Flourless Protein Lemon Cake

• Prep Time: 10 minutes

• Cook Time: 1 hour 10 minutes

• Total Time: 3 hours 20 minutes (includes cooling and chilling)

• Yield: 10 slices

• Category: Dessert

• Method: Baking

• Cuisine: American

• Diet: Gluten-Free, High-Protein

This cake is surprisingly simple to make, requiring just one bowl and a whisk. The key is to ensure your ingredients are at room temperature for a smooth, lump-free batter .

Ingredients

• 6 medium eggs, room temperature

• 3 cups (720g) plain Greek yogurt (low-fat or full-fat, preferably high-protein)

• 1 cup (120g) powdered sugar (or a sugar-free confectioners’ substitute)

• 1 cup (120g) cornstarch (or arrowroot powder for paleo)

• 1 large lemon, zested and juiced (about 2 tbsp zest and 3 tbsp juice)

• Optional: 1 tsp vanilla extract for enhanced flavor

Instructions

1. Prep and Preheat (5 minutes)
Preheat your oven to 340°F (170°C) . Grease an 8-inch springform cake pan thoroughly and line the bottom with a circle of parchment paper. This ensures the delicate cake releases cleanly .

2. Combine Wet Ingredients (10 minutes)
In a very large bowl, crack the 6 eggs and whisk them vigorously for about a minute until they are frothy and slightly thickened. Add the Greek yogurt and whisk again until the mixture is completely smooth and well-combined .

3. Incorporate Dry Ingredients (10 minutes)
Sift the powdered sugar and cornstarch directly into the bowl with the wet ingredients. Sifting is crucial here; it prevents lumps and ensures a silky, smooth texture . Whisk everything together until the batter is uniform and no streaks of powder remain.

4. Add Lemon Flavor (5 minutes)
Pour in the fresh lemon juice and add all the lemon zest. If you are using vanilla extract, add it now. Give the batter one final stir until everything is beautifully combined . The batter will be thinner than a standard cake batter—this is normal.

5. Bake (1 hour 10 minutes)
Carefully pour the batter into your prepared springform pan. Gently tap the pan on the counter a few times to bring any large air bubbles to the surface .

• First Bake: Place the pan in the preheated oven and bake for 50 minutes .

• Second Bake: After 50 minutes, increase the oven temperature to 350°F (175°C) and bake for another 20 minutes. The cake is done when the edges are golden brown and the center is just set (it will jiggle ever so slightly) .

6. Cool and Chill (2+ hours)
This step requires patience but is essential. Remove the cake from the oven and let it cool completely inside the pan on a wire rack. This will take about 1-2 hours. As it cools, the center may sink a little—this is perfectly normal . Once completely cool, cover the pan with plastic wrap and transfer it to the refrigerator. Chill for at least 2 hours, but preferably overnight. Chilling firms up the texture to that perfect cheesecake-like consistency and deepens the lemon flavor .

7. Serve
Once thoroughly chilled, release the sides of the springform pan. Slice the cake with a sharp knife, wiping the blade clean between cuts for neat slices. For an extra touch, sprinkle with a little fresh lemon zest before serving .

Nutrition Information

*The following nutrition information is automatically calculated and is an estimate. For the most accurate information, use the specific ingredients you are cooking with. This estimate is based on a serving size of 1 slice (1/10 of the cake) .*