Flourless Greek Yogurt Lemon Almond Cake
This Flourless Greek Yogurt Lemon Almond Cake is soft, moist, and wonderfully bright, made with creamy Greek yogurt, almond flour, and plenty of fresh lemon. It’s an easy naturally gluten-free dessert with a delicate crumb and refreshing citrus flavor.
Ingredients
- 1½ cups (150 g) almond flour
- 1 cup (240 g) plain Greek yogurt
- ¾ cup (150 g) granulated sugar
- 3 large eggs
- ¼ cup (60 ml) fresh lemon juice
- 2 tablespoons finely grated lemon zest
- ¼ cup (60 ml) melted unsalted butter or neutral oil
- 1 teaspoon vanilla extract
- 1½ teaspoons baking powder
- ¼ teaspoon salt
Optional Lemon Glaze
- ¾ cup powdered sugar
- 1–2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Directions
1. Prepare the Pan
Preheat the oven to 350°F (175°C).
Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Mix the Wet Ingredients
In a large bowl, whisk together the Greek yogurt, sugar, eggs, lemon juice, lemon zest, melted butter, and vanilla until smooth.
3. Add the Dry Ingredients
Add the almond flour, baking powder, and salt.
Stir gently until just combined.
Don’t overmix the batter.
4. Bake
Pour the batter into the prepared cake pan and smooth the top.
Bake for 35–45 minutes, or until the center is set and a toothpick inserted into the middle comes out with a few moist crumbs.
If the top begins browning too quickly, loosely cover it with foil during the final portion of baking.
5. Cool
Let the cake cool in the pan for about 15 minutes.
Carefully remove it from the pan and transfer it to a wire rack.
Allow it to cool completely before glazing or slicing.
6. Make the Lemon Glaze
Whisk the powdered sugar, lemon juice, and lemon zest together until smooth.
Drizzle over the cooled cake.
7. Serve
Slice and serve on its own or with fresh berries, whipped cream, or a spoonful of Greek yogurt.
Recipe Tips
- Use finely ground almond flour for the smoothest texture.
- Fresh lemon juice and zest give the cake its brightest flavor.
- Full-fat Greek yogurt produces a particularly moist and tender cake.
- Don’t overbake; the cake should remain moist in the center.
- Let the cake cool completely before slicing for cleaner pieces.
- Add a handful of fresh blueberries or raspberries to the batter if desired.
- Store covered in the refrigerator for 3–4 days.
Prep & Cooking Time
Prep Time: 15 minutes
Bake Time: 35–45 minutes
Servings: 8–10 slices
Meta Description
Make a moist Flourless Greek Yogurt Lemon Almond Cake with almond flour, creamy Greek yogurt, fresh lemon juice, and zest. A simple, bright gluten-free dessert.