This Flourless Lemon Yogurt Cake is a surprisingly simple yet incredibly elegant dessert that delivers a bright, tangy punch without any hint of flour, making it incredibly versatile and a guaranteed crowd-pleaser.
Key Ingredients for Flourless Lemon Yogurt Cake:
- 2 cups (400g) granulated sugar, divided
- 1 cup (240ml) plain whole milk yogurt, at room temperature
- 1 cup (240ml) vegetable oil (or other neutral-flavored oil)
- 4 large eggs, at room temperature
- 1/4 cup (60ml) fresh lemon juice
- 2 tablespoons finely grated lemon zest (from about 2-3 lemons)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Optional glaze: 1/2 cup (60g) powdered sugar, 1-2 tablespoons lemon juice
How to Make Flourless Lemon Yogurt Cake:
This Flourless Lemon Yogurt Cake is a testament to simple elegance, requiring just a few pantry staples to create something truly special. Its wonderfully moist and tender crumb, coupled with a vibrant lemon aroma, makes it a satisfying treat that’s surprisingly quick to prepare. In just about 15 minutes of active prep time, you’ll have a dessert that tastes like it came from a high-end bakery.
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 325°F (160°C). Grease and flour a 9-inch (23cm) round cake pan. For easier removal, you can also line the bottom of the pan with parchment paper. This ensures your beautiful Flourless Lemon Yogurt Cake doesn’t stick.
2. Combine Wet Ingredients:
In a large mixing bowl, whisk together the yogurt, vegetable oil, and eggs until well combined and smooth. This forms the creamy base of our cake.
3. Add Sugar and Flavorings:
Gradually whisk in 1 ½ cups (300g) of the granulated sugar until fully incorporated. Then, stir in the fresh lemon juice, lemon zest, and vanilla extract. The aroma at this stage is already divine!
4. Incorporate Dry Ingredients (or what’s left!):
Add the salt to the wet ingredients and whisk gently. Because this is a flourless cake, we won’t be adding any flour here, which is part of its magic!
5. Pour and Bake:
Pour the batter evenly into the prepared cake pan. Place the cake pan on a baking sheet (this catches any potential drips and helps distribute heat evenly). Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
6. Cool and Glaze (Optional):
Once baked, remove the cake from the oven and let it cool in the pan for about 15-20 minutes. Then, carefully invert it onto a wire rack to cool completely. While the cake cools, if you’re making the glaze, whisk together the powdered sugar and 1 tablespoon of lemon juice in a small bowl. Add more lemon juice, a teaspoon at a time, until you reach your desired drizzling consistency. Once the cake is completely cool, drizzle the glaze over the top.
Why You’ll Love This Flourless Lemon Yogurt Cake:
You’ll fall head over heels for this Flourless Lemon Yogurt Cake, primarily due to its unbelievably tender and moist texture – a direct result of the yogurt and lack of flour. It’s a delightful departure from denser cakes, offering a light, airy crumb that melts in your mouth. Plus, making this at home is incredibly budget-friendly, saving you money compared to store-bought or bakery versions, without compromising on exquisite flavor. The bright, zesty notes of lemon, perfectly balanced by the subtle tang of yogurt and the optional sweet glaze, create an unforgettable taste experience that’s both refreshing and comforting.
Imagine the sunshine in every bite! Compared to a traditional lemon pound cake, this flourless version offers a unique creaminess and a more intense lemon flavor that truly sings. It’s the perfect way to brighten any day, whether as a simple afternoon treat or an elegant dessert for guests. Don’t just dream about it; give this delightful Flourless Lemon Yogurt Cake a try and experience its magic for yourself!
Storing and Reheating Tips:
- Refrigeration: This Flourless Lemon Yogurt Cake is best stored in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. The yogurt content helps keep it moist.
- Freezing: For longer storage, you can freeze the cake. Once completely cooled, wrap it tightly in plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 2-3 months.
- Reheating: If the cake is chilled, you can serve it at room temperature or gently warm individual slices. To warm, place a slice on a plate and microwave for 10-15 seconds. Be careful not to overheat, as it can become dry. If the cake has been frozen, thaw it overnight in the refrigerator before serving or gently reheating.
Final Thoughts:
This Flourless Lemon Yogurt Cake is a pure celebration of simple ingredients transforming into something extraordinary. We encourage you to whip up this delightful recipe; its bright flavors and tender texture are sure to bring a smile to your face.
Flourless Lemon Yogurt Cake
Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Grease and flour a 9-inch (23cm) round cake pan. For easier removal, you can also line the bottom of the pan with parchment paper. This ensures your beautiful Flourless Lemon Yogurt Cake doesn’t stick.
- In a large mixing bowl, whisk together the yogurt, vegetable oil, and eggs until well combined and smooth. This forms the creamy base of our cake.1 cup plain whole milk yogurt, 1 cup vegetable oil, 4 large eggs
- Gradually whisk in 1 ½ cups (300g) of the granulated sugar until fully incorporated. Then, stir in the fresh lemon juice, lemon zest, and vanilla extract. The aroma at this stage is already divine!2 cups granulated sugar, 1/4 cup fresh lemon juice, 2 tablespoons finely grated lemon zest, 1 teaspoon vanilla extract
- Add the salt to the wet ingredients and whisk gently. Because this is a flourless cake, we won’t be adding any flour here, which is part of its magic!1/2 teaspoon salt
- Pour the batter evenly into the prepared cake pan. Place the cake pan on a baking sheet (this catches any potential drips and helps distribute heat evenly). Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 15-20 minutes. Then, carefully invert it onto a wire rack to cool completely. While the cake cools, if you’re making the glaze, whisk together the powdered sugar and 1 tablespoon of lemon juice in a small bowl. Add more lemon juice, a teaspoon at a time, until you reach your desired drizzling consistency. Once the cake is completely cool, drizzle the glaze over the top.1/2 cup powdered sugar, 1-2 tablespoons lemon juice