Flourless Lemon Yogurt Cake Recipe
Introduction
This Flourless Lemon Yogurt Cake is a delightfully moist and tangy treat that’s perfect for lemon lovers. It’s simple to make with just a few ingredients and requires no flour, making it a great option for those avoiding gluten.
Ingredients
- 1 cup plain yogurt
- 3 large eggs
- 2 lemons (zested and juiced)
- 1 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 8-inch cake pan. Bake for about 40-45 minutes, or until the cake is set and a toothpick inserted into the center comes out clean. Let it cool before serving.
Tips & Variations
- Use Greek yogurt for a richer texture and tangier flavor.
- Add a teaspoon of vanilla extract for extra depth.
- Garnish with powdered sugar or fresh berries for a pretty finish.
Storage
Store the cake covered in an airtight container in the refrigerator for up to 3 days. Reheat slices briefly in the microwave for a warm treat or enjoy chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other citrus fruits instead of lemon?
Yes, you can substitute lemon with orange or lime for a different citrus flavor, adjusting the juice and zest amounts to taste.
Is this cake suitable for gluten-free diets?
Absolutely! This recipe contains no flour, making it naturally gluten-free and safe for those with gluten sensitivities.
PrintFlourless Lemon Yogurt Cake Recipe
A moist and tangy flourless lemon yogurt cake that is simple to make and perfect for a light dessert or snack. This recipe uses yogurt and eggs to create a tender texture without any flour, accented by fresh lemon juice and zest for a bright citrus flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 1 cup plain yogurt
- 3 large eggs
- 2 tablespoons lemon juice (freshly squeezed)
Dry Ingredients
- 1 cup sugar
- Zest of 1 lemon
Instructions
- Prepare the batter: In a large mixing bowl, whisk together the yogurt, eggs, lemon juice, and lemon zest until smooth and well combined. Gradually add the sugar, mixing continuously to ensure the batter is homogeneous.
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease a round 8-inch cake pan and optionally line it with parchment paper for easy removal.
- Bake the cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the center of the oven for 35-40 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 allow it to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing and serving.
Notes
- You can substitute plain Greek yogurt for regular yogurt for a thicker texture.
- Make sure to zest the lemon before juicing to maximize flavor.
- The cake is best served at room temperature or chilled.
- Optional: dust with powdered sugar or garnish with fresh lemon slices for presentation.
Keywords: flourless lemon yogurt cake, gluten free lemon cake, yogurt cake, easy lemon dessert, flourless cake
