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Slice of flourless protein lemon cake topped with fresh lemon zest

Flourless Protein Lemon Cake

A light and refreshing gluten-free dessert combining the delicate texture of a sponge cake with the zest of lemon, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Global
Calories: 205
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 medium medium eggs Ensure eggs are at room temperature for better mixing.
  • 3 cups unsweetened Greek yogurt (low-fat) Regular yogurt can be used, but Greek yogurt provides a denser texture.
  • 1 cup powdered sugar Adjust the amount for sweetness preference.
  • 1 cup cornstarch
  • 1 each lemon (zested and juiced) For more lemon flavor, add extra zest or lemon extract.

Method
 

Preparation
  1. Preheat the oven to 340°F (170°C). Cover an 8-inch springform cake pan with parchment paper.
  2. In a large bowl, whisk the eggs until frothy, then add the Greek yogurt and mix until smooth.
  3. Sift the powdered sugar and cornstarch into the bowl, and whisk until well combined.
  4. Grate the zest of 1 lemon into the bowl and squeeze in its juice. Mix everything together.
  5. Pour the batter into the prepared cake pan and bake for 50 minutes.
  6. After 50 minutes, increase the oven temperature to 350°F (180°C) and bake for an additional 20 minutes, or until the sides turn golden brown.
  7. Let the cake cool inside the pan for 2 hours.
  8. Sprinkle with some lemon zest before slicing and serving.

Notes

Store leftovers in the fridge, covered. The cake stays fresh for up to five days. Wrap individual slices in plastic wrap for easy snacking.