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Greek yogurt lemon cake hero – high-protein healthy dessert with lemon glaze and powdered sugar

Greek Yogurt Lemon Cake

This Greek Yogurt Lemon Cake is a high-protein dessert that tastes like a treat but fits right into your macros. Packed with 14 grams of protein per slice from plain non-fat Greek yogurt and eggs, it gets a bright, refreshing flavor from fresh lemon zest and juice with a touch of honey. It comes together in one bowl, bakes up golden and tender, and sets after a quick chill which makes it easy meal prep for anyone craving something sweet without the guilt.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Chill Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Method Video

Ingredients
  

Cake:
  • 3 cups plain non-fat greek yogurt
  • 6 large eggs
  • 1/3 cup honey or 1/2 cup, 96 grams of a calorie-free sweetener
  • 1/2 cup cornstarch or arrowroot powder
  • 1 tablespoon vanilla extract
  • 2 teaspoons baking powder
  • Zest from one lemon
  • Juice from one lemon
  • Pinch of salt
Topping:
  • Dusted powdered sugar or greek yogurt frosting

Directions
 

  1. Preheat your oven to 325°F
  2. Take out a 9-inch springform pan, line the bottom with parchment paper and lightly grease the sides
  3. Take out a large bowl to mix your wet ingredients
  4. Take out another large bowl to mix your dry ingredients
  5. Add all of your wet ingredients into the first bowl and then add all of your dry ingredients into it
  6. Mix everything together until smooth with no lumps
  7. Pour your mixture into the prepared springform pan and lightly smooth the top
  8. Give the pan a quick tap on the counter to pop any large bubbles
  9. Bake at 325°F for 60-70 minutes (closer to the lower end) until the edges are golden and the center jiggles slightly You can optionally cover the top with foil after it has baked for 45 minutes and let it finish for 15-20 minutes covered to help with the texture.
  10. Remove from the oven and let it cool in the pan for 15 minutes
  11. Run a knife around the edge and release the springform ring
  12. Chill in the fridge for 3-4 hours before slicing so you get clean cuts
  13. Slice your cake into however many pieces you prefer
  14. Serve

Video