Name: Flourless Lemon Greek Yogurt Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean-Inspired
Ingredients: ½ cup fresh lemon juice; 1 tbsp lemon zest; ¼ cup honey or maple syrup; 2 large eggs; 1 cup plain Greek yogurt; 1 tsp vanilla extract; 1½ cups almond flour; 1 tsp baking powder; Pinch of salt

Why You’ll Love This Recipe

I love this cake for its simplicity and vibrant flavor. The Greek yogurt adds a rich tang and protein boost, while almond flour keeps it moist and naturally gluten-free. It’s a refreshing dessert that feels indulgent but is light enough to enjoy any day.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/2 cup fresh lemon juice
1 tbsp lemon zest
1/4 cup honey or maple syrup
2 large eggs
1 cup plain Greek yogurt
1 tsp vanilla extract
1 1/2 cups almond flour
1 tsp baking powder
Pinch of salt

directions

I preheat the oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper or lightly grease it. In a large bowl, I whisk together the lemon juice, zest, honey, eggs, Greek yogurt, and vanilla until smooth.

Then I combine almond flour, baking powder, and salt in another bowl, and gently fold the dry ingredients into the wet mixture until just combined.

I pour the batter into the prepared pan and smooth the top. I bake it for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

After baking, I let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Sometimes I dust it with powdered sugar or top it with Greek yogurt and fresh berries before serving.

Servings and timing

This recipe serves 8. It takes 10 minutes to prep, 35 minutes to cook, and about 45 minutes total. Each serving has around 180 kcal.

Variations

When I want a different twist, I stir in a handful of fresh blueberries or raspberries before baking. For a touch of decadence, I sometimes add a lemon glaze made from lemon juice and powdered sugar.

storage/reheating

I store the cooled cake in the fridge for up to 4 days, covered well. I let slices come to room temperature or give them a few seconds in the microwave before serving.

FAQs

Can I use other flours instead of almond flour?

I stick with almond flour for the best texture and flavor, but finely ground oat flour might work as a substitute.

Can I make this dairy-free?

Yes, I use a dairy-free yogurt alternative like coconut or almond yogurt with great results.

Does it taste very lemony?

It has a pleasant lemon flavor that’s bright but not overwhelming. For more punch, I sometimes add extra zest.

Can I freeze this cake?

Absolutely. I wrap individual slices and freeze them for up to a month. I thaw them overnight in the fridge or briefly in the microwave.

Is it suitable for brunch?

Definitely! Its light, tangy flavor makes it a great addition to a brunch spread.

Conclusion

This Flourless Lemon Greek Yogurt Cake is one of my favorite ways to bake light and flavorful treats. It’s wholesome, gluten-free, and effortlessly elegant—ideal for spring gatherings, brunches, or a quiet afternoon pick-me-up.