Flourless Lemon Greek Yogurt Cake.

Equipment

• 8-inch springform pan or round cake pan
• Microplane or citrus zester
• Citrus juicer
• 2 large mixing bowls
• Electric hand mixer or whisk
• Rubber spatula
• Wire cooling rack

Ingredients

Batter Base

• Almond Flour: 2 cups fine blanched almond flour (sifted)
• Tapioca Starch / Cornstarch: $\frac{1}{4}\text{ cup}$ (adds structure to flourless bakes)
• Greek Yogurt: 1 cup plain full-fat or 2% Greek yogurt (at room temperature)
• Eggs: 3 large eggs (room temperature)
• Honey or Maple Syrup: $\frac{1}{2}\text{ cup}$ pure liquid sweetener (or granulated sweetener equivalent)
• Melted Coconut Oil or Unsalted Butter: $\frac{1}{4}\text{ cup}$ , cooled slightly
• Fresh Lemons: 2 medium lemons (yielding 2 tablespoons zest and $\frac{1}{4}\text{ cup}$ fresh juice)
• Vanilla Extract: 1 teaspoon pure vanilla extract
• Leavening: 1 teaspoon baking powder, $\frac{1}{4}\text{ teaspoon}$ baking soda
• Salt: $\frac{1}{4}\text{ teaspoon}$ fine sea salt

Lemon Glaze (Optional)

• Powdered Sweetener / Icing Sugar: $\frac{1}{2}\text{ cup}$
• Fresh Lemon Juice: 1 to 2 tablespoons

Instructions

Step 1: Prep the Oven and Pan

1. Preheat your oven to $350^\circ\text{F}$ ( $175^\circ\text{C}$ ) with the baking rack set in the center.
2. Lightly grease an 8-inch springform pan with coconut oil or baking spray, and line the bottom with a circle of parchment paper for easy release.

Step 2: Combine Dry Ingredients

1. In a large bowl, whisk together the almond flour , tapioca starch , baking powder , baking soda , and salt until well blended and free of clumps.

Step 3: Mix the Wet Ingredients & Lemon Infusion

1. In a second large mixing bowl, whisk the 3 eggs and honey together until slightly pale and frothy (about 1 minute).
2. Whisk in the Greek yogurt , melted coconut oil , fresh lemon juice , lemon zest , and vanilla extract until smooth and fully incorporated.

Step 4: Fold and Assemble

1. Pour the dry ingredients into the bowl with the wet mixture.
2. Using a rubber spatula, gently fold the batter together just until mixed. Almond flour batter is forgiving, but gentle folding maintains a tender crumb structure.
3. Pour the batter into the prepared cake pan and smooth the top evenly with your spatula.

Step 5: Bake to Perfection

1. Bake at $350^\circ\text{F}$ ( $175^\circ\text{C}$ ) for 45 to 50 minutes .
2. Check for doneness around the 40-minute mark: the top should be golden brown, the edges set, and a toothpick inserted into the center should come out clean. If the top browns too quickly before the center sets, tent loosely with aluminum foil for the final 10 minutes.

Step 6: Cool and Glaze

1. Remove the cake from the oven and let it cool in the pan on a wire rack for 20 to 30 minutes .
2. Run a butter knife around the edge of the pan to loosen, then release the springform ring.
3. If using the glaze, whisk the powdered sugar and lemon juice together in a small bowl until smooth, then drizzle over the fully cooled cake.

Nutrition

Calories: $285\text{ kcal}$ — · Protein: $9\text{g}$ 18% · Fat: $18\text{g}$ 23% · Carbohydrates: $22\text{g}$ 8% Dietary · Saturated Fat: $5\text{g}$ 25% · Fiber: $3\text{g}$ 11% · Sugar: $16\text{g}$ — · Sodium: $160\text{mg}$ 7%