Easy Flourless Lemon Greek Yogurt Cake
Easy flourless lemon cake is a moist and zesty dessert that everyone will love. After making this many times, I know the perfect way to keep it tender. Crispy edges, soft center, and a tangy lemon flavor. Try this with our creamy apple cheddar soup recipe. If you love recipes like this, you’ll also enjoy Hot Honey Garlic Bread Pizza and Creamy Apple Cheddar Soup.
Why This Easy Flourless Lemon Greek Yogurt Cake Is Pure Comfort
- Moist and tender texture
- Zesty lemon flavor
- No flour needed
- Easy to make
What You'll Need for Easy Flourless Lemon Greek Yogurt Cake
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups Greek yogurt
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: 1/2 cup powdered sugar for glaze
- Optional: Fresh lemon slices
- Optional: Powdered sugar
- Optional: Mini chocolate chips
📝 Ingredient Notes
- Greek yogurt: Use full-fat for best texture.
- Lemon juice: Fresh is best for zesty flavor.
- Eggs: Room temperature eggs mix better.
🛒 Tools & Equipment I Recommend
- Non-stick baking pan — Prevents sticking and ensures even baking. → See on Amazon
- Mixing bowls — Durable and easy to clean for precise measurements. → See on Amazon
How to Make Easy Flourless Lemon Greek Yogurt Cake
- Step 1: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Step 2: In a large bowl, mix Greek yogurt, sugar, eggs, lemon juice, and lemon zest until smooth.
- Step 3: Stir in baking powder and salt. Pour batter into the prepared pan.
- Step 4: Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Step 5: Let cool and top with powdered sugar and fresh lemon slices if desired.
Cook's Tips for Perfect Easy Flourless Lemon Greek Yogurt Cake
- Texture: Use full-fat Greek yogurt for a richer texture.
- Common mistake and fix: Overbaking can dry out the cake. Check doneness at 35 minutes.
- Flavor: Add a teaspoon of vanilla extract for extra depth.
- Serving: Serve with a dollop of whipped cream for a creamy contrast.
Storing & Reheating Easy Flourless Lemon Greek Yogurt Cake
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Make up to 2 days in advance and store in the fridge.
Freezing Easy Flourless Lemon Greek Yogurt Cake
Freeze for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in a 300°F (150°C) oven for 10–15 minutes. Microwave: Reheat in 10-second intervals until warm.
Recipe Notes
- Chef tip: Let the cake cool completely before adding the glaze to prevent melting.
- Best substitution: Use buttermilk instead of Greek yogurt if you prefer a different texture.
- Make-ahead: The cake can be made a day in advance and stored in the fridge.
- Scaling: Double the recipe for a larger cake or serve more people.
- Troubleshooting: If the cake is too dry, add a splash of milk or lemon juice to the batter.
Want to level up this recipe?
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Easy Flourless Lemon Greek Yogurt Cake
Ingredients
Main Ingredients
- 2 cups Greek yogurt
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
Seasonings
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: 1/2 cup powdered sugar for glaze
Optional Toppings
- Fresh lemon slices
- Powdered sugar
- Mini chocolate chips
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Step 2: In a large bowl, mix Greek yogurt, sugar, eggs, lemon juice, and lemon zest until smooth.
- Step 3: Stir in baking powder and salt. Pour batter into the prepared pan.
- Step 4: Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Step 5: Let cool and top with powdered sugar and fresh lemon slices if desired.
Notes
- Chef tip: Let the cake cool completely before adding the glaze to prevent melting.
- Best substitution: Use buttermilk instead of Greek yogurt if you prefer a different texture.
- Make-ahead: The cake can be made a day in advance and stored in the fridge.
- Scaling: Double the recipe for a larger cake or serve more people.
- Troubleshooting: If the cake is too dry, add a splash of milk or lemon juice to the batter.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months.
- Oven reheat: Reheat in a 300°F (150°C) oven for 10–15 minutes.
- Microwave reheat: Reheat in 10-second intervals until warm.
- Make ahead: Make up to 2 days in advance and store in the fridge.
Nutrition Per Serving
- Calories: 220
- Protein: 8g
- Fat: 9g
- Carbs: 24g
- Fiber: 1g
- Sugar: 18g
- Sodium: 120mg
- Cholesterol: 110mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Flourless Lemon Greek Yogurt Cake FAQs
Yes, the cake can be made up to 2 days in advance and stored in the fridge.
Overbaking is the most common reason. Check doneness at 35 minutes and avoid overcooking.
Full-fat Greek yogurt works best. Low-fat or plain yogurt may affect the texture.
Orange juice or lime juice can be used as a substitute, but lemon juice adds the best tangy flavor.
Yes, but the texture may differ. Use a small round pan and cook at 300°F (150°C) for 15–20 minutes.
A Warm Final Note
I can’t wait for you to try Easy Flourless Lemon Greek Yogurt Cake and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
