A tender, moist flourless cake made with creamy Greek yogurt, almond flour, and plenty of fresh lemon. Naturally gluten-free, lightly sweetened, and bursting with bright citrus flavor, it’s perfect for breakfast, dessert, or an afternoon treat.
Ingredients
- 2 cups almond flour
- 1 cup plain Greek yogurt
- 3 large eggs
- â…“ cup honey or maple syrup
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (from 2 lemons)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
Optional Lemon Glaze
- ½ cup powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
- In a large bowl, whisk together the Greek yogurt, eggs, honey, lemon juice, lemon zest, and vanilla until smooth.
- Add the almond flour, baking powder, and salt. Stir just until combined—do not overmix.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30–35 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- If making the glaze, whisk together the powdered sugar and lemon juice until smooth, then drizzle over the cooled cake.
Nutrition (Per Slice, Makes 10)
- Calories: ~190
- Protein: 8g
- Carbohydrates: 10g
- Fat: 14g
- Fiber: 2g
- Sugar: 7g
Tips
- For an extra lemony flavor, add an additional teaspoon of lemon zest.
- Garnish with fresh berries or a dollop of Greek yogurt before serving.
- Store covered in the refrigerator for up to 5 days.
- This cake also freezes well for up to 2 months—thaw overnight in the refrigerator before serving.
