Flourless Lemon Yogurt Cake (Light & Gluten-Free)

Flourless Lemon Yogurt Cake is a light, tender, and naturally gluten-free dessert that bursts with citrus flavor in every bite. This cake is refreshingly tart, gently sweet, and incredibly moist—thanks to rich Greek yogurt and fresh lemon juice.

It’s perfect for spring and summer gatherings, brunches, or when you just want a feel-good treat that doesn’t weigh you down. With only a handful of ingredients and no flour, it’s as simple as it is satisfying.

Whether you’re gluten-sensitive or just love a bright, lemony dessert, this flourless cake brings sunshine to any table without a complicated process or heavy texture.

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Ingredients Overview

This cake leans on a few pantry staples to achieve its moist crumb and zesty flavor. Each ingredient plays a vital role in taste and texture.

Greek yogurt
Full-fat Greek yogurt gives the cake its signature creaminess and tender texture. It adds moisture and richness without being heavy.

Eggs
Eggs provide structure and lift, helping the cake set without any flour. Use room-temperature eggs for the best consistency.

Lemon juice and zest
Freshly squeezed lemon juice adds brightness, while zest intensifies the lemon aroma and flavor. Avoid bottled juice for best results.

Almond flour
Finely ground almond flour creates a soft, slightly nutty base. It keeps the cake gluten-free and adds a rich texture without feeling dense.

Honey or maple syrup
A natural sweetener that balances the tart lemon and keeps the cake soft. Either works depending on flavor preference.

Baking powder (gluten-free if needed)
Helps provide a gentle rise. Even in a flourless cake, a little leavening gives lightness.

Optional: a pinch of salt to round out the sweetness and boost flavor.

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Step-by-Step Instructions

1. Preheat and prep (5 minutes)
Preheat oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides for easy release.

2. Zest and juice the lemons (3 minutes)
Zest 2 lemons, then juice them to yield about ¼ cup of juice. Set aside.

3. Mix wet ingredients (3 minutes)
In a large mixing bowl, whisk together:
– 1 cup full-fat Greek yogurt
– 3 large eggs
– ¼ cup honey or maple syrup
– Lemon juice and zest

Whisk until smooth and fully combined.

4. Add dry ingredients (2 minutes)
Stir in:
– 1¾ cups almond flour
– 1½ tsp baking powder
– Pinch of salt (optional)

Fold until just combined. The batter will be slightly thick but pourable.

5. Bake the cake (30–35 minutes)
Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until the top is golden and a toothpick comes out clean from the center.

6. Cool completely (30 minutes)
Let the cake cool in the pan for 10–15 minutes before transferring to a wire rack. Allow it to cool fully before slicing to maintain its structure.

Common mistakes to avoid:
– Don’t overmix the batter; it can deflate the eggs and make the cake dense.
– Avoid overbaking; almond flour browns quickly and can dry out if left too long.
– Use fresh lemon juice and zest for maximum flavor impact.

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Tips, Variations & Substitutions

Helpful Tips:
– Use parchment paper to avoid sticking—this cake is delicate.
– For extra lemon flavor, add ½ tsp lemon extract.
– Let the cake rest overnight for a more developed flavor and firmer slice.

Flavor Variations:
– Berry Twist: Fold in ½ cup fresh or frozen blueberries before baking.
– Coconut Lemon: Add ¼ cup shredded coconut to the batter.
– Poppy Seed Version: Stir in 1 tbsp poppy seeds for texture and a nod to lemon-poppy treats.

Substitutions:
– Maple syrup for honey if vegan
– Coconut yogurt for a dairy-free option (thick varieties work best)
– Cashew flour instead of almond flour for a nuttier flavor

This cake is adaptable for different diets and flavors without losing its charm.

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Serving Ideas & Occasions

Flourless Lemon Yogurt Cake is elegant enough for guests but simple enough for everyday cravings.

Serve with:
– A dusting of powdered sugar
– Whipped cream or coconut cream
– Fresh berries or a berry compote
– A drizzle of lemon glaze (powdered sugar + lemon juice)

Occasions:
– Spring brunches and baby showers
– Mother’s Day dessert
– Light summer dinners
– Afternoon tea or coffee pairing

Its gentle sweetness and fresh citrus notes make it ideal for any event that calls for a light, refreshing finish.

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Nutritional & Health Notes

This cake is naturally gluten-free and lower in sugar than many traditional cakes. The yogurt provides probiotics and protein, while almond flour adds healthy fats.

Approximate per slice (based on 8 servings):
– 230–260 calories
– 8–10g protein
– 16–18g fat
– 12–15g carbs

To make it dairy-free:
– Use a thick coconut yogurt or almond yogurt
– Choose maple syrup instead of honey

To make it lower carb:
– Use a sugar-free syrup or granulated sweetener like monk fruit
– Skip the lemon glaze and serve with whipped cream

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FAQs

1. Can I use regular yogurt instead of Greek?
Greek yogurt is preferred for thickness and creaminess. If using regular yogurt, drain it through cheesecloth to remove excess liquid.

2. Is this cake keto-friendly?
Not fully, due to the natural sweeteners. To make it keto, substitute honey with a low-carb sweetener and ensure your yogurt is unsweetened.

3. Can I make this cake ahead of time?
Yes. It stores well in the fridge for up to 4 days and tastes even better the next day as the lemon flavor intensifies.

4. Can I freeze it?
Yes. Cool completely, wrap in plastic wrap, and freeze for up to 2 months. Thaw in the fridge before serving.

5. Can I use other citrus fruits?
Absolutely. Try orange for a sweeter version or lime for a tangier twist.

6. What pan size works best?
An 8-inch round or square pan is ideal. A loaf pan can also work, but baking time will increase by 5–10 minutes.

7. How do I prevent the cake from sticking?
Line the pan with parchment paper and grease well, especially the sides. Almond flour can cause sticking if not properly prepared

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