Flourless Lemon Greek Yogurt Cake
A delightful gluten-free dessert combining Greek yogurt and fresh lemon juice for a moist and flavorful cake.
Ingredients
Main Ingredients
- 2 cups Greek yogurt Use full-fat for best results
- 1 cup granulated sugar Can be adjusted to taste
- 4 large eggs Add one at a time
- 1/2 cup fresh lemon juice About 2 lemons
- Zest of 2 lemons lemon zest Zest before juicing
- 1 teaspoon baking powder To help the cake rise
- 1 teaspoon vanilla extract For added flavor
- Pinch salt salt Balances sweetness
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a large mixing bowl, combine the Greek yogurt and sugar. Beat together until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the fresh lemon juice, lemon zest, baking powder, vanilla extract, and salt until fully combined.
Baking
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes, or until the cake is set and the top is lightly golden.
- Remove from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
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Notes
Dust with powdered sugar and garnish with fresh berries for serving. Consider serving with whipped cream or ice cream on the side for added indulgence.