Flourless Lemon Greek Yogurt Cake

A light, moist, and wonderfully tender lemon cake made with Greek yogurt, eggs, and plenty of fresh lemon flavor. It has a soft, almost custard-like crumb and a delicate golden top, making it a simple dessert for any occasion.

Ingredients

• 1 cup Greek yogurt
• 3 large eggs
• 2 tablespoons lemon zest
• ¼ cup fresh lemon juice
• ½ cup granulated sugar
• ½ cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• Powdered sugar, for dusting (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together the Greek yogurt, eggs, sugar, lemon zest, lemon juice, and vanilla until smooth.
3. Add the cornstarch, baking powder, and salt. Whisk until the batter is completely smooth and lump-free.
4. Pour the batter into the prepared pan and gently tap the pan on the counter to release any large air bubbles.
5. Bake for 35–45 minutes, or until the top is golden and the center is set.
6. Allow the cake to cool in the pan for about 15 minutes, then carefully transfer it to a wire rack.
7. Once completely cool, dust with powdered sugar if desired.
8. Chill for an even firmer, cheesecake-like texture, or serve at room temperature.

Q&A

Can I use regular yogurt?
Yes, but Greek yogurt gives the cake a thicker, creamier texture.

Is this cake really flourless?
Yes. It contains no wheat flour. Cornstarch is used to give the cake structure.

Can I reduce the sugar?
Yes. You can reduce it slightly, although the cake will be more tart.

How do I store it?
Store covered in the refrigerator for up to 4 days.

Can I add a lemon glaze?
Yes. A simple mixture of powdered sugar and lemon juice makes a delicious topping.