Creamy 4-Ingredient Lemon Yogurt Cake Recipe (No Added Sugar) by Donna John

Creamy 4-Ingredient Lemon Yogurt Cake Recipe (No Added Sugar)

A creamy three-ingredient yogurt cake recipe caught not only my attention, but thousands of others who visit 30Seconds. The yogurt cake looked amazingly creamy, but light and delicious. That dessert recipe inspired this lemony four-ingredient yogurt cake! This simple cake recipe mixes up in minutes and is a less-sweet dessert to serve after dinner. Delish!

To make this cheesecake-like cake recipe you only need four ingredients. Here is what you need to get from your fridge and pantry so we can get to baking: vanilla yogurt (Greek or regular work), large eggs, a lemon for zesting and cornstarch.

The gluten-free ingredients are mixed together and poured into a 6-inch cake pan (see Recipe Notes). The low-sodium cake bakes for about one hour or until puffy and golden on top. Cool then chill the cake before serving slices with fresh fruit or a drizzle of honey. The cake is not too sweet. If you want a sweeter cake, you simply add some granulated sugar to the batter.

Serve this lemon yogurt cake for dessert with a cup of tea or coffee. It would even be delicious for breakfast, brunch or as a snack

Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour

Total Time: 1 hour and 10 minutes
Servings: 6


  • 1 1/2 cups vanilla Greek yogurt or regular vanilla yogurt 
  • 4 large eggs
  • 5 tablespoons cornstarch
  • 1 lemon, zested

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Recipe Notes

  • This is not a sweet dessert. If you want a sweeter cake add 1/4 cup of granulated sugar to the batter before baking.
  • I used vanilla Greek yogurt, but regular yogurt works just as well. Do not get sugar-free yogurt because that's where this cake gets its sweetness. 
  • You could add little vanilla extract to the batter for even more flavor.
  • Try other citrus zest like orange, tangerine or grapefruit.
  • I bought a 6-inch cake pan through Amazon (see link below).
  • Store the cake in an airtight container in the fridge.

Here's how to make it: 

  1. Spray a 6-inch cake pan with nonstick cooking spray, then line it with parchment paper, coming up over the sides. Set aside.
  2. Put the yogurt and eggs into a mixing bowl.
  3. Whisk thoroughly to combine.
  4. Sift the cornstarch into the batter.
  5. Grate the lemon zest into the batter.
  6. Whisk to combine.
  7. Pour the batter into the prepared pan.
  8. Bake in a preheated 350-degree F oven for about 1 hour or until cake is puffed up and golden on top.
  9. Remove the cake from the oven and let it cool about 30 minutes. The cake will sink as it cools.
  10. Remove the cake from the pan by lifting up on the parchment paper.
  11. Refrigerate for at least 2 hours or until chilled.
  12. For the creamiest cake, remove from the fridge about 30 minutes before serving. Serve with fresh fruit or a drizzle of honey, if desired.

Note: 30Seconds is a participant in the Amazon affiliate advertising program and this post contains affiliate links, which means we may earn a commission or fees if you make a purchase via those links.

Nutrition Facts Per Serving

Calories: 412

Total Fat: 4.2g

Saturated Fat: 1.4g

Cholesterol: 128mg

Sodium: 67mg

Total Carbohydrate: 83.4g

Dietary Fiber: 1.2g

Total Sugars: 4.9g

Protein: 8.1g

Vitamin D: 12mcg

Calcium: 61mg

Iron: 1mg

Potassium: 134mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
OMGoodness, yes please! This cake looks absolutely delicious. Bonus for me that it's gluten-free! #yum

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