Flourless Lemon Greek Yogurt Cake

Why You’ll Love This Cake

• Simple Preparation: You don’t need complicated ingredients or special baking skills; the batter comes together in one bowl with simple mixing.
• Moist & Creamy Texture: Greek yogurt gives the cake moisture and richness without making it heavy.
• Vibrant Flavor: Lemon zest provides a stronger lemon aroma than juice alone, giving it a bright citrus profile.
• Make-Ahead Friendly: It isn’t a dry, crumbly cake. The soft center is perfect with tea or coffee, and it stores easily once cooled.

Ingredients

• 1 cup Greek yogurt
• 3 large eggs
• 2 tbsp fresh lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup melted butter
• 1 1/2 cups almond flour
• 1 tsp baking powder
• 1/4 tsp salt

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest

How to Make Flourless Lemon Greek Yogurt Cake

1. Prepare the Oven & Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan (or similar-sized square baking dish) and line the bottom with parchment paper to make removal easy.
2. Mix the Wet Ingredients: In a large mixing bowl, whisk 1 cup Greek yogurt and 1/2 cup sugar until smooth and creamy. Whisk in 3 eggs one at a time. Add 2 tbsp lemon zest, 1/4 cup lemon juice, 1 tsp vanilla extract, and 1/4 cup melted butter, mixing until evenly combined.
3. Add the Dry Ingredients: Add 1 1/2 cups almond flour, 1 tsp baking powder, and 1/4 tsp salt. Use a spatula or whisk to gently combine just until no dry flour remains—do not overmix.
4. Fill the Pan: Pour the thick batter into the prepared pan, spread evenly with a spatula, and give the pan a light tap on the counter to release large air pockets.
5. Bake: Bake for 30 to 40 minutes until the top is lightly golden and the center is set. A toothpick inserted into the middle should come out mostly clean. If the top browns too quickly, cover loosely with aluminum foil.
6. Cool the Cake: Cool in the pan for 10–15 minutes, run a thin knife around the edges, then transfer to a wire rack to cool completely.
7. Make & Add the Glaze: Whisk 1 cup powdered sugar, 2 tbsp lemon juice, and 1 tsp lemon zest in a small bowl until smooth (adjust with a few drops of juice if too thick, or more sugar if too thin). Drizzle over the fully cooled cake.

Tips for the Best Results

• Use Fresh Lemons: Fresh juice and zest yield a much brighter flavor than bottled alternatives.
• Room-Temperature Ingredients: Bringing eggs and yogurt to room temperature prevents the melted butter from hardening during mixing.
• Avoid Overbaking: Check for doneness around the 30-minute mark to keep the center tender and moist.
• Cool Completely: Slicing the cake after it fully cools ensures the texture has set properly.

Serving & Storage

• Serving Suggestions: Enjoy plain, with a dust of powdered sugar, accompanied by fresh berries (strawberries, raspberries, or blueberries), or with a dollop of whipped cream or Greek yogurt alongside coffee or tea.
• Refrigeration: Store in an airtight container in the refrigerator for up to 4 days. Allow slices to sit at room temperature briefly before serving.
• Freezing: Wrap individual slices tightly and store in a freezer-safe container. Thaw in the refrigerator before bringing to room temperature.

Recipe Variations

• Citrus Boost: Slightly increase the lemon zest for an extra pop of flavor.
• Lemon Poppy Seed: Fold a small amount of poppy seeds into the batter before baking.
• Blueberry Lemon: Gently fold a handful of fresh blueberries into the batter right before filling the pan.

Quick Recipe Card

• Prep Time: 15 minutes
• Bake Time: 30–40 minutes
• Cooling Time: 20–30 minutes
• Total Time: ~1 hour 10 minutes
• Yield: 8 slices
• Course: Dessert