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Flourless Lemon Greek Yogurt Cake

A light and refreshing gluten-free dessert, this Flourless Lemon Greek Yogurt Cake is perfect for gatherings or a sweet treat at home.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 pieces
Course: Dessert, Sweet
Cuisine: Gluten-Free, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cake
  • ½ cup fresh lemon juice Use fresh for best flavor.
  • 1 tbsp lemon zest
  • ¼ cup honey or maple syrup Can substitute with sugar if desired.
  • 2 large eggs Ensure eggs are at room temperature.
  • 1 cup plain Greek yogurt Full-fat yogurt recommended.
  • 1 tsp vanilla extract
  • 1½ cups almond flour This recipe is designed for almond flour.
  • 1 tsp baking powder
  • Pinch salt

Method
 

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

Notes

Serve the cake chilled or at room temperature. Pair it with whipped cream, vanilla ice cream, or fresh berries. Store leftovers in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 2 months.