Bright, zesty lemon meets the silky richness of thick dairy in this flourless lemon Greek yogurt cake. Every bite carries a delicate, melt-in-your-mouth custard texture balanced by crisp citrus notes, creating a treat that feels indulgent without the heavy flour or sugar crash. Naturally loaded with high protein and low-carb macros, it satisfies dessert cravings while keeping everyday nutrition strictly on point.
Equipment
- 8-inch springform pan
- Parchment paper
- Microplane zester
- Silicone whisk
Ingredients
- 2 cups (480g) Plain whole-milk Greek yogurt (use 2% or 5% thick, strained yogurt; avoid runny plain yogurt)
- 4 large Eggs (room temperature)
- 1/2 cup (96g) Granulated erythritol or allulose sweetener (adjust to taste)
- 2 tbsp (16g) Cornstarch or arrowroot powder
- 2 tbsp Fresh lemon juice
- 1.5 tbsp Freshly grated lemon zest (about 2 medium lemons)
- 1 tsp Pure vanilla extract
- 1/4 tsp Fine sea salt
Instructions
- Preheat and line: Set oven to 350°F (175°C) with standard middle-rack baking. Grease an 8-inch springform pan and line both bottom and sides with parchment paper.
- Whisk wet ingredients: In a large bowl, whisk eggs, granulated sweetener, and vanilla extract for 60 seconds until pale and fully dissolved.
- Incorporate citrus and yogurt: Whisk in the Greek yogurt, lemon juice, lemon zest, and salt until smooth and glossy. Tip: Stir gently without whipping excess air into the mixture to prevent surface cracking.
- Fold the binder: Sift cornstarch over the batter and gently whisk until no white pockets remain and batter resembles thick pancake batter.
- Bake to set: Pour batter into the prepared pan. Bake at 350°F (175°C) for 40 to 45 minutes; the edges will turn lightly golden and firm while the center maintains a gentle, custard-like wobble.
- Cool and chill: Turn off the oven, prop the door open slightly with a wooden spoon, and let rest for 20 minutes. Move to a wire rack to reach room temperature, then refrigerate for at least 4 hours (ideally overnight) before slicing.
Notes
Reheating: Best served chilled; if you prefer room temperature, let slices sit on the counter for 15 minutes instead of microwaving. Allergy notes: Naturally gluten-free and nut-free; replace dairy yogurt with thick strained coconut or soy yogurt for dairy-free diets (macros will vary). Flavor boost: Fold in 1/2 cup fresh raspberries or blueberries before baking for bright fruity pockets.
Nutrition
Calories: 145 kcal · Fats: 5g · Cholesterol: 105mg · Sodium: 110mg · Potassium: 180mg · Total Carbohydrates: 6g · Fiber: 0.5g · Net Carbs: 4g (excluding sugar alcohols) · Sugars: 3.5g (naturally occurring milk sugars) · Protein: 13g · Calcium: 140mg
