Flourless Lemon Greek Yogurt Cake
A delightful gluten-free dessert combining Greek yogurt and lemon for a moist and tangy cake, perfect for any occasion.
Ingredients
Main Ingredients
- 2 cups Greek yogurt Should be at room temperature
- 4 large eggs Should be at room temperature
- 1 cup granulated sugar Adjust according to sweetness preference
- 2 pieces lemons, zest of Freshly zested for best flavor
- 1/4 cup fresh lemon juice Freshly squeezed preferred
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 pinch salt
Optional Topping
- to taste Powdered sugar, for dusting Optional for serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
- In a large mixing bowl, combine the Greek yogurt, eggs, and granulated sugar. Whisk until the mixture is smooth and well-combined.
- Add the lemon zest and lemon juice to the bowl. Mix until everything is incorporated.
- In a separate bowl, whisk together the baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently to combine without overmixing.
- Pour the batter into the prepared cake pan, smoothing out the top with a spatula.
Baking
- Bake in the preheated oven for about 30-35 minutes or until the top is set and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then carefully invert it onto a wire rack to cool completely. Remove the parchment paper.
- Once cooled, dust with powdered sugar if desired, and it’s ready to serve!
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Notes
To enhance the lemon flavor, consider adding more lemon zest. Serve chilled or at room temperature.