Flourless Lemon Greek Yogurt Cake Recipe
This Flourless Lemon Greek Yogurt Cake is a moist and tangy dessert that combines fresh lemon juice and zest with creamy Greek yogurt and almond flour for a naturally gluten-free treat. Sweetened with honey or maple syrup, it has a light texture and bright citrus flavor, perfect for a healthy dessert option.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 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 the oven: Preheat your oven to 350°F (175°C). Grease or line an 8-inch round cake pan to prevent sticking.
- Mix wet ingredients: In a large bowl, whisk together the fresh lemon juice, lemon zest, honey (or maple syrup), eggs, Greek yogurt, and vanilla extract until you get a smooth mixture.
- Combine dry ingredients: In a separate bowl, mix the almond flour, baking powder, and a pinch of salt.
- Fold mixtures together: Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- Bake the cake: Pour the batter into the prepared cake pan, smooth the top, and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve: Optionally dust the cake with powdered sugar or garnish with fresh berries before serving for an extra touch of sweetness and presentation.
Notes
- This cake is naturally gluten-free due to the use of almond flour and contains no traditional flour.
- Use fresh lemon juice and zest for the best, brightest flavor.
- Honey and maple syrup can be used interchangeably depending on your preference.
- Do not overmix the batter to ensure a tender crumb.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Allow the cake to cool completely before dusting with powdered sugar to prevent clumping.
Keywords: Flourless lemon cake, Greek yogurt cake, gluten-free dessert, almond flour cake, healthy lemon cake, honey sweetened cake
