Flourless Lemon Greek Yogurt Cake

A gluten-free, grain-free cake with a dense, cheesecake-like texture, featuring lemon zest and Greek yogurt.

Equipment

• 8-inch round springform pan or cake pan
• parchment paper
• non-stick spray or butter
• medium bowl
• large bowl
• rubber spatula
• wire rack

Ingredients

• 2 cups (200g) finely ground blanched almond flour
• 1 cup (240g) plain full-fat Greek yogurt (or 2% low-fat)
• 3 large eggs, room temperature
• ½ cup (100g) granulated sugar or pure honey
• ¼ cup (60ml) extra-virgin olive oil or melted coconut oil
• 2 large lemons, finely zested (approx. 2 tablespoons)
• ¼ cup (60ml) fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking powder (gluten-free)
• ½ teaspoon baking soda
• ¼ teaspoon fine sea salt
• ½ cup (60g) powdered sugar (or powdered monk fruit sweetener) [for glaze]
• 1 to 2 tablespoons fresh lemon juice [for glaze]
• 1 teaspoon fresh lemon zest [for glaze]

Instructions

1. Preheat oven to 350°F (175°C). Line an 8-inch round springform pan or cake pan with parchment paper and lightly grease the sides with non-stick spray or butter. Ensure all liquid ingredients (eggs and Greek yogurt) are brought to room temperature.
2. In a medium bowl, whisk together the almond flour, baking powder, baking soda, and fine sea salt. Break up any clumps in the almond flour.
3. In a large bowl, rub the lemon zest into the sugar using fingertips until fragrant and pale yellow. Add the room-temperature eggs and whisk vigorously for 2 minutes until light and slightly frothy. Whisk in the Greek yogurt, olive oil, lemon juice, and vanilla extract until smooth.
4. Gently pour the dry ingredients into the wet mixture. Fold with a rubber spatula until just combined; do not overmix. Transfer the batter to the prepared pan, smoothing the top.
5. Bake for 40 to 45 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
6. Cool the cake in the pan on a wire rack for 20 minutes, then release the springform collar and allow it to cool completely to room temperature.
7. Once cooled, whisk the powdered sugar and lemon juice together, drizzle over the top, and decorate with extra zest before serving.

Notes

Storage: Room temperature for up to 2 days in an airtight container. Refrigerator for up to 5 days (enhances texture). Freezer for up to 3 months (wrap slices tightly, thaw overnight in refrigerator).

Nutrition

Calories: 285 kcal · Total Fat: 18 g · Saturated Fat: 3 g · Monounsaturated Fat: 10 g · Cholesterol: 72 mg · Sodium: 185 mg · Total Carbohydrates: 22 g · Dietary Fiber: 3 g · Sugars: 16 g · Protein: 10 g · Calcium: 110 mg · Iron: 1.2 mg