🍋 Viral Lemon Yogurt Cake (No Flour)
Irresistibly moist, zesty, and wholesome
This flourless lemon yogurt cake is a one-bowl wonder—simple ingredients come together for a tangy, tender, and beautifully moist dessert. It’s perfect for spring gatherings, elegant brunches, or when you crave something sweet yet wholesome. Gluten-free, made without refined sugar (if using maple syrup or honey), and bursting with real lemon flavor.
📋 Ingredients
Wet Ingredients:
- ¾ cup (180g) plain Greek yogurt
- 3 large eggs
- ⅓ cup (80ml) maple syrup or honey
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Dry Ingredients:
- ¾ cup (60g) almond flour (or finely ground oats for nut-free)
- 1 tsp baking powder
- ¼ tsp salt
Optional Toppings:
- 🍋 Lemon glaze (1/2 cup powdered sugar + 1–2 tbsp lemon juice)
- ❄️ Powdered sugar dusting
- 🍓 Fresh berries or mint leaves
🧑🍳 Instructions
- Preheat oven to 175°C (350°F). Line a loaf pan (8×4-inch) or a 6-inch round pan with parchment paper.
- In a bowl, whisk together yogurt, eggs, maple syrup (or honey), lemon juice, lemon zest, and vanilla until smooth.
- Add almond flour, baking powder, and salt. Stir gently until just combined—do not overmix.
- Pour batter into prepared pan. Tap lightly to release air bubbles.
- Bake for 30–35 minutes or until golden and a toothpick inserted comes out clean.
- Cool completely in pan, then remove and top with glaze, powdered sugar, or fresh berries if desired.
📝 Notes
- Texture: This cake is light and custardy—closer to a lemon pudding cake than a sponge.
- Sweetness: Using honey adds a deeper flavor; maple syrup gives a more neutral sweetness.
- Nut-free version: Use finely ground oats instead of almond flour.
- Storage: Store in an airtight container for up to 3 days at room temp or 5 days in the fridge.
💡 Tips
- For extra lemony flavor, add ½ tsp lemon extract.
- Let cake rest 10 minutes before slicing to avoid crumbling.
- Serve with Greek yogurt or whipped coconut cream for added richness.
🍽️ Servings
- Yields: 6–8 small slices
- Serving Size: 1 slice (based on 8)
🔢 Nutritional Info (per slice, approx.)
- Calories: 120
- Protein: 5g
- Fat: 7g
- Carbs: 10g
- Sugar: 6–7g
- Fiber: 1.5g
(Using almond flour and maple syrup)
✅ Health Benefits
- Gluten-free & flourless – great for those with gluten intolerance.
- High in protein from eggs and Greek yogurt.
- Low glycemic if using maple syrup.
- Rich in Vitamin C from fresh lemon juice and zest.
- Gut-friendly thanks to probiotic-rich yogurt.
❓Q & A
Q: Can I make it dairy-free?
A: Yes! Use a thick non-dairy yogurt like coconut or almond yogurt.
Q: What’s the texture like?
A: Moist, soft, and slightly custard-like. Not fluffy like a traditional sponge cake.
Q: Can I double the recipe?
A: Absolutely. Use a standard 9×5-inch loaf pan and increase bake time to ~45 minutes.
Q: Can I freeze it?
A: Yes—freeze slices wrapped tightly for up to 2 months. Thaw at room temp or warm gently.
Q: Is it keto-friendly?
A: Mostly! Swap maple syrup with a keto sweetener like monk fruit or erythritol.