Viral Lemon Yogurt Cake (No Flour, Gluten-Free)

By: Rabia

Recipe Card

Quick Description:
This lemon yogurt cake is irresistibly moist, zesty, and light—made with wholesome ingredients, no flour, and a burst of fresh lemon flavor. Perfect for spring brunches, afternoon tea, or a refreshing guilt-free dessert.

Servings & Timing:

  • Prep Time: 10 minutes

  • Cook Time: 35–40 minutes

  • Total Time: 50 minutes

  • Yield: 8 slices

Dietary Badges:

  • 🌾 Gluten-Free

  • 🌱 Flourless

  • 🍯 Naturally Sweetened

Ingredients (Checklist Style):

  • ¾ cup (180 g) plain Greek yogurt

  • 3 large eggs

  • ⅓ cup (80 ml) maple syrup or honey

  • 2 tbsp fresh lemon juice

  • 1 tbsp lemon zest

  • 1 tsp vanilla extract

  • ¾ cup (60 g) almond flour (or finely ground oats)

  • 1 tsp baking powder

  • ¼ tsp salt

Optional Toppings:

  • Lemon glaze (powdered sugar + lemon juice)

  • Powdered sugar dusting

  • Fresh berries or mint leaves

Instructions (Concise & Numbered):

  1. Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.

  2. In a bowl, whisk together yogurt, eggs, maple syrup (or honey), lemon juice, zest, and vanilla until smooth.

  3. Add almond flour, baking powder, and salt. Stir until just combined.

  4. Pour batter into prepared pan and smooth the top.

  5. Bake 35–40 minutes, or until golden and a toothpick comes out clean.

  6. Cool in the pan for 10 minutes, then transfer to a wire rack.

  7. Top with glaze, powdered sugar, or fresh fruit before serving.

🌟 Introduction

This viral lemon yogurt cake has been winning hearts online for a reason—it’s fluffy, moist, and perfectly tangy without a speck of flour! Naturally gluten-free, sweetened with honey or maple syrup, and made with simple ingredients, it’s the kind of treat you can enjoy without guilt. Think of it as sunshine in every slice, perfect for spring or summer gatherings.

Recommended  CREAMED CHIPPED BEEF ON TOAST IS A FORGOTTEN C

🔪 Step-by-Step Cooking Guide

Step 1: Mix the Wet Ingredients

Greek yogurt keeps the cake moist and tender. Whisk with eggs, syrup, lemon juice, zest, and vanilla until silky smooth.

Step 2: Add the Dry Ingredients

Fold in almond flour, baking powder, and salt—be gentle so the cake stays light.

Step 3: Bake Until Golden

The cake will rise slightly, with a golden crust and tender crumb. Let it cool before slicing to keep it from crumbling.

🥘 Ingredient Notes & Substitutions

  • Greek Yogurt: Use full-fat for richness or low-fat for lighter texture.

  • Sweetener: Maple syrup adds warmth, honey adds floral notes. A sugar-free syrup works for keto.

  • Almond Flour: Gives a nutty, moist crumb. For nut-free, try finely ground oats.

  • Lemon Juice & Zest: Fresh is key! Bottled juice won’t give the same brightness.

  • Vanilla: Rounds out the flavor—don’t skip it.

🍴 Variations & Serving Ideas

  • Glazed Delight: Whisk powdered sugar with lemon juice and drizzle over cooled cake.

  • Berry Burst: Serve with fresh raspberries, blueberries, or strawberries.

  • Tea-Time Treat: Pair with Earl Grey or chamomile tea.

  • Keto Twist: Swap maple syrup for sugar-free sweetener and stick with almond flour.

🥡 Storage & Make-Ahead

  • Room Temp: Store covered for up to 2 days.

  • Refrigerator: Lasts 5–6 days in an airtight container.

  • Freezer: Slice, wrap individually, and freeze up to 2 months.

📊 Nutrition Facts (Per Slice, 8 servings)

  • Calories: ~150 kcal

  • Protein: 5 g

  • Fat: 7 g

  • Carbs: 16 g

  • Fiber: 2 g

  • Net Carbs: 14 g

❓ FAQs

Q: Can I make this dairy-free?
A: Yes! Use coconut yogurt instead of Greek yogurt.

Recommended  Chicken Mozzarella Bombs (High Protein Snack or Appetizer)

Q: Can I use coconut flour instead of almond flour?
A: Not directly. Coconut flour is too absorbent—stick to almond flour or ground oats.

Q: Why is my cake sinking in the middle?
A: That usually means it wasn’t baked long enough. Make sure a toothpick comes out clean before removing.

☀️ Light, lemony, and flourless — this cake proves that wholesome baking can still feel indulgent.

Rabia
Latest posts by Rabia (see all)

Leave a Comment

← Table of content