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Sugar-Free Fluffy Lemon Yogurt Cake

  • Author: chef Jennifer
  • Total Time: 60 minutes, plus cooling and chilling time
  • Yield: 1 7-inch round cake 1x

Description

A light, airy, and creamy flourless lemon yogurt cake made with Greek yogurt, eggs, fresh lemon juice, lemon zest, and sugar-free sweetener. Whipped egg whites give this delicate dessert its cloud-like texture, while a gentle water bath keeps the center soft and tender. Perfect served chilled with fresh berries, sugar-free whipped cream, or a dusting of powdered sugar-free sweetener.

Ingredients

Scale
  • 3/4 cup plain whole-milk Greek yogurt
  • 4 large eggs, separated
  • 1/3 cup powdered sugar-free sweetener
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon finely grated lemon zest
  • 1/2 teaspoon vanilla extract, optional
  • Powdered sugar-free sweetener, for topping (optional)
  • Fresh berries, for serving (optional)
  • Sugar-free whipped cream, for serving (optional)
  • Extra lemon zest, for serving (optional)

Instructions

  1. Preheat the oven to 325°F (165°C).
  2. Lightly grease a solid 7-inch round cake pan and line the bottom with parchment paper. Place the cake pan inside a slightly larger baking pan.
  3. If the Greek yogurt contains excess liquid, drain it before measuring. In a large bowl, whisk together the Greek yogurt, egg yolks, powdered sugar-free sweetener, lemon juice, lemon zest, and vanilla extract until smooth.
  4. In a separate clean, dry bowl, beat the cold egg whites on high speed until stiff peaks form. Make sure no egg yolk gets into the whites.
  5. Gently fold one-third of the whipped egg whites into the lemon-yogurt mixture to loosen the batter.
  6. Fold in the remaining egg whites in two additions, using a spatula and gentle sweeping motions. Do not stir or whisk, as this can deflate the egg whites.
  7. Pour the batter into the prepared cake pan.
  8. Pour cool water into the outer baking pan until it reaches about 1/3 inch up the side of the cake pan.
  9. Bake for 45 minutes, or until the top is lightly browned and set.
  10. Turn off the oven without opening the door. Leave the cake inside the closed oven for 1 hour to cool gradually.
  11. Remove the cake from the oven and let it cool completely at room temperature.
  12. Refrigerate the cake uncovered for several hours or overnight. Chilling helps the cake become firmer, creamier, and easier to slice.
  13. Before serving, dust with powdered sugar-free sweetener and garnish with fresh berries, sugar-free whipped cream, or extra lemon zest if desired.

Notes

  • Use thick whole-milk Greek yogurt for the creamiest texture and drain excess liquid before measuring.
  • Keep the egg whites completely free of yolk and whip them to stiff peaks for maximum volume.
  • Fold the egg whites gently to preserve the air bubbles that give the cake its fluffy texture.
  • Keep the oven door closed during both baking and the one-hour cooling period.
  • Some settling is normal because this is a soufflé-style flourless cake.
  • For the best texture and flavor, chill the cake overnight before serving.
  • Store covered in the refrigerator for up to 3 days.
  • Serve cold with berries, sugar-free whipped cream, or a light dusting of powdered sugar-free sweetener.
  • For variations, try adding vanilla, unsweetened shredded coconut, lime zest, or a sugar-free berry sauce.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 8 servings
  • Calories: 75 per serving
  • Fat: 3g
  • Carbohydrates: 3g
  • Fiber: 0g
  • Protein: 7g

Keywords: Sugar-Free Fluffy Lemon Yogurt Cake

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