A soft, moist, and beautifully lemony cake made without regular flour. Greek yogurt gives it a creamy, tender texture while fresh lemon juice and zest add a bright, refreshing flavor.
Ingredients
- 1 cup (240 g) plain Greek yogurt
- 3 large eggs, room temperature
- ½ cup (100 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 (16 g) cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon salt
For Garnishing
- Powdered sugar, optional
- Extra lemon zest
- Fresh lemon slices, optional
Instructions
1. Prepare the Oven
Preheat your 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 mixing bowl, whisk together the Greek yogurt, eggs, sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
3. Add the Dry Ingredients
Add the almond flour, cornstarch, baking powder, and salt. Whisk gently until the batter is smooth and everything is evenly incorporated.
Avoid overmixing once the dry ingredients are added.
4. Fill the Cake Pan
Pour the batter into the prepared cake pan. Gently tap the pan on the counter a couple of times to remove large air bubbles, then smooth the surface.
5. Bake
Place the cake in the preheated oven and bake for 30–38 minutes.
The cake is ready when the top is lightly golden and the center is set. A toothpick inserted into the center should come out clean or with a few moist crumbs.
6. Cool
Remove the cake from the oven and let it cool in the pan for 15 minutes.
Carefully remove it from the pan and transfer it to a wire rack. Allow it to cool completely before slicing.
7. Garnish and Serve
Once completely cool, dust the top with powdered sugar if desired. Add a little fresh lemon zest for extra flavor.
For a creamy finish, serve each slice with a spoonful of Greek yogurt.
Step-by-Step Guide
Preheat → Mix wet ingredients → Add dry ingredients → Pour into pan → Bake → Cool → Garnish → Slice
Tips for the Best Cake
- Use full-fat Greek yogurt for the richest texture.
- Fresh lemon juice gives much better flavor than bottled lemon juice.
- Zest the lemon before squeezing it.
- Don’t overmix the batter after adding the dry ingredients.
- Let the cake cool completely before slicing so it can firm up properly.
- For a stronger lemon flavor, add an extra ½ tablespoon lemon zest.
Storage
Store the cake covered in the refrigerator for up to 4 days. Because it contains Greek yogurt, it is especially delicious served chilled.
Final Thoughts
This Flourless Lemon Greek Yogurt Cake is light, creamy, tangy, and incredibly easy to make. The fresh lemon flavor balances the sweetness perfectly, while Greek yogurt keeps the cake soft and moist. It’s a simple dessert that works beautifully for breakfast, afternoon tea, or a light after-dinner treat.
