Flourless Lemon Yogurt Cake That’s Light and Delicious
A bright and tangy flourless lemon yogurt cake made with almond flour and Greek yogurt. Naturally gluten-free with a tender, moist crumb.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 45–50 minutes
- Yield: 8 slices 1x
Ingredients
4 eggs, separated
1 cup Greek yogurt (full-fat)
⅔ cup granulated sugar
1 tbsp lemon zest
3 tbsp fresh lemon juice
1½ cups almond flour
2 tbsp cornstarch
1 tsp baking powder
¼ tsp salt
Optional: powdered sugar or lemon glaze for topping
Instructions
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Preheat oven to 350°F. Grease and line an 8-inch round cake pan.
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Separate eggs. Let whites and yolks come to room temp.
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In large bowl, whisk yolks, yogurt, sugar, lemon zest, and juice.
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Fold in almond flour, cornstarch, baking powder, and salt.
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Beat egg whites to stiff peaks.
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Gently fold whites into batter in three additions.
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Pour into pan and smooth top.
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Bake 30–35 minutes until golden and toothpick comes out clean.
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Cool 10 minutes in pan, then transfer to rack. Top with glaze or powdered sugar.
Notes
Use dairy-free yogurt for a vegan option. Store covered at room temp for 2–3 days or refrigerate for longer freshness.