moist inside with a soft, smooth top layer and a faint sprinkle of powdered sugar. The plate is placed on a white marbled surface, and the lighting highlights the slight shine and softness of the cake's surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 350°F (175°C). Line or grease an 8-inch round cake pan.
Step 2: In a large bowl, whisk together the lemon juice, lemon zest, honey, eggs, Greek yogurt, and vanilla extract until smooth.
Step 3: In another bowl, combine the almond flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined.
Step 4: Pour the batter into the prepared pan and smooth the top with a spatula.
Step 5: Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 7: Optionally, dust with powdered sugar or top with fresh berries before serving.

Tips & Variations

Use fresh lemon juice and zest for the brightest flavor.
Replace honey with maple syrup for a vegan-friendly option.
For extra moisture, add a tablespoon of olive oil or melted coconut oil to the batter.
Serve with a dollop of whipped cream or a drizzle of lemon glaze for added indulgence.

Storage

Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving or warm slightly in the oven for a few minutes. This cake also freezes well—wrap tightly and freeze for up to 1 month; thaw overnight in the fridge.

How to Serve

A slice of soft, golden yellow cake with a slightly shiny, sugary top layer sits on a white plate. The cake appears moist and fluffy inside, with a thin crust that glistens lightly. The edges are gently browned, and a small dusting of powdered sugar is visible on top. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 using almond flour, which provides moisture and texture. Using regular flour will change the texture and may require adjusting the liquid ingredients.

Is this cake dairy-free?

Not as written, since it uses Greek yogurt. You can substitute with a dairy-free yogurt alternative to make it dairy-free, but it may alter the taste and texture slightly.