Flourless Lemon Yogurt Cake (Light & Gluten-Free)
A soft, moist flourless lemon cake made with Greek yogurt, almond flour, and honey. Naturally gluten-free and full of bright, zesty flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 slices 1x
Ingredients
Scale
1 cup full-fat Greek yogurt
3 large eggs
¼ cup honey or maple syrup
Zest of 2 lemons
¼ cup fresh lemon juice
1¾ cups almond flour
1½ tsp baking powder
Pinch of salt (optional)
Instructions
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Preheat oven to 350°F. Line and grease an 8-inch round pan.
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Whisk yogurt, eggs, sweetener, lemon juice, and zest until smooth.
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Fold in almond flour, baking powder, and salt.
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Pour batter into pan and smooth the top.
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Bake for 30–35 minutes until golden and a toothpick comes out clean.
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Cool in pan 15 minutes, then fully on a wire rack before slicing.
Notes
Store in fridge up to 4 days. Freezes well. Add berries or coconut for variation.