This Flourless Lemon Greek Yogurt Loaf Cake is soft, moist, and packed with fresh lemon flavor. Greek yogurt keeps the cake tender, while almond flour gives it a naturally rich texture without using regular flour. It’s easy to mix together and makes a lovely breakfast, afternoon treat, or light dessert.
Ingredients
For the Cake
- 1 ½ cups almond flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs, room temperature
- ¾ cup plain Greek yogurt
- ½ cup granulated sugar
- ¼ cup melted unsalted butter or coconut oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
Optional Lemon Glaze
- ¾ cup powdered sugar
- 1–2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Equipment
- 8 × 4-inch loaf pan
- Parchment paper
- Mixing bowls
- Whisk
- Spatula
Instructions
1. Prepare the Oven and Pan
First, preheat your oven to 350°F (175°C).
Then, line an 8 × 4-inch loaf pan with parchment paper, leaving some paper hanging over the sides. Lightly grease the exposed sides of the pan.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the almond flour, baking powder, baking soda, and salt.
Set the mixture aside while you prepare the wet ingredients.
3. Mix the Wet Ingredients
In a large bowl, whisk the eggs and sugar until smooth and slightly lighter in color.
Next, add the Greek yogurt, melted butter, lemon juice, lemon zest, and vanilla extract. Whisk until everything is well combined.
4. Combine Everything
Gradually add the dry ingredients to the wet mixture.
Using a spatula, gently stir until just combined. Do not overmix the batter. The finished batter should be thick but smooth.
5. Fill the Loaf Pan
Pour the batter into the prepared loaf pan.
Smooth the top with a spatula. If you like, sprinkle a little extra lemon zest over the top before baking.
6. Bake
Place the loaf in the preheated oven and bake for approximately 40–50 minutes.
The top should be lightly golden, and a toothpick inserted into the center should come out mostly clean with a few moist crumbs.
If the top starts browning too quickly, loosely cover it with aluminum foil during the final 10–15 minutes.
7. Cool
Remove the cake from the oven and let it cool in the pan for about 10–15 minutes.
Then, carefully lift it out using the parchment paper and transfer it to a wire rack.
Allow it to cool completely before glazing or slicing.
Make the Lemon Glaze
If you’re using the glaze, place the powdered sugar in a small bowl.
Add 1 tablespoon of lemon juice and whisk until smooth. Add a little more lemon juice if needed until you reach a thick but pourable consistency.
Drizzle the glaze over the completely cooled loaf.
Finish with a little freshly grated lemon zest.
Helpful Tips
- Use full-fat Greek yogurt for the richest and moistest texture.
- Fresh lemon juice gives the best flavor, so bottled lemon juice is best avoided if possible.
- For stronger lemon flavor, add another teaspoon of lemon zest.
- Don’t overmix once the almond flour is added, as this can make the loaf heavier.
- Let the loaf cool completely before slicing so it has time to set.
- If your Greek yogurt is very thick, the batter may be slightly thicker than a traditional cake batter. That’s completely fine.
- Almond flour can vary between brands, so avoid substituting it cup-for-cup with coconut flour.
Storage
Store the cooled loaf in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate it for up to 5 days. Let individual slices sit at room temperature for a few minutes before serving for the best texture.
You can also freeze the loaf. Wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Serving Ideas
Serve this lemon loaf with:
- Fresh berries
- Extra Greek yogurt
- Whipped cream
- Fresh lemon zest
- A light dusting of powdered sugar
- Homemade lemon glaze
Nutrition Facts
Approximate nutrition per slice, based on 10 slices and without the optional glaze:
- Calories: 205
- Protein: 7 g
- Carbohydrates: 15 g
- Fat: 14 g
- Saturated Fat: 4 g
- Fiber: 2 g
- Sugar: 11 g
- Sodium: 115 mg
Nutrition information is an estimate and will vary depending on the specific ingredients and brands used.
Frequently Asked Questions
Can I make this loaf without almond flour?
This recipe is specifically designed around almond flour, so substituting regular flour or coconut flour will change the texture and proportions. For a nut-free version, a different flourless recipe formula would be better.
Can I use low-fat Greek yogurt?
Yes. However, full-fat Greek yogurt generally produces a richer and more tender loaf.
Can I make it less sweet?
Yes. You can reduce the sugar slightly, although reducing it too much may affect the moisture and texture of the finished cake.
Why did my loaf sink in the middle?
A slight dip can happen with moist, flourless cakes. However, significant sinking may happen if the loaf is underbaked or the oven door is opened too early. Make sure the center is properly set before removing it from the oven.
Can I skip the glaze?
Absolutely. The cake has plenty of lemon flavor without the glaze. You can simply dust the cooled loaf with powdered sugar or serve it plain.
Final Thoughts
This Flourless Lemon Greek Yogurt Loaf Cake is a simple way to make a tender lemon dessert without traditional wheat flour. The combination of creamy Greek yogurt, almond flour, fresh lemon juice, and plenty of lemon zest creates a moist loaf with a bright, fresh flavor.
Serve it with a cup of coffee or tea, or add the lemon glaze for an extra sweet and citrusy finish. It’s easy enough for a weekday bake but delicious enough to serve when guests come over.
