This flourless lemon yogurt cake is light, moist, and filled with bright citrus flavor. Made with simple, wholesome ingredients, it offers a refreshing and naturally gluten-free dessert that feels indulgent yet balanced.
Why You’ll Love This Recipe
Naturally gluten-free thanks to almond flour
Moist, tender texture from Greek yogurt
Fresh, vibrant lemon flavor
Simple ingredients and easy preparation
Perfect for a light dessert or anytime treat
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
⅓ cup (80 ml) fresh lemon juice
1 tablespoon lemon zest
3 large eggs
⅓ cup (80 ml) maple syrup or honey
½ cup (120 g) plain Greek yogurt
1 teaspoon vanilla extract
1 cup (100 g) almond flour
1 teaspoon baking powder
¼ teaspoon salt
Directions
Preheat your oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides.
In a mixing bowl, whisk together the lemon juice, lemon zest, eggs, maple syrup or honey, Greek yogurt, and vanilla extract until smooth.
Add the almond flour, baking powder, and salt. Stir until the batter is fully combined and no lumps remain.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 30–35 minutes, or until the center is set and a toothpick inserted comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Servings and timing
This cake yields approximately 8 servings.
Prep time: about 10 minutes
Bake time: 30–35 minutes
Total time: approximately 45 minutes
Variations
Add fresh berries on top before serving for extra color and flavor.
Replace the vanilla extract with almond extract for a deeper nutty note.
Use orange juice and zest instead of lemon for a citrus twist.
Add a light dusting of powdered sugar after cooling for a simple finish.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 2 days.
Refrigerate for up to 5 days for longer freshness.
To reheat, warm individual slices in the microwave for 10–15 seconds.
The cake can also be frozen for up to 2 months; thaw in the refrigerator before serving.
FAQs
Can I replace the maple syrup with sugar?
Yes, you can use granulated sugar, but add an extra tablespoon of yogurt to maintain moisture.
Can I use regular yogurt instead of Greek yogurt?
You can, but the texture may be slightly less dense and moist since Greek yogurt is thicker.
Can I substitute almond flour with another flour?
Not in equal amounts. Almond flour behaves differently than wheat or oat flour; the texture will change significantly.
Can I make this cake dairy-free?
Yes, use a dairy-free yogurt alternative, preferably thick coconut yogurt.
Can I double the recipe?
Yes, double the ingredients and bake in a 9×13-inch pan. Adjust the baking time to around 35–40 minutes.
Can I make this cake ahead of time?
Absolutely. It tastes even better the next day after chilling in the refrigerator.
Can I add a glaze?
Yes. A simple lemon glaze made from lemon juice and powdered sugar works beautifully.
How do I keep the cake from sinking?
Ensure the batter is well mixed and the cake is fully baked before removing it from the oven.
Can I bake this in a loaf pan?
Yes, but it may require 40–45 minutes of baking time. Check for doneness with a toothpick.
Is this cake suitable for people avoiding gluten?
Yes, the recipe is naturally gluten-free as it uses almond flour.
Conclusion
This flourless lemon yogurt cake is a light, refreshing treat that combines wholesome ingredients with bright citrus flavor. Easy to prepare and naturally gluten-free, it’s the perfect dessert for any occasion. Enjoy it plain, dressed with fruit, or finished with a simple glaze for an elegant touch.
A light, moist, and naturally gluten-free lemon yogurt cake made with almond flour, Greek yogurt, and fresh citrus. This simple yet elegant dessert is perfect for any occasion and easy to prepare.
Ingredients
⅓ cup (80 ml) fresh lemon juice
1 tablespoon lemon zest
3 large eggs
⅓ cup (80 ml) maple syrup or honey
½ cup (120 g) plain Greek yogurt
1 teaspoon vanilla extract
1 cup (100 g) almond flour
1 teaspoon baking powder
¼ teaspoon salt
Instructions
Preheat your oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides.
In a mixing bowl, whisk together the lemon juice, lemon zest, eggs, maple syrup or honey, Greek yogurt, and vanilla extract until smooth.
Add the almond flour, baking powder, and salt. Stir until the batter is fully combined and no lumps remain.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 30–35 minutes, or until the center is set and a toothpick inserted comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use Greek yogurt for the best texture—regular yogurt may result in a softer crumb.
Let the cake cool completely before slicing for clean cuts.
This cake can be made a day ahead—it tastes even better after chilling overnight.
Top with berries or a light glaze for extra presentation and flavor.
Store in the refrigerator for up to 5 days or freeze for longer storage.
