🍋 Viral Lemon Yogurt Cake (No Flour!)

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A lusciously moist, zingy lemon cake with no flour, no fuss, and no guilt. Perfect for spring, brunch, or whenever you need a little sunshine on your plate!

✨ Short Description

This flourless Lemon Yogurt Cake is light, tender, and bursting with fresh citrus flavor. Naturally gluten-free and made with simple pantry ingredients, it’s the perfect sweet treat for Weight Watchers or anyone looking for a healthier dessert option.

📘 Table of Contents

  • Why You’ll Love This Cake

  • Ingredients Needed

  • How to Make Lemon Yogurt Cake

  • Topping & Serving Suggestions

  • Tips & FAQs

  • Nutritional Info

  • Author Note

  • More Light Dessert Recipes

  • Call to Action

🌼 Why You’ll Love This Cake

I’ve made dozens of healthy bakes, and this one is pure lemon joy! It’s a W-W friendly dessert you can enjoy without a second thought. With almond flour or oat flour, it’s protein-rich and naturally gluten-free—plus, the yogurt makes it unbelievably moist and tender.

🛒 Ingredients Needed

Wet Ingredients:

  • ¾ cup plain Greek yogurt (nonfat works great for W-W!)

  • 3 large eggs

  • ⅓ cup maple syrup or honey (adjust to taste)

  • 2 tbsp fresh lemon juice

  • 1 tbsp lemon zest

  • 1 tsp vanilla extract

Dry Ingredients:

  • ¾ cup almond flour (or finely ground oats for oat version)

  • 1 tsp baking powder

  • ¼ tsp salt

Optional Toppings:

  • Lemon glaze (powdered sugar + lemon juice)

  • Dusting of powdered sugar

  • Fresh berries or mint leaves

👩‍🍳 How to Make Lemon Yogurt Cake

  1. Prep Oven & Pan

    • Preheat oven to 350°F (175°C). Line a small loaf pan or 8-inch round pan with parchment paper.

  2. Mix Wet Ingredients

    • In a large bowl, whisk together yogurt, eggs, maple syrup, lemon juice, lemon zest, and vanilla extract until smooth and creamy.

  3. Add Dry Ingredients

    • Stir in almond flour, baking powder, and salt until just combined. Don’t overmix—just until everything is incorporated.

  4. Bake

    • Pour batter into prepared pan. Bake for 30–35 minutes, or until the top is golden and a toothpick comes out clean.

  5. Cool & Top

    • Let the cake cool in the pan for 10 minutes, then transfer to a rack to cool completely. Add glaze or toppings if using.

🍓 Topping & Serving Suggestions

  • Light Glaze: Mix 2 tbsp powdered sugar with 1 tsp lemon juice

  • W-W Friendly: Serve with berries and a spoonful of fat-free Greek yogurt

  • Special Occasions: Add a few mint leaves for garnish

💡 Tips & FAQs

Can I use oat flour instead of almond flour?
Absolutely! Use finely ground oats (certified gluten-free if needed). Texture will be slightly denser but still delicious.

Can I make it sugar-free?
Yes—use a W-W friendly sweetener like monk fruit or stevia (adjust amounts to taste).

Can I freeze this cake?
Yes! Freeze slices individually and thaw overnight for a fresh lemon treat anytime.

🧬 Nutritional Info (per slice, based on 8 servings):

  • Calories: 135

  • Protein: 6g

  • Carbs: 12g

  • Fat: 7g

  • W-W Points: ~2-3 (varies by plan and ingredients)

💛 Author Note

Lemon desserts are my sunshine food—uplifting, zesty, and feel-good. This cake has become one of my go-to W-W bakes for spring brunches or anytime I want something sweet without straying from my goals. Trust me, once you try it, you’ll bake it on repeat!

🧁 More Light Dessert Recipes

  • 0-Point Strawberry Banana “Ice Cream”

  • Cottage Cheese Banana Bread

  • Almond Oat Blueberry Muffins

📣 Call to Action

Did you try this Lemon Yogurt Cake?
I’d love to see your lemony creations! Share a pic and tag me @KristyCookRecipes. Let’s spread the zest! 🍋🍰

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