This flourless lemon Greek yogurt cake combines Greek yogurt, eggs, fresh lemon zest, and lemon juice for a soft cake with a creamy texture. Cornstarch replaces flour in the batter, and an optional lemon glaze adds a sweet citrus finish.
Ingredients
For the Cake
- 1 cup Greek yogurt
- 3 large eggs
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 1/3 cup granulated sugar or preferred sweetener
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
Optional Lemon Glaze
- 1/2 cup powdered sugar
- 1 to 2 tablespoons fresh lemon juice
Equipment Needed
- Mixing bowls
- Whisk or electric mixer
- 8-inch round cake pan
- Parchment paper
- Cooling rack
How to Make Flourless Lemon Greek Yogurt Cake
Step 1: Prepare the Oven
Preheat your oven to 340°F (170°C). Line an 8-inch cake pan with parchment paper or lightly grease it.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the Greek yogurt, eggs, lemon zest, lemon juice, vanilla extract, and sugar until smooth and fully combined.
Step 3: Add the Dry Ingredients
Add the cornstarch and baking powder to the mixture. Whisk until the batter becomes smooth and lump-free.
Step 4: Bake the Cake
Pour the batter into the prepared cake pan and spread it evenly.
Bake for 35 to 40 minutes, or until the center is set and the top is lightly golden.
Step 5: Cool Completely
Remove the cake from the oven and allow it to cool in the pan for 15 minutes.
Transfer to a cooling rack and let it cool completely before serving.
Step 6: Add the Lemon Glaze (Optional)
Mix powdered sugar with lemon juice until smooth. Drizzle over the cooled cake for extra sweetness and citrus flavor.
Tips for the Best Lemon Yogurt Cake
- Use full-fat Greek yogurt for the creamiest texture.
- Fresh lemon zest provides the strongest lemon flavor.
- Do not overbake, as the cake will continue to set while cooling.
- Chill the cake for 1 hour before serving for a firmer texture.
Substitution Notes
Greek yogurt gives this batter its thickness. Regular yogurt may make the batter thinner, so it should not be treated as a guaranteed one-for-one substitute.
If using a sugar substitute, check the manufacturer's conversion instructions. Different sweeteners can affect sweetness, browning, and texture; the same baking result is not guaranteed.
Storage Instructions
Refrigerator
Refrigerate in an airtight container for 3 to 4 days. Refrigerate within 2 hours of baking, or within 1 hour if the room temperature is above 90°F. Do not leave the cake out for an extended cooling period.
Freezer
Wrap individual slices and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Is this cake really flourless?
Yes. The batter uses cornstarch instead of flour. If you need a gluten-free cake, check the labels on cornstarch, baking powder, vanilla, and any other packaged ingredients, and avoid cross-contact during preparation.
Can I use regular yogurt?
Greek yogurt is the specified ingredient. Regular yogurt is thinner and may change the texture, so the results may differ.
Can I make it without sugar?
A sugar substitute may be an option, but it is not always interchangeable with granulated sugar. Follow the product's conversion guidance and expect possible changes in texture and browning.
More Dessert Ideas
For another dessert made with Greek yogurt, try Blueberry Greek yogurt bites. If you prefer a fruit-filled baked dessert, see Grandma Peggy’s old-fashioned apple cake.