This light and airy Lemon Greek Yogurt Cake is made with Monk Fruit Sweetener for a refreshingly sweet, lemony treat without all the added sugar and calories.
- 4 large eggs cold (separated into yolks and whites)
- ¼ teaspoon fine sea salt
- ⅓ cup + 1 tablespoon monk fruit sweetener (w/Allulose)
- 1 ¼ cups plain whole-milk thick Greek yogurt
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh lemon juice
- 1½ tablespoon fresh lemon zest
- 6 tablespoons cornstarch
- Optional finishing touch: Confectioner’s dusting
Sugar-Free Lemon Icing
- ½ cup powdered monk fruit sweetener (w/Allulose)
- 1½ tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1–2 teaspoons whole milk or heavy cream, as needed
- ½ teaspoon vanilla extract, optional
- Tiny pinch of salt
Preheat your oven to 325°F. Line the bottom and sides of your baking pan with parchment paper, creating a slight collar that extends past the rim to support the cake as it puffs up.
In a clean mixing bowl, beat the egg whites with the fine sea salt using your electric mixer on high speed until medium stiff, glossy peaks form. Do not overbeat. Set aside.
In a separate large bowl, combine the egg yolks and granulated sugar. Beat on high speed for 3 to 4 minutes until pale yellow and thick. Add the thick Greek yogurt, pure vanilla extract, fresh lemon juice, and fresh lemon zest to the yolk mixture. Beat on medium-low speed until completely smooth.
Sift or scatter the cornstarch into the wet mixture, continuing to mix gently until fully incorporated without lumps.
Gently fold the whipped egg whites into the batter in three separate additions using a spatula. Move carefully to preserve the air volume.
Pour the finished batter smoothly into your prepared pan. Bake until the center has a slight jiggle, around 40–60 minutes.
Turn the oven off, crack the door, and leave the cake inside for about 15 minutes before removing it. Allow the cake to cool down completely inside the pan (it will deflate slightly, creating a lovely texture). Ice after cake is completely cooled. The icing should be thin and pourable.
