This incredibly moist, flourless lemon cake combines the rich tang of Greek yogurt with finely ground almond flour for an ultra-tender crumb that stays perfectly soft for days. Naturally gluten-free and packed with bright, zesty citrus flavor, it delivers a rich, bakery-quality texture without using any traditional grain flours. Drizzled with a translucent sweet lemon glaze, it is a magnificent treat to enjoy alongside your favorite hot drink.
Ingredients
The Flourless Cake Batter
1 cup plain Greek yogurt (full-fat or 2% works best for texture)
2 cups almond flour (finely ground, not almond meal)
3 large eggs
1/2 cup granulated sweetener (sugar or a 1:1 sugar-free monk fruit/allulose blend)
2 tbsp lemon zest (freshly grated)
1/4 cup fresh lemon juice
1 tsp baking powder
1/2 tsp vanilla extract
1/4 tsp salt
The Translucent Citrus Glaze
1/2 cup powdered sweetener (powdered sugar or powdered erythritol)
1 to 1.5 tbsp fresh lemon juice
Extra lemon zest (for garnish)
Instructions
1. Prep and Preheat
Preheat your oven to 175°C (350°F). Line the bottom of an 8-inch round springform pan or cake pan with parchment paper, and lightly grease the sides with butter or coconut oil.
2. Whisk the Wet Aromatics
In a large mixing bowl, combine the 3 large eggs, 1/2 cup of granulated sweetener, and 2 tablespoons of fresh lemon zest. Whisk vigorously by hand for 1 minute until the mixture becomes pale and slightly frothy. Whisk in the 1 cup of Greek yogurt, 1/4 cup of fresh lemon juice, and 1/2 teaspoon of vanilla extract until perfectly smooth.
3. Fold in the Dry Ingredients
Add the 2 cups of finely ground almond flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt directly into the wet mixture. Use a rubber spatula to gently fold the ingredients together just until a uniform, thick batter forms. Avoid over-mixing to keep the almond crumb delicate.
4. Bake to a Perfect Golden Crumb
Pour the batter into your prepared pan, smoothing out the top surface. Bake in the center of the oven for 35 to 40 minutes. The cake is ready when the edges turn a beautiful golden brown and a toothpick inserted into the center emerges clean. Remove from the oven and let it cool completely in the pan before transferring it to a serving plate.
5. Mix and Drizzle the Glaze
In a small bowl, whisk together the 1/2 cup of powdered sweetener and 1 tablespoon of fresh lemon juice until smooth. If the glaze feels too thick, add a tiny splash more lemon juice. Drizzle the glossy mixture over the cooled cake, allowing it to pool gently on top exactly like the slice shown in image_15.png. Garnish with a final scatter of fresh lemon zest before slicing.