Viral Lemon Yogurt Cake (No Flour)
This lemon yogurt cake is a refreshing, flourless dessert that’s incredibly light, moist, and bursting with citrus flavor. Using Greek yogurt and almond flour (or finely ground oats) as the base, it’s perfect for those seeking a gluten-free, wholesome treat. Great for spring brunches, afternoon tea, or any time you want something bright and satisfying without refined flour!
🧁 Ingredients:
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¾ cup (180g) plain Greek yogurt
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3 large eggs
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⅓ cup (80ml) maple syrup or honey
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2 tbsp fresh lemon juice
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1 tbsp lemon zest
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1 tsp vanilla extract
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¾ cup (60g) almond flour (or finely ground oats for oat version)
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1 tsp baking powder
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¼ tsp salt
🍋 Optional Toppings:
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Lemon glaze (powdered sugar + lemon juice)
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Powdered sugar dusting
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Fresh berries or mint leaves
🧑🍳 Instructions:
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Preheat oven to 350°F (175°C). Grease and line a small cake pan or loaf pan with parchment paper.
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In a mixing bowl, whisk together the Greek yogurt, eggs, maple syrup/honey, lemon juice, lemon zest, and vanilla extract until smooth.
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Add the almond flour, baking powder, and salt. Stir until fully combined.
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Pour the batter into the prepared pan and smooth the top.
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Bake for 30–35 minutes, or until a toothpick inserted comes out clean and the top is lightly golden.
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Let it cool completely in the pan before removing.
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Top with lemon glaze, powdered sugar, or fresh fruit as desired.
🌿 Tips & Variations:
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Dairy-free? Use coconut yogurt instead of Greek yogurt.
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Want extra lemon flavor? Add more zest or a few drops of natural lemon extract.
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Serving idea: Slice and serve with fresh berries and a dollop of yogurt or whipped coconut cream.
💬 FAQs:
Q: Can I make this cake ahead of time?
Yes! It keeps well in the fridge for up to 3 days. Just store it in an airtight container.
Q: Can I freeze it?
Definitely. Wrap slices individually and freeze for up to 1 month. Thaw at room temperature.
Q: Is this keto-friendly?
If you use a keto-friendly sweetener like monk fruit or erythritol and stick with almond flour, yes!
