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
Notes
This Flourless Lemon Yogurt Cake is best stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months.
