Flourless Lemon Yogurt Cake (Gluten-Free, Protein-Packed & Brightly Citrus!)

Thank you so much for stopping by the kitchen today! I’m beyond excited to share this Flourless Lemon Yogurt Cake with you — it’s light, moist, and bursting with fresh citrus flavor. Imagine a tender, golden cake with the brightness of fresh lemon, sweetened naturally with honey or maple syrup, and wholesome enough to feel like a treat without guilt.

This cake is naturally gluten-free, protein-packed thanks to Greek yogurt, and a total showstopper for dessert, brunch, or a refreshing afternoon snack. If you love baking with wholesome ingredients and bright flavors, subscribe to my email list — I send healthy, comforting, and delicious recipes straight to your inbox!

Overview of This Recipe

This flourless lemon yogurt cake is a testament to how simple ingredients can create something extraordinary. Light, moist, and fragrant, it pairs perfectly with tea, coffee, or a simple dusting of powdered sugar.

Why You’ll Love It

• Flourless & naturally gluten-free
• Protein-rich from Greek yogurt
• Bright citrus flavor
• Moist & tender texture
• Naturally sweetened
• Quick prep — minimal mixing required

What It Tastes Like

Picture a delicate, moist cake with a gentle tang from fresh lemon juice and zest. Sweetened just enough to balance the citrus, with a soft, tender crumb that melts in your mouth. Every bite is bright, fresh, and utterly delightful.

Ingredients

PIN IT

• ⅓ cup (80ml) fresh lemon juice
• 1 tbsp lemon zest
• 3 large eggs
• ⅓ cup (80ml) maple syrup or honey
• ½ cup (120g) plain Greek yogurt
• 1 tsp vanilla extract
• 1 cup (100g) almond flour
• 1 tsp baking powder
• ¼ tsp salt

Optional toppings:

• Sliced almonds
• Fresh berries
• Powdered sugar
• Lemon glaze or icing

Tools You’ll Need

• Mixing bowls
• Whisk or electric hand mixer
• Rubber spatula
• 8-inch round cake pan or loaf pan
• Parchment paper or non-stick spray
• Microplane (for zest)

Suggested Substitutions & Additions

Substitutions

• Almond flour → finely ground hazelnuts or cashews (texture slightly different)
• Honey → maple syrup or agave
• Greek yogurt → dairy-free yogurt (thick, unsweetened)

Additions

• 1–2 tsp poppy seeds for a lemon-poppy flavor
• A teaspoon of lemon extract for extra punch
• Vanilla bean paste instead of extract

How to Make Flourless Lemon Yogurt Cake

PIN IT

Step 1 — Prep the Pan

Preheat oven to 350°F (175°C).
Grease your pan and line with parchment for easy removal.

Step 2 — Mix Wet Ingredients

In a large bowl, whisk together eggs, maple syrup (or honey), Greek yogurt, vanilla, lemon juice, and lemon zest until smooth and frothy.

Step 3 — Incorporate Dry Ingredients

Sift together almond flour, baking powder, and salt. Gently fold into the wet mixture with a spatula. Avoid overmixing — we want a tender crumb.

Step 4 — Pour & Smooth

Transfer batter into the prepared pan and smooth the top. Optional: sprinkle with sliced almonds for extra texture.

Step 5 — Bake

Bake 25–30 minutes for a round cake, or 35–40 minutes for a loaf, until the center is set and a toothpick comes out clean. The top should be lightly golden.

Step 6 — Cool & Serve

Allow the cake to cool in the pan for 10–15 minutes, then transfer to a wire rack. Top with optional berries, powdered sugar, or a simple lemon glaze if desired.

What to Serve With This Cake

• A cup of Earl Grey or chamomile tea
• Fresh berries and Greek yogurt
• A light drizzle of honey or maple syrup
• Coffee or espresso for brunch

It’s a perfect centerpiece for spring or summer brunch, afternoon tea, or a light dessert after dinner.

Tips for Perfect Lemon Yogurt Cake

• Use fresh lemon juice and zest — it makes all the difference.
• Avoid overmixing almond flour — it can make the cake dense.
• Let the cake cool completely before slicing for the best texture.
• Add a simple lemon glaze: ½ cup powdered sugar + 1 tbsp lemon juice for an extra citrusy shine.
• Can be made in a loaf pan for easy slicing, or mini pans for individual servings.

Storage Instructions

• Room temperature: Up to 2 days in an airtight container
• Refrigerator: 4–5 days
• Freezer: Wrap in foil or store in airtight container up to 2 months

Best served slightly chilled or at room temperature.

General Information

Flourless cakes have a rich history in Mediterranean and European cuisines, often made with nut flours or ground almonds to provide structure. This lemon yogurt version is a modern twist, providing protein, moisture, and natural sweetness while remaining naturally gluten-free.

Frequently Asked Questions

1. Can I make this cake dairy-free?
Yes — use dairy-free yogurt. Almond flour keeps it moist.

2. Can I substitute almond flour?
Hazelnut or cashew flour works but may slightly change texture.

3. Can I make this cake in muffins?
Yes — bake 12–15 minutes at 350°F for mini servings.

4. Can I add poppy seeds?
Absolutely! 1–2 tsp folded into the batter complements the lemon beautifully.

5. How do I make a lemon glaze?
Mix ½ cup powdered sugar with 1–2 tbsp lemon juice until smooth. Drizzle over cooled cake.

PIN IT

Conclusion

This Flourless Lemon Yogurt Cake is a bright, wholesome dessert that’s perfect for family gatherings, brunch, or just a cozy treat with a cup of tea. The light, tender crumb and citrusy aroma make it irresistible, and the protein boost from Greek yogurt ensures everyone feels a little extra nourished.

If you loved this, try these other wholesome favorites:

• Protein Cookie Dough

Interactive Elements

If you bake this cake, share a photo on Pinterest:
👉 https://www.pinterest.com/poulefrecipe/

Leave a comment below — your feedback helps others discover this bright, flavorful treat!

Nutritional Information (Approx. per slice, 8 slices)

Nutrient	Amount
Calories	180
Protein	7g
Carbs	16g
Fat	10g
Sugar	10g
Fiber	3g

Print