Flourless Lemon Greek Yogurt Cake – Easy, Moist & Delicious

This Flourless Lemon Greek Yogurt Cake is a soft, creamy, and refreshing dessert made with Greek yogurt, fresh lemon zest, and eggs. It has a delicate lemon flavor, a moist texture, and a beautiful golden top. Perfect for breakfast, afternoon tea, or a light dessert!

Note: Your image shows only three ingredients: Greek yogurt, eggs, and lemon zest. Those alone will make a soft, custard-like bake rather than the fluffy cake pictured. The complete recipe below includes a few additional ingredients to achieve a more cake-like texture while keeping it flourless.

Description

Flourless Lemon Greek Yogurt Cake is a simple homemade dessert that combines the tanginess of Greek yogurt with the bright, fresh taste of lemon. Unlike traditional cakes made with wheat flour, this recipe uses cornstarch to create a soft, tender texture.

The Greek yogurt keeps the cake moist, while the eggs help it rise and hold together. Fresh lemon zest adds a beautiful citrus aroma, and a light lemon glaze gives the finished cake a sweet, refreshing touch.

Ingredients

For the Lemon Greek Yogurt Cake

• 1 cup plain Greek yogurt (240 g)

• 3 large eggs, room temperature

• 2 tablespoons fresh lemon zest

• ½ cup granulated sugar

• ⅓ cup cornstarch

• 2 tablespoons fresh lemon juice

• 1 teaspoon vanilla extract

• 1 teaspoon baking powder

• ¼ teaspoon salt

For the Optional Lemon Glaze

• ½ cup powdered sugar

• 1–2 tablespoons fresh lemon juice

• ½ teaspoon lemon zest

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.

Step 2: Mix the Eggs and Sugar

In a large mixing bowl, add the eggs and granulated sugar. Beat with an electric mixer for 3–4 minutes until the mixture becomes pale, thick, and slightly fluffy.

This step helps create a lighter texture.

Step 3: Add Greek Yogurt and Lemon

Add the Greek yogurt, lemon zest, lemon juice, and vanilla extract.

Mix gently until smooth and well combined.

Step 4: Add the Dry Ingredients

Sift the cornstarch, baking powder, and salt into the wet mixture.

Fold everything together using a spatula until no lumps remain. Avoid overmixing.

Step 5: Bake the Cake

Pour the batter into the prepared cake pan and smooth the top.

Bake for 35–45 minutes, or until the top is lightly golden and the center is set with only a slight wobble.

A toothpick inserted near the center should come out without wet batter. The cake may rise during baking and settle slightly as it cools.

Step 6: Cool Completely

Remove the cake from the oven and allow it to cool in the pan for 15–20 minutes.

Transfer it carefully to a serving plate, then refrigerate for at least 1 hour for cleaner slices and a firmer texture.

Step 7: Prepare the Lemon Glaze

In a small bowl, mix powdered sugar with lemon juice until smooth.

Drizzle over the cooled cake and sprinkle with fresh lemon zest.

Slice and enjoy!

Tips and Notes

Use thick Greek yogurt: Full-fat Greek yogurt gives the cake a richer, creamier texture. Avoid watery yogurt because it can affect the consistency.

Choose fresh lemons: Freshly grated lemon zest provides the best citrus flavor. Grate only the yellow outer peel, not the bitter white pith.

Don’t overbake: The center should be set but still tender. Overbaking may cause the cake to become dry or rubbery.

For a sweeter cake: Increase the sugar slightly if you prefer a sweeter dessert.

For a lighter option: Skip the powdered sugar glaze and serve with fresh berries.

Storage: Store the cake in an airtight container in the refrigerator for up to 4 days.

Serving suggestion: Enjoy chilled for a cheesecake-like texture or allow it to sit at room temperature for 10–15 minutes before serving.

Frequently Asked Questions

Is this cake really flourless?

Yes! This recipe contains no wheat flour or almond flour. Cornstarch helps give the cake structure while keeping it tender.

Can I make this cake without sugar?

You can try a granulated sugar substitute designed for baking, but the sweetness, browning, and texture may change.

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is recommended because it is thicker. If using regular yogurt, strain it first to remove excess liquid.

Why did my cake sink after baking?

A little sinking is normal for this type of yogurt-based cake because it contains very little starch compared with traditional cakes.

Can I add blueberries?

Yes! Gently fold in ¼ cup of fresh blueberries before baking for a delicious lemon-blueberry variation.

Servings and Nutrition

Servings: 8 slices

Estimated nutrition per slice, without glaze:

Nutrition varies depending on the Greek yogurt and other ingredients used.

Flourless Lemon Greek Yogurt Cake is a refreshing, moist dessert that brings together creamy yogurt and fresh lemon flavor. Serve it with berries, a light lemon glaze, or a cup of tea for a delicious homemade treat.