Flourless Protein Lemon Cake

<br>A bright and zesty flourless lemon cake with a creamy, cheesecake-like texture. Made with just five ingredients, this gluten-free dessert is light, refreshing, and high in protein, with about 195 calories and 12 grams of protein per slice.

Ingredients

• 6 medium eggs
• 3 cups unsweetened low-fat Greek yogurt
• 1 cup powdered sugar
• 1 cup cornstarch
• 1 lemon, zested and juiced

Instructions

1. Preheat the oven to 340°F. Line an 8-inch springform cake pan with parchment paper.
2. Add the eggs to a large bowl and whisk until combined.
3. Add the Greek yogurt and whisk until smooth.
4. Sift the powdered sugar and cornstarch into the bowl.
5. Whisk everything together until the batter is smooth and evenly combined. Avoid overmixing.
6. Zest one lemon into the bowl, then squeeze in the lemon juice. Stir gently until the lemon is evenly distributed.
7. Pour the batter into the prepared springform pan.
8. Bake at 340°F for 50 minutes.
9. Increase the oven temperature to 350°F and continue baking for another 20 minutes, or until the edges of the cake turn golden brown.
10. Remove the cake from the oven and let it cool completely in the pan for about 2 hours.
11. Sprinkle a little lemon zest over the top.
12. Refrigerate the cake for a couple of hours before slicing and serving.