Flourless Lemon Greek Yogurt Cake: Light, Tangy, and Irresistibly Moist

If you’re craving something bright, tangy, and wholesome, this Flourless Lemon Greek Yogurt Cake will make your taste buds sing. It’s a dream dessert for anyone who loves the zesty freshness of lemon combined with a creamy, melt-in-your-mouth texture—without using a single bit of flour. This cake is naturally gluten-free, rich in protein from Greek yogurt, and perfectly sweet without being heavy.

Why I Love This Recipe

The first bite of this Flourless Lemon Greek Yogurt Cake brings instant sunshine. The tangy lemon flavor balances the cake’s soft, custard-like crumb, making it perfect for brunches, tea time, or light desserts after dinner. I love how easy it is to make using simple ingredients you likely already have at home. You don’t need a mixer or fancy baking skills—just whisk, bake, and enjoy.

What truly makes this cake stand out is its texture. The Greek yogurt adds moisture and creaminess, while the eggs give it structure and richness. It’s not your traditional cake—think of it more like a cross between cheesecake and a lemon soufflé, with a light golden crust that forms naturally as it bakes.

And since it’s flourless, it’s naturally gluten-free, making it an ideal dessert for guests with dietary restrictions. Pair it with fresh berries or a dusting of powdered sugar, and you’ve got an elegant dessert that looks as beautiful as it tastes.

Key Ingredients

Creating the best Flourless Lemon Greek Yogurt Cake starts with fresh, quality ingredients. Each component plays a vital role in achieving the perfect flavor and texture.

Greek Yogurt: The star ingredient. Use full-fat or 2% plain Greek yogurt for the richest flavor and creamiest consistency. Greek yogurt adds both moisture and a protein boost.

Eggs: These bind the cake together and give it structure. Using room-temperature eggs ensures they mix smoothly and help the cake rise evenly.

Lemon Zest and Juice: For that unmistakable lemony brightness, use fresh lemons only. The zest adds fragrant oils, while the juice brings a refreshing tang that balances the sweetness.

Honey or Sugar: Either works perfectly, but honey adds a deeper, floral note that complements the lemon beautifully.

Cornstarch or Almond Meal: Although this cake is “flourless,” a small amount of cornstarch or almond meal helps stabilize the mixture while keeping it tender and custard-like.

Vanilla Extract: Enhances the overall flavor and softens the tartness of the lemon.

Salt: Just a pinch enhances all the other flavors and rounds out the sweetness.

Step-by-Step Directions

Follow these easy steps to make your own Flourless Lemon Greek Yogurt Cake. It’s simple, satisfying, and turns out perfectly every time.

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9-inch round baking pan and line the bottom with parchment paper. This prevents sticking and helps with clean removal later.

Step 2: Combine Wet Ingredients
In a large mixing bowl, whisk together the Greek yogurt, eggs, lemon juice, lemon zest, vanilla extract, and honey (or sugar). Mix until smooth and creamy.

Step 3: Add Dry Ingredients
Whisk in the cornstarch (or almond meal) and salt. Mix until everything is fully combined and no lumps remain. The batter should be thick but pourable.

Step 4: Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 35–45 minutes, or until the top turns golden and a toothpick inserted in the center comes out clean.

Step 5: Cool Completely
Remove the cake from the oven and allow it to cool completely in the pan. The cake will deflate slightly as it cools—this is normal and part of its rustic charm.

Step 6: Chill Before Serving
Once cooled, refrigerate the cake for at least two hours. This helps it firm up and enhances the flavor.

Step 7: Serve and Enjoy
Dust with powdered sugar or serve with whipped cream and fresh berries. Each bite of this Flourless Lemon Greek Yogurt Cake is rich, tangy, and perfectly balanced.

You Must Try These Variations

To keep your Flourless Lemon Greek Yogurt Cake exciting, try these easy variations:

1. Blueberry Burst: Add a handful of fresh or frozen blueberries to the batter for a fruity twist. The burst of berries pairs perfectly with the tangy lemon.

2. Coconut Lemon: Substitute part of the yogurt with coconut cream and sprinkle shredded coconut on top before baking. It gives a tropical flavor and toasty finish.

3. Honey-Lavender Lemon Cake: Add a few drops of culinary lavender extract with honey for a subtle floral aroma.

4. Lemon Ricotta Fusion: Replace half of the Greek yogurt with ricotta cheese for an even creamier, cheesecake-like texture.

5. Almond Lemon Delight: Use almond meal instead of cornstarch for a nutty undertone that complements the lemon zest.

Pro Tips for the Best Results

1. Use Room Temperature Ingredients: Cold eggs or yogurt can cause the batter to curdle. Allow them to sit at room temperature for 15–20 minutes before mixing.

2. Don’t Overbake: The cake should be just set with a slight jiggle in the center. Overbaking will make it dry instead of soft and creamy.

3. Let It Chill: Cooling and chilling are crucial for the right texture. The flavor also intensifies as it rests.

4. Fresh Lemon Only: Bottled lemon juice won’t give the same bright flavor. Always zest and juice fresh lemons.

5. Line the Pan: Because the cake has no flour, it’s more delicate. Lining the pan with parchment paper ensures it doesn’t stick or break when unmolded.

Nutritional Highlights

This Flourless Lemon Greek Yogurt Cake isn’t just delicious—it’s also light and wholesome compared to traditional cakes. The Greek yogurt provides protein, calcium, and probiotics, while the absence of flour keeps it gluten-free. The lemon adds vitamin C and antioxidants, making it a dessert you can feel good about.

Here’s a quick nutritional breakdown per serving (based on 8 servings):

Nutrient	Amount per Serving
Calories	180 kcal
Protein	9 g
Carbohydrates	15 g
Fat	8 g
Sugar	10 g

Serving Suggestions

Serve your Flourless Lemon Greek Yogurt Cake chilled, dusted with powdered sugar, or topped with a dollop of whipped cream. It pairs wonderfully with fresh raspberries, blueberries, or a drizzle of honey. For a fancier touch, add a thin layer of lemon glaze on top for extra shine and flavor.

This cake also makes a lovely breakfast treat with coffee or tea. Because it’s lighter and lower in sugar than many desserts, it’s an indulgence you can enjoy any time of day.

Storing and Freezing

This cake stores beautifully. Keep it in an airtight container in the refrigerator for up to five days. To freeze, wrap slices individually in plastic wrap and store them in a freezer-safe bag for up to two months. Thaw in the fridge overnight before serving.

Conclusion

The Flourless Lemon Greek Yogurt Cake is proof that simplicity can be stunning. It delivers the perfect balance of tangy lemon, creamy texture, and light sweetness—without any flour. Whether you’re hosting a brunch, celebrating a special occasion, or simply want something bright and satisfying, this cake is a crowd-pleaser. It’s easy, healthy, and bursting with flavor in every bite.

Bake it once, and you’ll find yourself coming back to this recipe whenever you want a dessert that’s both elegant and effortless. So grab your lemons, whisk up some Greek yogurt magic, and treat yourself to a slice of sunshine.

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