Viral Lemon Yogurt Cake (No Flour)

By Muhammad Faizan

Viral Lemon Yogurt Cake (No Flour)

Moist, zesty, and perfectly light — naturally gluten-free and refined sugar-free!

 Ingredients

  • ¾ cup (180g) plain Greek yogurt

  • 3 large eggs

  • ⅓ cup (80ml) maple syrup or honey

  • 2 tbsp fresh lemon juice

  • 1 tbsp lemon zest

  • 1 tsp vanilla extract

  • ¾ cup (60g) almond flour (or finely ground oats for a nut-free option)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8-inch (20 cm) round pan with parchment paper and lightly grease it.

  2. Mix wet ingredients: In a large bowl, whisk together Greek yogurt, eggs, maple syrup (or honey), lemon juice, zest, and vanilla extract until smooth.

  3. Add dry ingredient: Fold in almond flour until just combined. Don’t overmix.

  4. Bake: Pour the batter into the pan and bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

  5. Cool completely before removing from the pan. The cake will set more as it cools.

  6. (Optional) Split in half horizontally and fill with lemon curd, Greek yogurt, or cream cheese frosting. Dust with powdered sugar before serving.

 Tips

  • Texture check: The cake will be slightly custardy and moist, not fluffy like a sponge cake.

  • Sweetness: Adjust the maple syrup or honey depending on your preference.

  • Zest first, then juice! It’s easier to zest the lemon before cutting it.

  • Storage: Store in an airtight container in the fridge for up to 4 days, or freeze slices for up to 2 months.

 Servings

Makes 8 servings

 Nutritional Info (per serving, approx.)

  • Calories: 160

  • Protein: 7g

  • Fat: 9g

  • Carbs: 12g

  • Fiber: 1g

  • Sugar: 8g

(Values may vary slightly depending on ingredient brands.)

🌿 Benefits

  • Gluten-free & flourless – perfect for those with sensitivities

  • High in protein thanks to Greek yogurt and almond flour

  • Naturally sweetened with honey or maple syrup

  • Rich in vitamin C from fresh lemon juice and zest

 Q&A

Q: Can I make this dairy-free?
A: Yes! Use coconut yogurt instead of Greek yogurt.

Q: Can I replace almond flour with another type?
A: Finely ground oats or oat flour work well; just note it will be slightly denser.

Q: Can I add toppings?
A: Definitely — try a lemon glaze (powdered sugar + lemon juice) or a light dusting of powdered sugar.

Q: Why is my cake a bit soft in the center?
A: That’s normal! This cake is meant to be moist and custard-like. Chill it before slicing for cleaner cuts.

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