Flourless Lemon Yogurt Cake Recipe
Looking for a light and delicious dessert? This Flourless Lemon Yogurt Cake Recipe is perfect! It's naturally gluten-free and incredibly moist.
Equipment
- 9-inch round cake pan
- Parchment paper
- Large Mixing Bowl
- Whisk or electric mixer
- Measuring cups and spoons
- Zester or grater
- Cooling rack
Ingredients
- 2 cups Greek yogurt plain, full-fat
- 4 large eggs
- 3/4 cup granulated sugar
- 1/4 cup honey
- 1/3 cup cornstarch
- Zest of 2 large lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Set your oven to 350°F (175°C).
- Grease your cake pan with butter.
- Line it with parchment paper carefully.
- This prevents sticking later on.
- Crack eggs into your mixing bowl.
- Add sugar and honey next.
- Whisk everything together until smooth and creamy.
- The mixture should look pale yellow.
- Pour in the Greek yogurt now.
- Add lemon zest and lemon juice.
- Mix in the vanilla extract too.
- Stir everything until well combined.
- Add cornstarch to the wet mixture.
- Sprinkle in the baking powder next.
- Add the salt last. Fold everything together gently but thoroughly.
- Don't overmix the batter.
- Pour batter into your prepared pan.
- Smooth the top with a spatula.
- Bake for 40-45 minutes until golden.
- A toothpick should come out clean.
- Let the cake cool completely first.
- Remove it from the pan carefully.
- Dust with powdered sugar if desired.
- Slice and enjoy your delicious creation!
Notes
- Use full-fat Greek yogurt for richness.
- Fresh lemon juice works much better.
- Don't skip the lemon zest at all.
- Room temperature eggs mix better always.
- Check doneness with a toothpick carefully.
- Let it cool completely before cutting.
- Store covered in the refrigerator tightly.
- It tastes even better the next day!