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It’s bright, zesty, and has a creamy cheesecake-like texture. This healthy recipe is high in protein, packing 12g of protein in just 195 calories and is gluten-free, making it perfect for a healthy sweet treat.
My friends love lemon cake.
But, I know some of them have worked hard on their health goals, and I didn’t want to be the one who made them go off track.
I made it a personal challenge to make a lemon cake that was packed in protein, lower in sugar, and so irresistible that they wouldn’t guess it was a healthier version.
That is where this flourless protein lemon cake came to life.
There are a few desserts that are as refreshing as regular lemon cake. But this light, zesty, and sweet lemon cake is the perfect treat for an afternoon in spring or a light dessert after a heavy meal.
Pin this now to find it later
Pin ItOne of the best things about this recipe is that it only uses 5 ingredients. That’s right!
You don’t need a long list of ingredients to create this delicious recipe.
Ingredients and Substitutes
Eggs (6 medium) – If you want a plant-based version or can’t have eggs, you can use 6 tablespoons of aquafaba (the liquid from a can of chickpeas) or a commercial egg replacer.
Unsweetened Greek yogurt, low-fat (3 cups) – Swap with non-dairy yogurt (like coconut or almond-based options) or silken tofu.
Powdered sugar (1 cup) – You can use granulated sugar blended into fine powder or use a sugar-free confectioners’ blend for a low-sugar option.
Cornstarch (1 cup) – Replace with arrowroot powder or tapioca starch.
Lemon, zested and juiced (1) – Use lime juice if you don’t have lemon juice. While you can use bottled lemon juice, I recommend using fresh lemons or limes.
How to Make Flourless Protein Lemon Cake
Step 1. Preheat your oven to 340°F and prepare an 8-inch springform cake pan by lining it with parchment paper. Grab a large bowl and add the eggs.
Step 2. Now, whisk the eggs.
Step 3. Add the Greek yogurt.
Step 4. Whisk the ingredients.
Step 5. Sift the powdered sugar and cornstarch into the bowl.
Step 6. Whisk all the ingredients together.
Step 7. Add the lemon juice and zest.
Step 8. Give it another stir.
Step 9. Pour the batter into the cake form and place it in the oven. Bake for 50 minutes.
Step 10. Now, increase the temperature to 305°F and bake for another 20 minutes until the edges turn golden brown.
Step 11. Remove the cake from the oven and let it cool inside the cake pan for about 2 hours. Sprinkle some of the lemon zest to add some more flavor.
Step 12. Place it in the fridge for a couple of hours and then slice it up.
Pin this now to find it later
Pin ItHow I Would Modify This Recipe
- Make it More Flavorful. Mix in a teaspoon of vanilla extract or almond extract to add a bit more flavor.
- Add Berries. Fold in a cup of fresh or frozen berries into the batter before you place it in the oven. You can even try doing a berry swirl.
- Reduce the Sugar. If it’s too sweet, reduce the amount of powdered sugar to ¾ cup if you want a tart cake.
- Boost the Protein. While this recipe is already packed with protein, you can add a scoop of unflavored or vanilla-flavored protein powder to make it even higher. You might need to add a splash of milk or water to get the right consistency.
My Tips & Tricks
- Use Room Temperature Ingredients. To have a smoother, more uniform batter, let your eggs and Greek yogurt sit out on the counter for 30 minutes before you start mixing.
- Don’t Overmix. Whisk the ingredients until they are just combined. Overmixing can make the cake rise too quickly and collapse.
- Sift Your Dry Ingredients. Sifting the powdered sugar and cornstarch is an important step; it prevents any lumps and creates a smooth and silky texture.
My Storage Tips
If you happen to have any leftovers, place them in an airtight container and keep them in the fridge for up to 5 days. To be honest, it tastes even better after a couple of days since the flavors tend to deepen.
You can enjoy it straight out of the fridge (my favorite way) or let it sit at room temperature for about 15-20 minutes.
More Protein Desserts
- Death By Chocolate Protein Cake
- Peach Blueberry Cottage Cheese Cake
- Flourless Protein Cake with Strawberries
Flourless Protein Lemon Cake
Cals: 195 Protein: 12 Carbs: 27 Fat: 4
Ingredients
- 6 medium eggs
- 3 cups unsweetened Greek yogurt low-fat
- 1 cup powdered sugar
- 1 cup cornstarch
- 1 lemon zested and juiced
Instructions
- Preheat the oven to 340F. Cover the 8-inch springform cake form with parchment paper.
- In a large bowl, whisk eggs, add Greek yogurt, and whisk the ingredients together, then sift powdered sugar and cornstarch into the bowl. Whisk all the ingredients together.
- Grate the zest of 1 lemon into the bowl and squeeze the juice into the bowl. Whisk to combine
- Pour the batter into the cake form and bake in the oven for 50 minutes. Then, increase the temperature to 350F and bake for another 20 minutes until the sides of the cake turn golden brown.
- Let the cake cool down inside the form for 2 hours, sprinkle with some lemon zest for extra flavor, and slice to serve. Afterward, store in the fridge covered.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could I use rice flour instead of cornstarch? I don’t tolerate corn either!
Yes you can but you’ll need to double the rice flour amount.
If you halved the recipe and used a 6 inch springform pan would cook time be the same
30-40 minutes total should do!