Description
This Flourless Lemon Greek Yogurt Cake is creamy, tangy, and naturally gluten-free. Made with almond flour, fresh lemon, and Greek yogurt, it’s a light, protein-packed dessert for any occasion.
Ingredients
1 ½ cups almond flour
1 cup plain Greek yogurt (2% or whole milk)
3 large eggs
⅔ cup sugar
Zest of 1 large lemon
Juice of 2 lemons
1 teaspoon baking powder
1 teaspoon vanilla extract
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C) and line an 8-inch springform pan.
2. Whisk yogurt, eggs, sugar, lemon juice, zest, and vanilla.
3. Add almond flour, baking powder, and salt. Stir until smooth.
4. Pour into pan and bake 35–40 minutes until golden.
5. Cool before serving with powdered sugar or glaze.
Notes
Use whole milk Greek yogurt for creaminess.
Add blueberries or raspberries for variation.
Store leftovers in fridge up to 5 days or freeze slices up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean, American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 10g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 55mg