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Flourless Lemon Greek Yogurt Cake

A light and refreshing gluten-free cake made with Greek yogurt and fresh lemon juice, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: Healthy, Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • ½ cup fresh lemon juice Use freshly squeezed for best flavor.
  • 1 tbsp lemon zest
  • ¼ cup honey or maple syrup Adjust sweetness to taste.
  • 2 large eggs
  • 1 cup plain Greek yogurt Can be substituted with any unsweetened yogurt.
  • 1 tsp vanilla extract
Dry Ingredients
  • 1½ cups almond flour Ensure it's finely ground for best results.
  • 1 tsp baking powder
  • Pinch of salt

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 the mixture is 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

To store, keep in an airtight container at room temperature for up to 2 days, or refrigerate for about a week. You can freeze slices for up to 2 months.