Flourless 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
Scale
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