Flourless Lemon Greek Yogurt Cake (Print version)
A bright, tender flourless lemon cake made with almond flour, Greek yogurt, and fresh lemon zest.
# Ingredients:
For the cake
01 -
1 3/4 cups (175 g) fine almond flour
02 -
2 tablespoons (16 g) cornstarch, certified gluten-free if needed
03 -
1 teaspoon baking powder, certified gluten-free if needed
04 -
1/4 teaspoon fine salt
05 -
3 large eggs, separated, room temperature
06 -
2/3 cup (135 g) granulated sugar, divided
07 -
3/4 cup (180 g) full-fat plain Greek yogurt
08 -
2 tablespoons olive oil or neutral oil
09 -
2 tablespoons fresh lemon juice
10 -
1 tablespoon finely grated lemon zest, from about 2 lemons
11 -
1 teaspoon vanilla extract
For serving
12 -
1 tablespoon powdered sugar, optional
13 -
Fresh berries, optional
# Instructions:
01 -
Heat the oven to 350 F. Grease an 8-inch springform pan and line the bottom with parchment paper.
02 -
In a medium bowl, whisk almond flour, cornstarch, baking powder, and salt until evenly combined.
03 -
In a large bowl, whisk egg yolks with 1/3 cup of the sugar until slightly pale. Whisk in Greek yogurt, oil, lemon juice, lemon zest, and vanilla.
04 -
In a clean bowl, beat egg whites until foamy. Gradually add the remaining 1/3 cup sugar and beat to soft, glossy peaks.
05 -
Stir the almond flour mixture into the yogurt base. Fold in the whipped egg whites in two additions, using slow strokes so the batter stays light.
06 -
Scrape the batter into the prepared pan and smooth the top. Bake for 32-38 minutes, until golden and the center springs back lightly.
07 -
Cool in the pan for 20 minutes, then release the ring and cool completely. Dust with powdered sugar and serve with berries if desired.
# Good to know:
01 -
Use certified gluten-free baking powder and cornstarch if serving gluten-free guests.
02 -
The cake slices cleanly once fully cooled.
03 -
Store covered for up to 4 days in the refrigerator.