Flourless Protein Lemon Cake Recipe
Flourless protein lemon cake with a creamy texture and fresh lemon zest on top.
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Flourless Protein Lemon Cake
Flourless Protein Lemon Cake is a bright, creamy, and refreshing dessert that tastes like a cross between lemon cake and cheesecake. It is made with Greek yogurt, eggs, powdered sugar, cornstarch, and fresh lemon, so it has a smooth texture and a light citrus flavor. This cake is naturally gluten-free because it does not use regular flour, and it also has a nice protein boost from the Greek yogurt and eggs. It is perfect when you want a lighter dessert that still feels rich and satisfying. Serve it chilled with extra lemon zest for a simple, fresh finish.
Why You’ll Love This Recipe
Naturally flourless and gluten-free.
Creamy, soft, and cheesecake-like.
Fresh lemon flavor in every bite.
Higher in protein than many desserts.
Simple ingredients and easy prep.
Great chilled for a refreshing treat.
Ingredients
6 medium eggs
3 cups low-fat unsweetened Greek yogurt
1 cup powdered sugar
1 cup cornstarch
1 lemon, zested and juiced
Extra lemon zest, for topping
How to Make It
Preheat the oven to 340°F. Line an 8-inch springform pan with parchment paper.
In a large mixing bowl, whisk the eggs until smooth.
Add the Greek yogurt and whisk until fully combined. The mixture should look creamy and even.
Sift the powdered sugar and cornstarch into the bowl. This helps prevent lumps and gives the cake a smoother texture.
Whisk everything together until the batter is smooth.
Add the lemon zest and lemon juice. Whisk again until evenly mixed.
Pour the batter into the prepared springform pan and smooth the top.
Bake for 50 minutes at 340°F.
Increase the oven temperature to 350°F and bake for another 20 minutes, or until the sides are golden and the center is set.
Let the cake cool in the pan for 2 hours. Sprinkle with extra lemon zest before slicing.
Chill before serving for the best creamy texture.
Helpful Tips
Use thick Greek yogurt for the best texture.
Sift the cornstarch and powdered sugar to avoid lumps.
Let the cake cool fully before slicing.
Chill the cake for a firmer cheesecake-like texture.
Add more lemon zest if you want stronger citrus flavor.
Storage
Store leftover Flourless Protein Lemon Cake covered in the refrigerator for up to 4 days. Serve it cold straight from the fridge. Freezing is not recommended because the creamy texture may change after thawing.
FAQ
Can I use regular yogurt?
Greek yogurt works best because it is thicker. Regular yogurt may make the cake too soft.
Is this cake gluten-free?
Yes. This recipe uses cornstarch instead of flour, making it naturally gluten-free.
Can I make it sweeter?
Yes. Add a little more powdered sugar if you prefer a sweeter lemon cake.
Conclusion
This Flourless Protein Lemon Cake is creamy, zesty, and easy to make with simple ingredients. It is a lighter dessert that still feels rich and satisfying. Try it chilled with fresh lemon zest for a refreshing treat after dinner or with coffee.