Flourless Lemon Yogurt Cake Recipe
This Flourless Lemon Yogurt Cake is a moist, tangy, and naturally sweetened dessert made with almond flour and Greek yogurt. Perfect for those seeking a gluten-free, low-carb treat, this cake combines fresh lemon juice and zest with the creamy texture of yogurt, sweetened lightly with maple syrup or honey. Baked to perfection, it is an easy-to-make cake ideal for any occasion.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Wet Ingredients
- ⅓ cup (80 ml) fresh lemon juice
- 1 tablespoon lemon zest
- 3 large eggs
- ⅓ cup (80 ml) maple syrup or honey
- ½ cup (120 g) plain Greek yogurt
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup (100 g) almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides to prevent sticking.
- Mix wet ingredients: In a mixing bowl, whisk together the fresh lemon juice, lemon zest, eggs, maple syrup or honey, plain Greek yogurt, and vanilla extract until the mixture is smooth and well combined.
- Add dry ingredients: Add the almond flour, baking powder, and salt to the wet mixture. Stir gently until the batter is fully combined with no lumps visible.
- Prepare to bake: Pour the batter into the prepared cake pan, spreading it evenly and smoothing the top with a spatula.
- Bake the cake: Place the cake pan in the oven and bake for 30–35 minutes. The cake is done when the center is set, and a toothpick inserted comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely before slicing and serving.
Notes
- This cake is naturally gluten-free due to the use of almond flour instead of wheat flour.
- You can substitute honey with maple syrup to keep it vegan-friendly if using a plant-based yogurt instead of Greek yogurt.
- The cake is moist and may not rise significantly, which is typical for a flourless cake.
- For added texture, consider folding in chopped nuts or fresh berries before baking.
- Store leftovers wrapped tightly in the refrigerator for up to 3 days.
Keywords: flourless lemon yogurt cake, gluten free cake, almond flour cake, lemon cake, healthy cake, low carb dessert
Find it online: https://epicrecipebox.com/flourless-lemon-yogurt-cake-recipe/