Bright, tangy, and surprisingly simple, this flourless lemon Greek yogurt cake is moist and dense with a tender crumb and a clean lemon aroma. It uses just a few wholesome ingredients, so you get fresh lemon flavor and a creamy texture without flour. If you enjoy quick yogurt desserts, try this Greek yogurt mug cake for a single-serving treat before you bake the whole cake.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 8
- Difficulty Level: Easy
Nutrition Information
(approximate per serving — recipe yields 8 servings)
- Calories per serving: 240 kcal
- Protein: 10 g
- Carbohydrates: 39 g
- Fat: 6 g
- Fiber: 0.5 g
- Sugar: 37 g
- Sodium: 155 mg
Why Make This Flourless Lemon Greek Yogurt Cake
This cake is a great choice when you want a simple, gluten-free dessert that still feels special. The Greek yogurt keeps the cake moist and adds tang, while honey sweetens it without refined sugar. The lemon juice and zest give a bright, fresh taste and a fragrant citrus aroma. It’s an easy bake for weeknights, brunches, or a light finish to dinner.
How to Make Flourless Lemon Greek Yogurt Cake
This cake mixes in one bowl, bakes in about half an hour, and cools to a dense, sliceable texture. The baking powder adds a gentle lift so the cake doesn’t become too heavy. Use full-fat Greek yogurt for the richest flavor, or a lighter yogurt if you prefer fewer calories.
Ingredients:
- 3 cups Greek yogurt
- 3 large eggs
- 1 cup honey
- 1/2 cup lemon juice
- Zest of 2 lemons
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan (or line it with parchment) to prevent sticking and help the cake release cleanly.
Step 2: Mixing
In a large mixing bowl, whisk together the Greek yogurt, eggs, honey, lemon juice, lemon zest, baking powder, and salt until smooth and fully combined. Scrape down the sides so the batter is uniform.
Step 3: Cooking
Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30–35 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
Step 4: Finishing
Remove the cake from the oven and allow it to cool in the pan for 10–15 minutes. Run a knife around the edge, then invert onto a cooling rack to cool completely. Serve warm or at room temperature with fresh berries or a light dusting of powdered sugar, if desired.
How to Serve Flourless Lemon Greek Yogurt Cake
Serve slices with fresh strawberries, raspberries, or a few mint leaves for color and brightness. A spoonful of whipped cream or crème fraîche complements the lemon tang. For breakfast or brunch, plate with a cup of tea or coffee. For dessert, serve with a drizzle of honey or a berry compote.
How to Store Flourless Lemon Greek Yogurt Cake
- At room temperature: Store covered for up to 24 hours in a cake dome.
- In the refrigerator: Wrap tightly or place in an airtight container for up to 4 days.
- To freeze: Wrap tightly in plastic wrap and foil, or place slices in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before serving.
Expert Tips for Perfect Flourless Lemon Greek Yogurt Cake
- Use full-fat Greek yogurt for the creamiest texture and best flavor.
- Room-temperature eggs mix more evenly; take eggs out 15 minutes before baking.
- Don’t overmix — combine until smooth to avoid a dense, gummy cake.
- Test doneness with a toothpick; a few moist crumbs are okay. The cake is meant to be moist.
- If you want a firmer texture, use a smaller pan to make the cake thicker and bake a few extra minutes.
- Add a light glaze of lemon juice and powdered sugar for a shiny finish.
Delicious Variations
- Lemon-Blueberry: Fold 1 cup fresh or frozen blueberries into the batter for bursts of fruit.
- Almond-Lemon: Stir in 1/2 teaspoon almond extract and top with sliced toasted almonds.
- Honey-Cardamom: Add 1/2 teaspoon ground cardamom for a warm spice note that pairs with honey.
- Citrus Mix: Replace half the lemon juice with orange juice and add orange zest for a milder citrus flavor.
- Vegan-style swap (not strictly identical): Use a plant-based yogurt and an egg replacer, and check texture—see the linked vegan variations for ideas.
Frequently Asked Questions
Q: Can I use nonfat Greek yogurt?
A: Yes. Nonfat yogurt works but the cake will be less rich and slightly drier. You can add a tablespoon of olive oil or a little extra honey to help moisture.
Q: Is this cake gluten-free?
A: Yes. The recipe contains no flour and is naturally gluten-free. Always check labels of baking powder and other packaged items if you need strict gluten-free certification.
Q: Can I reduce the honey?
A: You can reduce honey slightly (try 3/4 cup) but the cake will be less sweet and may be slightly less moist. Taste the batter and adjust to your preference.
Q: Will the cake rise without flour?
A: Yes. The eggs and baking powder provide lift. The cake will be denser than a flour-based cake but should still have a pleasant height and a tender crumb.
Q: How do I prevent the cake from sticking?
A: Grease the pan well and line the bottom with parchment. Let the cake cool slightly before removing it from the pan to keep it from breaking.
Q: Can I add mix-ins like nuts or chocolate?
A: Yes. Fold in up to 1/2 cup chopped nuts or chocolate chips. If using frozen fruit, toss with a little flour substitute (like cornstarch) to prevent sinking.
Q: Can I make this as cupcakes?
A: Yes. Divide batter into lined muffin tins and bake for 18–22 minutes, checking doneness with a toothpick.
Conclusion
This flourless lemon Greek yogurt cake is simple, bright, and moist—a lovely option for anyone seeking a gluten-free dessert with fresh citrus flavor. It’s easy to make, stores well, and adapts to many variations; for another lemon-y yogurt cake idea with vegan options, check out Gluten-Free Vegan Lemon Yogurt Cake – Rhian’s Recipes. Give this cake a try and enjoy a slice with a cup of tea or a bowl of berries—your kitchen will smell wonderful.
Print
Flourless Lemon Greek Yogurt Cake
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A bright and tangy flourless cake made with Greek yogurt, perfect for a gluten-free dessert.
Ingredients
- 3 cups Greek yogurt
- 3 large eggs
- 1 cup honey
- 1/2 cup lemon juice
- Zest of 2 lemons
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan to prevent sticking.
- In a large mixing bowl, whisk together the Greek yogurt, eggs, honey, lemon juice, lemon zest, baking powder, and salt until smooth and fully combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30–35 minutes until the top is lightly golden and a toothpick inserted comes out clean.
- Remove the cake and allow it to cool in the pan for 10–15 minutes. Invert onto a cooling rack to cool completely.
Notes
Serve with fresh berries, whipped cream, or a drizzle of honey. Store covered for up to 4 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 37g
- Sodium: 155mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 0.5g
- Protein: 10g
- Cholesterol: 0mg
