Italian Lemon Yogurt Cake Recipe without sugar

Lemon Yogurt Cake is so soft and delicious. Made with freshly squeezed lemon zest and juice. Makes the most perfect breakfast cake, snack and especially dessert. Pair with a cup of coffee and you have the start to a great day.

This is a really lovely dairy-free cake. I bet you have all you need to make it right now! What’s so nice is that you could adapt to how you want it to be.

Prep Time: 10 mins

Cook Time: 50 mins

Total Time: 1 hr

Servings: 1 loaf

INGREDIENTS:

1 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon kosher salt

1 cup plain coconut yogurt or use whole milk yogurt

Stevia powder

3 large eggs

2 teaspoons grated lemon zest 2 lemons

⅓ cup freshly squeezed lemon juice

½ teaspoon pure vanilla extract

½ cup olive oil

¼ cup lemon juice

¼ setvia powder

For the glaze:

juice of one lemon

1 cup confectioner’s sugar

INSTRUCTIONS:

Preheat the oven to 350 degrees. Grease an 8½ x 4¼ x 2½-inch loaf pan. Line the bottom with parchment paper. Or you could spray the pan with baking spray.

Dry ingredients: In a large bowl, sift together the flour, baking powder, and salt.

Wet ingredients: In another bowl, whisk together the yogurt, sugar, the eggs, lemon zest, lemon juice, and vanilla. Slowly whisk the dry ingredients into the wet ingredients.

Combine dry with wet ingredients: Slowly whisk the dry ingredients into the wet ingredients.

Fold in the oil: Fold the coconut oil into the batter, incorporate it well with a spatula. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Prep the lemon syrup: While the cake is baking, prepare the lemon syrup: Cook the 1/4 cup lemon juice and 1/4 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

Allow the cake to cool: When the cake is done, allow it to cool in the pan for 10 minutes. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

Prep the glaze: For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake. Depending on how you like your glaze, you could make it thinner with more juice, or thicker, with more confectioner’s sugar. The icing will be completely firm in about an hour.

Nutritional Info:

Calories: 2384kcal | Carbohydrates: 475g | Protein: 20g | Fat: 111g | Saturated Fat: 90g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 2017mg | Potassium: 272mg | Fiber: 5g | Sugar: 202g | Vitamin A: 4IU | Vitamin C: 24mg | Calcium: 506mg | Iron: 10mg

This cotton cheesecake is really good, easy and delicious. The texture is different and not like the traditional cheesecake, it’s like eating clouds, so amazing. Make sure your pan is lined with parchment paper. The parchment paper wall provides support since the cake rises to about 3 inches tall during baking.

Keep the paper to no more than 5 inches tall. Too much paper will prevent the top of the cake from browning nicely. You will also need to use a water bath when baking your cake. The water bath is essential for keeping the cake moist. As the cake bakes for longer than the typical cake, the water bath is crucial.

Additionally, the water bath insulates the cake and allows it to bake at a consistent temperature. These factors are important for achieving a fluffy and moist texture for the cake. Be sure to fold the egg whites into the batter. Do not beat or mix vigorously as this will deflate the egg whites.

Using 1 tablespoon of the butter, generously grease a loose-bottomed 8-inch cake pan and set aside. In a small saucepan, combine the remaining 4 tablespoons of butter, 1 cup of cream cheese, and 6 tablespoons of milk. Slowly melt together over low heat, stirring constantly to prevent the mixture from burning.

Tip the batter into a stand mixer bowl and on medium speed, whisk lightly to make sure there are no lumps. Sift the 3/4 cup of flour with the 3 tablespoons of cornstarch and add to the cream cheese batter. Whisk again until incorporated.

Add the 6 egg yolks and 1/4 cup of sugar and whisk to create a smooth batter. Finally, add the 1/4 teaspoon of salt and 3 tablespoons of lemon juice and lightly whisk to mix. Set aside while you prepare the meringue. For the meringue, you will whisk the egg whites on medium speed using a stand or hand mixer until the egg whites are starting to turn opaque.

Do not be tempted to rush this process; using a slower speed is best. For baking, Place a deep roasting tin onto the middle shelf of the preheated oven, put the cake pan in the centre, and pour boiling water into the roasting tin halfway up the cake pan to create a water bath which helps in gently cooking the delicate cheesecake.

Ingredients

• 5 large eggs, at room temperature
• 1/4 tsp cream of tartar
• 1/2 cup (100 grams/3.5Oz) sugar, divided
• 8 oz cream cheese, at room temperature
• 1/2 cup low-fat milk
• 1/4 cup (56grams/ 2Oz) unsalted butter, at room temperature
• 1 Tbsp lemon juice
• 1/4 cup (30 grams/ 1.06Oz) all-purpose flour
• 2 Tbsp corn starch

Instructions;

1. 1. Line the bottom and side of the springform pan with parchment paper. Wrap the springform pan with several sheets of foil, sealing it completely.
   2. Fill a large baking pan halfway with water. Place it in the oven on the lowest rack. Preheat the oven to 315 F (157 C).
   3. Separate the eggs and place the egg whites into a mixing bowl and the yolks into a measuring cup.

