Flourless Lemon Greek Yogurt Cake

why make this recipe

Flourless Lemon Greek Yogurt Cake is a light and refreshing dessert that’s perfect for any occasion. It’s gluten-free and combines the tanginess of lemon with the creaminess of Greek yogurt, making it a delicious alternative to traditional cakes. This cake is not only delicious but also simple to make, which is great for both novice and experienced bakers. Plus, it’s sweetened naturally with honey or maple syrup, offering a healthier option without sacrificing flavor.

how to make Flourless Lemon Greek Yogurt Cake

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

Directions :

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 this dry mixture into the wet mixture until just combined.
5. Pour the batter into the prepared pan. Smooth the top with a spatula and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
7. Optionally, dust with powdered sugar or top with fresh berries before serving.

how to serve Flourless Lemon Greek Yogurt Cake

This cake is versatile and can be served in many ways. Enjoy it plain or add a dusting of powdered sugar for an elegant touch. Fresh berries, like strawberries or blueberries, make a colorful topping that enhances the flavor. A dollop of whipped cream or a scoop of vanilla ice cream can also add a nice creamy contrast to the zesty cake.

how to store Flourless Lemon Greek Yogurt Cake

To store the cake, keep it in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for about a week. If you prefer to freeze it, wrap individual slices in plastic wrap and place them in a freezer-safe container. The cake can be frozen for up to 3 months. Just remember to thaw it in the fridge overnight before serving.

tips to make Flourless Lemon Greek Yogurt Cake

• Make sure to use fresh lemon juice and zest for the best flavor.
• If you want a sweeter cake, feel free to adjust the amount of honey or maple syrup.
• To check if the cake is done, insert a toothpick into the center. It should come out clean.
• Let the cake cool completely before slicing to prevent it from breaking apart.

variation

You can add poppy seeds to the batter for a lovely texture and flavor. A quarter of a cup should do the trick. Another option is to incorporate blueberries or raspberries into the batter before baking for a fruity twist.

FAQs

Can I use a different type of flour?
Yes, you can use coconut flour, but since it’s more absorbent, you may need to adjust the amount.

Is this cake suitable for a vegan diet?
You can make it vegan by substituting the eggs with flax eggs and using maple syrup instead of honey.

How can I make this cake more lemony?
To enhance the lemon flavor, you can add more lemon zest or a few drops of lemon extract into the batter.

Flourless Lemon Greek Yogurt Cake

A light and refreshing gluten-free dessert that combines the tanginess of lemon with creamy Greek yogurt, sweetened naturally with honey or maple syrup.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American, Greek

Calories: 180

Ingredients Method Notes

Ingredients

  

Wet ingredients

• ½ cup fresh lemon juice Use fresh juice for best flavor.
• 1 tbsp lemon zest Use zest from fresh lemons.
• ¼ cup honey or maple syrup Adjust sweetness to taste.
• 2 large eggs Can substitute with flax eggs for vegan option.
• 1 cup plain Greek yogurt Provides creaminess.
• 1 tsp vanilla extract For extra flavor.

Dry ingredients

• 1½ cups almond flour Main flour substitute.
• 1 tsp baking powder For leavening.
• Pinch salt Enhances flavor.

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 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.

Serving

1. Optionally, dust with powdered sugar or top with fresh berries before serving.

Notes

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for about a week. For longer storage, freeze individual slices wrapped in plastic wrap for up to 3 months.