A Flourless Lemon Greek Yogurt Cake is a brilliant revelation in baking: it is bright, bursting with citrus flavor, luxuriously moist, and naturally gluten-free without relying on heavy, dense alternative flours. By using nutrient-dense ingredients like protein-packed Greek yogurt and ground almonds (almond flour), this cake achieves a tender, melt-in-your-mouth crumb that feels decadent while remaining wonderfully light.
Here is how to bake a foolproof, brilliantly zesty flourless lemon cake at home.
Ingredients
The Cake Batter:
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2 cups blanched almond flour (finely ground)
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¾ cup granulated sugar (or a 1:1 baking sweetener of your choice)
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp kosher salt
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1 cup plain whole-milk Greek yogurt (thick and creamy)
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3 large eggs (at room temperature)
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⅓ cup extra-virgin olive oil or melted unsalted butter
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¼ cup fresh lemon juice (about 2 large lemons)
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2 tbsp lemon zest (packed with essential oils for intense flavor)
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1 tsp pure vanilla extract
The Zesty Lemon Glaze (Optional):
Instructions
1.Prep and Preheat:Preheat your oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper, greasing the sides lightly.
Preheat your oven to 350°F. Line the bottom of an 8-inch round cake pan with parchment paper and lightly grease the sides. Almond flour cakes can be delicate, so parchment ensures it releases cleanly.
2.Mix Dry Ingredients:Whisk almond flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl to remove any lumps.
In a large mixing bowl, whisk together the blanched almond flour, sugar, baking powder, baking soda, and salt. Make sure to break up any clumps in the almond flour.
3.Combine Wet Ingredients:Whisk Greek yogurt, eggs, olive oil, lemon juice, lemon zest, and vanilla extract in a separate bowl until smooth.
In a medium bowl, whisk together the Greek yogurt, eggs, olive oil (or melted butter), fresh lemon juice, lemon zest, and vanilla extract until completely smooth and emulsified.
4.Form the Batter:Fold the wet mixture gently into the dry ingredients with a spatula until just combined and a thick batter forms.
Pour the wet yogurt mixture into the dry almond flour bowl. Gently fold everything together using a rubber spatula until a uniform, thick batter forms. Do not overmix.
5.Bake to Perfection:Pour batter into the prepared pan, smooth the top, and bake at 350°F for 35 to 40 minutes until golden and a toothpick inserted in the center comes out clean.
Transfer the batter into your prepared cake pan, smoothing the top with your spatula. Bake for 35 to 40 minutes, or until the edges are golden brown, the top is set, and a toothpick inserted into the center comes out clean.
6.Cool and Glaze:Cool completely in the pan for 15 minutes, then invert onto a wire rack and drizzle with lemon glaze if desired.
Let the cake cool completely in the pan for about 15 minutes (almond flour cakes firm up as they cool). Invert onto a wire rack. If using the glaze, whisk the powdered sugar and lemon juice together until smooth, then drizzle generously over the top!
