The Flourless Lemon Greek Yogurt Cake Recipe offers a delightfully simple yet incredibly satisfying dessert that’s naturally gluten-free and wonderfully moist. This recipe is perfect for those seeking a lighter, brighter cake option that still delivers on rich flavor and a tender crumb, making it a go-to for any occasion.
Key Ingredients for Flourless Lemon Greek Yogurt Cake Recipe
- 2 cups (400g) plain Greek yogurt (full-fat recommended for richness)
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) unsalted butter, melted and slightly cooled
- 3 large eggs, at room temperature
- 1/4 cup (60ml) fresh lemon juice, plus zest of 2 lemons
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- For Serving (Optional): Powdered sugar for dusting, fresh berries, a dollop of extra Greek yogurt, or a light lemon glaze.
How to Make Flourless Lemon Greek Yogurt Cake
Get ready for a remarkably easy and incredibly delicious baking experience with this Flourless Lemon Greek Yogurt Cake Recipe. In under 15 minutes of active prep time, you’ll whip up a cake that boasts a luxuriously moist texture and a bright, zesty flavor profile. The secret lies in the Greek yogurt, which not only enhances the tang of the lemon but also provides the essential moisture and structure, eliminating the need for flour. This cake is satisfyingly rich yet surprisingly light, perfect for a refreshing dessert or a delightful afternoon treat.
Step-by-Step Instructions
Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C). Lightly grease a 9-inch round cake pan or a loaf pan and line the bottom with parchment paper. You can also use cooking spray or brush with melted butter. This preparation ensures your beautiful cake won’t stick after baking.
Combine Wet Ingredients: In a large mixing bowl, whisk together the plain Greek yogurt and granulated sugar until well combined and mostly smooth. Don’t worry about a few minor lumps in the sugar; they will dissolve during baking.
Incorporate Melted Butter and Eggs: Gradually whisk in the melted and slightly cooled unsalted butter into the yogurt and sugar mixture until fully incorporated. Then, add the three large eggs, one at a time, whisking well after each addition. Ensure each egg is fully blended before adding the next.
Add Flavorings and Salt: Stir in the fresh lemon juice, the zest of two lemons (about 2-3 tablespoons), and the vanilla extract. Add the salt and give the batter one final, thorough whisking. The batter should be smooth and have a lovely pale yellow hue from the lemon zest.
Pour and Bake: Pour the batter evenly into your prepared cake pan. Gently tap the pan on the counter a couple of times to release any larger air bubbles. Place the pan in the preheated oven.
Bake Until Golden and Set: Bake for 45-60 minutes, or until the cake is golden brown around the edges and a toothpick inserted into the center comes out clean. The baking time can vary depending on your oven and the type of pan used. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 15-20 minutes. This allows the cake to set further.
Invert and Finish Cooling: Carefully invert the cake onto the wire rack, remove the parchment paper, and let it cool completely. Ensure it is fully cooled before decorating or slicing.
Why You’ll Love This Flourless Lemon Greek Yogurt Cake
You will fall instantly in love with this Flourless Lemon Greek Yogurt Cake Recipe for so many reasons! Its star feature is its unbelievably moist and tender crumb, a testament to the power of Greek yogurt, which provides a delightful tang that perfectly complements the bright lemon flavor. Unlike traditional cakes that rely on flour, this recipe offers a healthier, gluten-free alternative that’s surprisingly economical to make at home, especially when lemons are in season. The simple yet exquisite taste, enhanced by fresh lemon zest and juice, makes it a winner for any occasion, from casual afternoon tea to elegant dinner parties.
This cake’s superior taste and texture make it a fantastic choice for anyone looking for a lighter dessert, a welcome change from denser, flour-heavy cakes. Imagine the delicate aroma of lemon filling your kitchen as it bakes, followed by the first bite of its custardy, moist interior. It’s a truly sensory experience that’s both comforting and refreshing. Don’t wait – gather your ingredients and try this unforgettable Flourless Lemon Greek Yogurt Cake Recipe today; your taste buds will thank you!
Storing and Reheating Tips
Storage: Once completely cooled, wrap the Flourless Lemon Greek Yogurt Cake tightly in plastic wrap or place it in an airtight container. Store it at room temperature for up to 2 days. For longer storage, refrigerate the cake in an airtight container for up to 4-5 days. The Greek yogurt helps keep it moist, so it tends to fare well.
Freezing: This cake freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap, then in aluminum foil, or place in a freezer-safe bag or container. It can be frozen for up to 2-3 months.
Reheating: If reheating a room-temperature cake, a brief warming in a low oven (around 250°F or 120°C) for 5-10 minutes can refresh it. Alternatively, gently warm slices in a microwave on low power for 15-30 seconds. Thawed cake from the refrigerator can usually be enjoyed as is, or gently warmed as described. Frozen cake should be thawed in the refrigerator overnight before serving or reheating.
Final Thoughts
The Flourless Lemon Greek Yogurt Cake Recipe is a testament to how simple, quality ingredients can create something truly magical. Its vibrant lemon flavor and wonderfully moist texture make it an irresistible treat that’s both easy to make and a joy to share. Give this gem a try – you won’t be disappointed!
Flourless Lemon Greek Yogurt Cake Recipe
Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Lightly grease a 9-inch round cake pan or a loaf pan and line the bottom with parchment paper. You can also use cooking spray or brush with melted butter. This preparation ensures your beautiful cake won’t stick after baking.
- In a large mixing bowl, whisk together the plain Greek yogurt and granulated sugar until well combined and mostly smooth. Don’t worry about a few minor lumps in the sugar; they will dissolve during baking.2 cups (400g) plain Greek yogurt (full-fat recommended for richness), 1 cup (200g) granulated sugar
- Gradually whisk in the melted and slightly cooled unsalted butter into the yogurt and sugar mixture until fully incorporated. Then, add the three large eggs, one at a time, whisking well after each addition. Ensure each egg is fully blended before adding the next.1/2 cup (120ml) unsalted butter, melted and slightly cooled, 3 large eggs, at room temperature
- Stir in the fresh lemon juice, the zest of two lemons (about 2-3 tablespoons), and the vanilla extract. Add the salt and give the batter one final, thorough whisking. The batter should be smooth and have a lovely pale yellow hue from the lemon zest.1/4 cup (60ml) fresh lemon juice, zest of 2 lemons, 1 teaspoon vanilla extract, 1/2 teaspoon salt
- Pour the batter evenly into your prepared cake pan. Gently tap the pan on the counter a couple of times to release any larger air bubbles. Place the pan in the preheated oven.
- Bake for 45-60 minutes, or until the cake is golden brown around the edges and a toothpick inserted into the center comes out clean. The baking time can vary depending on your oven and the type of pan used. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
- Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 15-20 minutes. This allows the cake to set further.
- Carefully invert the cake onto the wire rack, remove the parchment paper, and let it cool completely. Ensure it is fully cooled before decorating or slicing.