A Light and Moist Lemon Cake Made Without Flour
This Flourless Lemon Greek Yogurt Cake is a wonderfully moist and refreshing dessert with a bright citrus flavor and soft texture. Made with almond flour and creamy Greek yogurt, this cake is naturally gluten-free while still being rich, tender, and satisfying.
The combination of fresh lemon juice and lemon zest gives the cake a vibrant citrus aroma, while Greek yogurt adds moisture and a delicate tang. Perfect for afternoon tea, dessert, or special occasions, this simple cake requires minimal ingredients and delivers a beautifully soft crumb with every slice.
Ingredients
- 1 cup Greek yogurt (240 g)
- 3 large eggs
- 1 cup granulated sugar (200 g)
- 1/2 cup vegetable oil (120 ml)
- 1 1/2 cups almond flour (150 g)
- 1 teaspoon baking powder (5 g)
- Zest of 2 lemons
- 1/4 cup fresh lemon juice (60 ml)
- 1 teaspoon vanilla extract (5 ml)
- Powdered sugar for dusting (about 2 tablespoons / 15 g)
Instructions
Step 1: Prepare the Oven and Pan
Preheat the oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the Greek yogurt, eggs, and granulated sugar until the mixture becomes smooth and well combined.
Step 3: Add Flavor Ingredients
Add the vegetable oil, lemon zest, fresh lemon juice, and vanilla extract to the mixture. Stir well until everything is fully incorporated.
Step 4: Prepare the Dry Ingredients
In a separate bowl, combine the almond flour and baking powder, mixing evenly.
Step 5: Combine the Batter
Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined and a smooth batter forms.
Step 6: Pour into the Pan
Pour the batter into the prepared cake pan and use a spatula to smooth the top evenly.
Step 7: Bake the Cake
Place the cake in the oven and bake for 35–40 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
Step 8: Cool the Cake
Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
Step 9: Finish and Serve
Once fully cooled, lightly dust the top with powdered sugar before slicing and serving.
Time, Servings & Nutrition
Prep Time: 10 minutes
Bake Time: 35–40 minutes
Total Time: About 50 minutes
Servings: 8 slices
Approximate Nutrition per serving:
- Calories: 290
- Protein: 8 g
- Carbohydrates: 26 g
- Fat: 17 g
Why This Recipe Is Good
This lemon Greek yogurt cake is naturally gluten-free thanks to almond flour and is enriched with protein from Greek yogurt and eggs. The fresh lemon juice and zest provide vitamin C and a refreshing citrus flavor, making this cake lighter than many traditional desserts while still being moist and satisfying.
Flourless Lemon Greek Yogurt Cake
A Light and Moist Lemon Cake Made Without Flour, this cake is naturally gluten-free, rich, tender, and refreshing with a vibrant citrus flavor.
Wet Ingredients
- 1 cup Greek yogurt ((240 g))
- 3 large eggs
- 1 cup granulated sugar ((200 g))
- 1/2 cup vegetable oil ((120 ml))
- 1 teaspoon vanilla extract ((5 ml))
- Zest of 2 lemons
- 1/4 cup fresh lemon juice ((60 ml))
Dry Ingredients
- 1 1/2 cups almond flour ((150 g))
- 1 teaspoon baking powder ((5 g))
For Dusting
- about 2 tablespoons powdered sugar ((15 g))
Preparation
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
- In a large bowl, whisk together the Greek yogurt, eggs, and granulated sugar until the mixture becomes smooth and well combined.
- Add the vegetable oil, lemon zest, fresh lemon juice, and vanilla extract to the mixture. Stir well until everything is fully incorporated.
- In a separate bowl, combine the almond flour and baking powder, mixing evenly.
- Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined and a smooth batter forms.
- Pour the batter into the prepared cake pan and use a spatula to smooth the top evenly.
Baking
- Place the cake in the oven and bake for 35-40 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
Serving
- Once fully cooled, lightly dust the top with powdered sugar before slicing and serving.
This lemon Greek yogurt cake is naturally gluten-free thanks to almond flour and enriched with protein from Greek yogurt and eggs, providing a lighter dessert option.
