Flourless Lemon Yogurt Cake Recipe
Introduction
This Flourless Lemon Yogurt Cake is a simple, tangy dessert perfect for those who love light and moist cakes without any flour. It’s quick to make, bursting with fresh lemon flavor, and has a delicate texture thanks to yogurt and eggs.
Ingredients
- 1 cup plain yogurt
- 3 large eggs
- 1 lemon (zested and juiced)
- 3/4 cup sugar
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the yogurt, eggs, sugar, lemon zest, and lemon juice until smooth and well combined.
- Step 2: Pour the batter into a greased or parchment-lined cake pan. Bake for about 30-35 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
Tips & Variations
- Use full-fat yogurt for a richer texture or Greek yogurt for added creaminess.
- Add a teaspoon of vanilla extract to enhance the flavor.
- For extra lemon flavor, sprinkle a little powdered sugar mixed with lemon zest on top after baking.
Storage
Store the cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving, or warm it slightly in the oven for a few minutes to refresh its texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use lemon juice instead of fresh lemon?
Fresh lemon juice is recommended for the best flavor and brightness, but you can substitute bottled lemon juice if needed; just use slightly less to avoid overpowering the cake.
Is this cake suitable for gluten-free diets?
Yes, since this recipe contains no flour or wheat products, it is naturally gluten-free.
PrintFlourless Lemon Yogurt Cake Recipe
This Flourless Lemon Yogurt Cake is a light, moist, and tangy dessert that combines the creamy texture of yogurt with the bright flavor of fresh lemon. Naturally gluten-free and easy to make, it’s perfect for those seeking a simple yet delicious cake without flour.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Ingredients
- 1 ½ cups plain Greek yogurt
- 3 large eggs
- 1 cup granulated sugar
- Zest of 1 lemon
- Juice of 1 lemon (about 2 tablespoons)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper for easy removal.
- Prepare the batter: In a large bowl, whisk together the Greek yogurt, eggs, sugar, lemon zest, and lemon juice until the mixture is smooth and well combined. Make sure there are no lumps and the sugar is fully incorporated.
- Pour and bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Place in the oven and bake for 40 to 45 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the cake from the oven and let it cool completely in the pan on a wire rack. Once cooled, invert the cake onto a serving plate. Optionally, dust with powdered sugar or garnish with lemon slices before serving.
Notes
- This cake is naturally gluten-free due to the absence of flour.
- Use full-fat Greek yogurt for best texture and flavor.
- Ensure the cake is fully cooled before serving to allow it to set properly.
- Store leftovers covered in the refrigerator for up to 3 days.
- You can substitute lemon zest and juice with orange or lime for a different citrus flavor.
Keywords: Flourless lemon cake, gluten free cake, lemon yogurt cake, easy lemon cake, healthy lemon dessert
