Flourless Lemon Greek Yogurt Cake

🍋 Flourless Lemon Greek Yogurt Cake

Light, creamy, and wonderfully lemony, this flourless cake has a soft, almost cheesecake-like texture. It’s easy to make and requires no flour or complicated equipment.

Ingredients

• 1½ cups (360 g) plain Greek yogurt

• 3 large eggs

• ½ cup (100 g) granulated sugar

• 2 tablespoons cornstarch

• 2 tablespoons fresh lemon juice

• Zest of 1 large lemon

• 1 teaspoon vanilla extract

• ¼ teaspoon salt

• Powdered sugar, for dusting

• Fresh berries or lemon slices, optional

Instructions

1. Prepare the Oven

Preheat your oven to 350°F (175°C).

Grease a 8-inch (20 cm) round cake pan and line the bottom with parchment paper.

2. Make the Batter

In a large bowl, whisk the Greek yogurt, eggs, sugar, lemon juice, lemon zest, vanilla, and salt until smooth.

Add the cornstarch and whisk until completely incorporated and lump-free.

3. Pour Into the Pan

Pour the batter into the prepared pan and gently tap the pan on the counter a couple of times to release large air bubbles.

4. Bake

Bake for approximately 35–45 minutes, until the edges are set and the center has only a slight jiggle.

Don’t worry if the cake puffs up during baking—it may sink somewhat as it cools.

5. Cool

Let the cake cool in the pan for about 20–30 minutes.

Run a thin knife around the edge, then carefully remove the cake.

For a firmer, cheesecake-like texture, refrigerate it for at least 1–2 hours before serving.

6. Garnish and Serve

Dust lightly with powdered sugar and top with fresh berries or thin lemon slices.

🍋 Tips for the Best Cake

• Use thick Greek yogurt rather than regular yogurt for a creamier texture.

• Fresh lemon zest gives much more flavor than bottled lemon juice alone.

• Don’t overbake—the center should remain slightly soft when the cake comes out.

• Chilling the cake makes it easier to slice neatly.

• For an extra lemony flavor, add another teaspoon of lemon zest.

Optional Lemon Glaze

Mix:

• ½ cup powdered sugar

• 1–2 tablespoons fresh lemon juice

Whisk until smooth and drizzle over the completely cooled cake.

Result: a bright, tangy, creamy lemon cake that’s delicious chilled and pairs beautifully with fresh strawberries, blueberries, or raspberries.