1. 1. Beat the egg whites on low speed for 30 seconds. Increase the speed to medium-low and beat for another 30 seconds or until foamy.
   2. Add the cream of tartar. Increase the speed to medium-high and beat until the egg whites just start to thicken.
   3. Add 1/4 cup sugar gradually. Continue beating until the egg whites reach the soft peaks stage.
   4. In a separate bowl, add the cream cheese and milk. Mix on low speed until creamy and smooth. Add the butter, remaining 1/4 cup sugar and lemon juice and beat for 1 minute.
   5. Add the flour and cornstarch and mix for another minute. Finally, add the egg yolks and mix for 1 more minute. Strain the batter using a sieve.
   6. Add 1/3 of the egg whites and gently fold into the batter until mostly incorporated. Add another 1/3 and gently fold. Add the remaining 1/3 and gently fold.
   7. Pour the batter into the lined springform pan. Spread the batter evenly into the pan and smooth out the top using a spatula. Holding the side of the pan, gently lift and drop the pan on the counter about 6 times to remove any big air bubbles.
   8. Place the springform pan into the water bath and bake the cake for 1 hour and 10 minutes. Check the cake for doneness by inserting a toothpick into the centre of the cake.
   9. Bake the cake for an additional 10-15 minutes to brown the top.

1. Turn off the oven, open the oven door slightly (about 2-3 inches) and let the cotton cheesecake cool in the oven for 1 hour.
2. Remove the cotton cheesecake from the pan. Place on a plate and refrigerate for at least 4 hours.
3. Serve with fresh fruit, fruit puree, chocolate sauce, whipped cream, etc.
4. Cover and refrigerate any remaining portions. Enjoy the Cotton Cheesecake within the week.

This is a simple, classic American cake that you are going to love. You can make this cake in a 9-inch round cake pan or a square or a 9 by 13-inch rectangle pan and you will need twice the amount of all the ingredients. Pour three tablespoons of melted butter into the bottom of the pan and make sure the butter covers the entire bottom of the pan.

Take half a cup of brown sugar and spread it out in an even layer on top of the butter then you will need some pineapple slices and take the pineapple rings and line them on top of the sugar. For the cake batter, in a bowl, add a third cup of melted butter, brown sugar, and granulated sugar then whisk that all together until well combined. Add in one egg and a quarter cup of Greek yoghurt together with a quarter cup of pineapple juice, a third cup of milk, and vanilla extract.

Whisk them together until well combined then add in baking powder, baking powder, and salt. Slowly add in the flour while mixing it in the batter until just combined and the batter is thick. Pour the batter into your prepared pan on top of the pineapple layer, if you are making it in a 9 by 13 pan, you will need twice the amount of the batter.

Spread the batter evenly on the pan then bake in the 350 degrees Fahrenheit oven for 40 to 45 minutes or until a toothpick inserted at the center comes out clean. Once your cake is fully cooked, gently run a knife in the inside of the pan then invert it on a serving plate, and this is why it’s called a pineapple upside-down cake.

Once it’s upside down, leave the pan to sit for 5 to 10 minutes to make sure all the delicious brown sugar goodness is soaked in the cake. You can serve it warm or let it cool completely then slice and serve.

Ingredients

Topping;

• 3 tablespoons (43 grams) butter, melted
• ½ cup (100 grams) brown sugar, tightly packed
• 9-10 slices canned pineapple in juice

Cake Batter;

• 1 ½ cups(180 grams)  all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup(76 grams) butter, melted
• ½ cup (100 grams) brown sugar, tightly packed
• ¼ cup (50 grams) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ⅓ cup (80 ml) milk
• ¼ cup pineapple juice, reserved from can
• ⅓ cup Greek yogurt

Instructions;

Topping;

1. 1. Pour melted butter into a 9-inch round cake pan and sprinkle the brown sugar over the butter.

1. Remove the pineapple slices from the can, reserving juices for later. Arrange 7 pineapple rings to cover the bottom of the pan.
2. Cut some of the rings in half to line the sides of the pan. Place one maraschino cherry in the centre of each pineapple ring and in between each where there is a hole.

Cake Batter;

1. Preheat oven to 350°F. In a large bowl, whisk together melted butter, brown sugar, and sugar. Add the egg, vanilla, milk, pineapple juice, and Greek yoghurt and whisk until just combined.
2. Stir in baking powder, baking soda, and salt. Slowly add in flour and mix until just combined. The batter will be thick.
3. Pour the batter into the pineapple-lined baking pan. Bake in the 350-degree oven for 40-45 minutes or until a toothpick inserted in the centre comes out clean.
4. Gently run a knife around the edges of the pan to loosen the cake. Top the pan with a serving dish and invert the cake onto the serving dish.
5. Leave the pan on top of the cake for 5-10 minutes to ensure all the brown sugar and butter syrup soaks into the cake.

