Bright & Dreamy Flourless Lemon Greek Yogurt Cake

Thank you for stopping by today—truly, it means the world that you’re here in my kitchen corner. I’m so excited to share this Flourless Lemon Greek Yogurt Cake, a recipe that has quickly become a family favorite. Light, tangy, and bursting with sunshine, it’s one of those desserts that feels just as welcome at a spring brunch as it does at a cozy Sunday dinner. Best of all, it’s naturally gluten-free, packed with protein, and so simple to make.

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Overview of Recipe Content

This flourless lemon cake is tender, creamy, and subtly nutty thanks to almond flour. The Greek yogurt adds richness and tang while keeping it wonderfully moist, and the lemon brightens every bite with a fresh citrus zing.

• Why you’ll love it: Naturally gluten-free, higher in protein, moist & tender crumb, only 3 base ingredients!
• Perfect for: Easter brunch, Mother’s Day gatherings, spring or summer desserts, or even breakfast with tea.
• What it tastes like: A cross between a lemon cheesecake and a moist almond cake—creamy, light, and refreshing.
• Nutritional bonus: Packed with protein from Greek yogurt and almonds, lower in carbs than traditional cakes.

Ingredients:

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• 1 ½ cups (150 g) almond flour
• 1 cup (240 g) plain Greek yogurt (2% or whole milk for creaminess)
• 3 large eggs
• ⅔ cup (130 g) sugar (or coconut sugar for less refined sweetness)
• Zest of 1 large lemon
• Juice of 2 lemons (about ¼ cup)
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• Pinch of salt

Tools Needed:

• Mixing bowls
• Hand whisk or electric mixer
• 8-inch round springform pan
• Parchment paper
• Cooling rack

Substitutions & Additions:

• Swap almond flour with hazelnut flour for a deeper, nuttier flavor.
• Use honey or maple syrup instead of sugar for natural sweetness.
• Add blueberries or raspberries into the batter for a fruity twist.
• A dusting of powdered sugar or drizzle of lemon glaze makes it bakery-worthy.

How to Make Flourless Lemon Greek Yogurt Cake

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1. Prepare the pan: Grease and line an 8-inch springform pan with parchment paper. Preheat oven to 350°F (175°C).
2. Mix wet ingredients: In a large bowl, whisk together Greek yogurt, eggs, sugar, lemon juice, lemon zest, and vanilla until smooth.
3. Add dry ingredients: Stir in almond flour, baking powder, and a pinch of salt. Mix until well combined.
4. Bake: Pour batter into prepared pan. Bake 35–40 minutes, or until the top is golden and a toothpick comes out mostly clean (a few moist crumbs are fine).
5. Cool: Let cool in the pan for 10 minutes before transferring to a wire rack.
6. Serve: Dust with powdered sugar, garnish with lemon slices, or add a drizzle of glaze.

The smell while it bakes—warm citrus mingling with nutty almond—is nothing short of heavenly!

What to Serve with Flourless Lemon Greek Yogurt Cake

• A dollop of whipped cream or Greek yogurt and fresh berries.
• Pair with tea (Earl Grey or chamomile are perfection) or a latte.
• Serve alongside a light salad at brunch for balance.

Tips for Making It Perfect

• Use room temperature eggs for a smoother batter.
• Don’t overbake—this cake should be moist, not dry.
• Line the pan with parchment to prevent sticking.
• If you want a stronger lemon punch, add a few drops of lemon extract.

Storage Instructions

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keeps well for 5 days—great chilled with yogurt.
• Freezer: Wrap slices individually and freeze up to 2 months. Defrost in fridge overnight.

General Information

Flourless cakes have deep roots in Mediterranean and European traditions, often relying on almond flour instead of wheat. This version brings together Greek yogurt for creaminess and fresh lemon for brightness—a combination that feels fresh, light, and wholesome.

It’s also a beautiful choice for spring holidays like Easter or for anyone looking for a gluten-free dessert that doesn’t compromise on texture.

Frequently Asked Questions

Can I make this dairy-free?
Yes! Use a dairy-free Greek-style yogurt and it works beautifully.

Can I use coconut flour instead of almond flour?
Not directly—coconut flour is very absorbent and would make the cake dry. Stick with almond flour.

Can I make it ahead?
Absolutely. It actually tastes even better the next day as the flavors settle.

Do I need to refrigerate it?
If you plan to keep it more than 2 days, yes—store in the fridge.

Can I double the recipe?
Yes! Use a 9×13-inch pan and adjust baking time to about 45–50 minutes.

Conclusion

This Flourless Lemon Greek Yogurt Cake is the kind of dessert that shines without fuss—bright, tangy, nourishing, and a joy to share. It’s proof that simple ingredients can create something truly special.

If you loved this, you’ll also enjoy:

• Protein Cookie Dough

Until next time, happy baking, and don’t forget to share your creations with me!

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Interactive Elements

I’d love to see your lemon cake creations! Leave a review below or snap a photo and tag me on Pinterest (Poulef Recipes) or Instagram.

Nutritional Information (Per Slice, based on 10 servings)

Calories	Protein	Carbs	Sugar	Fat	Sat Fat	Fiber	Sodium
190	9g	14g	10g	11g	2g	3g	95mg

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