Description

This Flourless Lemon Greek Yogurt Cake is light, moist, creamy, and naturally gluten-free. Greek yogurt gives the cake a soft, tender texture, while fresh lemon zest and juice add a bright citrus flavor. It is simple enough for an everyday dessert but elegant enough for afternoon tea or a special gathering.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 40–45 minutes
• Cooling Time: 30–45 minutes
• Total Time: About 1 hour 30 minutes
• Servings: 8
• Category: Dessert / Cake
• Cuisine: Mediterranean-inspired
• Diet: Gluten-free, vegetarian

Ingredients

For the Cake

• 1½ cups (360 g) full-fat Greek yogurt
• 4 large eggs
• ¾ cup (150 g) granulated sugar
• ¼ cup (60 ml) fresh lemon juice
• 1 tablespoon finely grated lemon zest
• 1 teaspoon vanilla extract
• ½ cup (50 g) almond flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• ¼ teaspoon salt

For Topping — Optional

• ½ cup powdered sugar
• 1–2 teaspoons fresh lemon juice
• Extra lemon zest
• Fresh berries for serving

Instructions

1. Prepare the oven:
   Preheat the oven to 350°F (175°C). Grease an 8-inch (20-cm) round cake pan and line the bottom with parchment paper.
2. Mix the wet ingredients:
   In a large bowl, whisk together the Greek yogurt, eggs, sugar, lemon juice, lemon zest, and vanilla until smooth.
3. Combine the dry ingredients:
   In another bowl, whisk together the almond flour, cornstarch, baking powder, and salt.
4. Make the batter:
   Gradually add the dry ingredients to the yogurt mixture. Stir gently until just combined. Avoid overmixing.
5. Bake:
   Pour the batter into the prepared pan and smooth the surface. Bake for 40–45 minutes, or until the center is set and the top is lightly golden.
6. Cool:
   Allow the cake to cool in the pan for about 15 minutes. Carefully remove it from the pan and let it cool completely on a wire rack.
7. Add the topping:
   For a simple lemon glaze, mix powdered sugar with lemon juice until smooth. Drizzle over the cooled cake and finish with a little lemon zest.
8. Serve:
   Slice and serve chilled or at room temperature. Fresh berries or a spoonful of Greek yogurt make excellent accompaniments.

Recipe Notes

• Use thick Greek yogurt, not a very thin regular yogurt, for the best texture.
• Fresh lemon juice and freshly grated zest give the cake a much brighter flavor than bottled juice.
• The cake will be quite soft when warm and becomes firmer as it cools.
• For a stronger lemon flavor, add another teaspoon of lemon zest.
• If using sweetened Greek yogurt, reduce the added sugar.
• Almond flour gives the cake richness while keeping it flourless. For a nut-free version, use finely ground certified gluten-free oat flour, though the texture will change.
• Because this cake contains yogurt, store leftovers covered in the refrigerator.

Helpful Tips

For a moist cake: Don’t overbake. Remove it when the center is just set.

For a smooth texture: Bring the Greek yogurt and eggs close to room temperature before mixing.

For easy removal: Parchment paper on the bottom of the pan makes releasing the cake much easier.

For extra lemon flavor: Rub the lemon zest into the sugar with your fingers before adding the other ingredients. This helps release the lemon oils.

For a prettier presentation: Dust the cooled cake with powdered sugar and decorate with thin lemon slices and fresh berries.

Approximate Nutritional Information

Per serving, based on 8 servings and without optional glaze or berries.

Nutrition will vary depending on the Greek yogurt, almond flour, and other brands used.

Potential Benefits

• Greek yogurt: Provides protein and calcium and contributes to the cake’s creamy texture.
• Lemon: Adds vitamin C and bright citrus flavor.
• Almond flour: Provides some protein, fiber, and unsaturated fats.
• Flourless: Naturally avoids wheat flour, making the recipe suitable for many gluten-free diets when all packaged ingredients are certified gluten-free.
• Protein-rich dessert: Greek yogurt and eggs provide more protein than a typical traditional cake.

Frequently Asked Questions

Can I make this cake without almond flour?
Yes. Finely ground gluten-free oat flour can be substituted, although the cake will have a slightly different texture.

Can I use low-fat Greek yogurt?
Yes, but full-fat Greek yogurt generally produces a richer and creamier cake.

Why did my cake sink slightly in the middle?
A small amount of sinking is normal for a moist, yogurt-based cake. It can also happen if the cake is removed from the oven before the center is fully set.

Can I make it ahead of time?
Absolutely. The cake can be made a day ahead and refrigerated. Its texture becomes firmer and the lemon flavor develops as it rests.

How should I store it?
Cover and refrigerate for up to 4 days. Let slices sit at room temperature for a few minutes before serving if you prefer a softer texture.

Can I freeze it?
Yes. Wrap individual slices tightly and freeze for up to about 2 months. Thaw overnight in the refrigerator.

Is this cake gluten-free?
The recipe contains no wheat flour, but if you need the cake to be strictly gluten-free, check that ingredients such as baking powder, cornstarch, and yogurt are labeled/certified gluten-free.

Can I make it less sweet?
Yes. You can reduce the sugar to about ½ cup (100 g), although the cake will be somewhat less sweet and may have a slightly different texture.

Can I make this recipe more lemony?
Yes. Increase the lemon zest to 1½–2 tablespoons and use the lemon glaze after baking for an especially pronounced citrus flavor.