Description
A bright and tangy flourless cake made with Greek yogurt, perfect for a gluten-free dessert.
Ingredients
Scale
- 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