Honey Lemon Pepper Wings are a flavour-packed delight, combining a crispy exterior with a juicy, tender inside. This recipe perfectly balances tangy lemon, sweet honey, and the warming spice of black pepper. Each wing is coated in a rich, golden sauce that clings to the crispy skin, creating a deliciously sticky finish that’s finger-licking good.

These wings are versatile, perfect for game day gatherings, casual meals, or as a flavorful appetizer. Not only do they taste amazing, but they’re also high in protein and can be easily adjusted to suit different tastes. Preheat your oven to 400°F (200°C). This is the ideal temperature to get the wings crispy on the outside while staying juicy on the inside.

For extra crispiness, place a wire rack on a baking sheet and lightly grease it with oil or non-stick spray. This allows air to circulate the wings as they bake, creating a crispy texture similar to fried wings. Use paper towels to pat the wings completely dry. Removing excess moisture helps the skin get nice and crispy. I

n a large bowl, combine 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, and 1 tbsp baking powder (optional but recommended for extra crispiness). Mix well to evenly distribute the spices. Add the wings to the bowl and toss them thoroughly to ensure each piece is well coated with the seasoning. Massage the spices into the wings for even flavour.

Choose Your Cooking Method: Bake, Fry, or Air Fry
Baking Instructions:

Coat in Oil: Drizzle 2 tbsp of vegetable oil over the wings and toss to coat them lightly. This helps them brown and crisp in the oven.
Arrange on Rack: Place the wings in a single layer on the prepared wire rack. Avoid overcrowding, as this can prevent even cooking.
Bake Time: Bake the wings for 40-45 minutes, flipping them halfway through to ensure both sides become golden and crispy. Check for doneness by making sure the skin is crispy, and the internal temperature reaches 165°F (74°C).

Frying Instructions:

Heat Oil: In a deep skillet or pot, heat oil to 350°F (175°C). Make sure you have enough oil to fully submerge the wings for even cooking.
Fry the Wings: Carefully add the wings in batches, so you don’t overcrowd the pot. Fry each batch for 8-10 minutes or until they turn golden brown and crispy.
Drain on Paper Towels: Remove the wings from the oil and place them on a paper towel-lined plate to absorb any excess oil.

Air Frying Instructions:

Preheat Air Fryer: Preheat your air fryer to 400°F (200°C).
Air Fry the Wings: Arrange the wings in a single layer in the air fryer basket. Cook for 20-25 minutes, shaking the basket halfway through to ensure even cooking and crispiness.

Prepare the Honey Lemon Pepper Sauce:
Melt Butter: In a small saucepan, melt ¼ cup of butter over medium heat until fully melted.
Add Honey and Lemon: Stir in ⅓ cup honey, 2 tbsp lemon juice, and 1 tsp lemon zest. Whisk the mixture to combine and bring it to a gentle simmer.
Season with Pepper and Salt: Add 1 tsp cracked black pepper and a pinch of salt. Let the sauce cook for 2-3 minutes until it slightly thickens, then remove from heat. Stir occasionally to prevent the honey from burning.
Adjust to Taste: Taste the sauce and adjust the balance of sweetness, lemon, or pepper to your preference.

Toss Wings in the Sauce:
Transfer Wings to a Bowl: Once the wings are fully cooked, place them in a large mixing bowl.
Coat with Sauce: Pour the honey lemon pepper sauce over the wings. Toss well to ensure each wing is evenly coated in the sticky, flavorful sauce.
Serve Immediately: Transfer the sauced wings to a serving platter. Garnish with additional cracked pepper or a sprinkle of lemon zest, if desired. Enjoy while warm!

Expert Tips for Success:
Dry the Wings Well: Removing excess moisture is crucial to getting crispy skin, especially if you’re baking or air frying.
Using Baking Powder: This is the secret to crispy baked wings. Avoid baking soda, as it can add a metallic taste. Baking powder helps create a light, crunchy texture.
Adjust the Sauce Consistency: If the sauce becomes too thick, add a teaspoon of water or lemon juice to loosen it. If too thin, let it simmer for an extra minute to thicken.
Serve Fresh: Honey lemon pepper wings are best served right after tossing in the sauce. The crispiness fades if they sit too long in the sauce, so serve promptly.

Customization Ideas and Variations:
Spicy Honey Lemon Pepper Wings: Add a pinch of cayenne pepper or a dash of hot sauce to the sauce for extra heat.
Garlic-Lover’s Version: Add 1-2 minced garlic cloves to the sauce when melting the butter for a stronger garlic flavour.
Dairy-Free Option: Substitute butter with olive oil or a dairy-free butter alternative for a dairy-free sauce.
Extra Crispy Coating: Toss the wings in a light coating of cornstarch before baking or frying for an extra crunchy texture.
Herbed Variation: Add fresh herbs like rosemary or thyme to the sauce for an earthy twist.

Serving Suggestions:
To make the meal complete, here are some side dishes and garnishes that complement the flavours of Honey Lemon Pepper Wings:

Creamy Coleslaw: The cool, creamy crunch of coleslaw pairs beautifully with the tangy and sweet wings.
Celery and Carrot Sticks: A classic side for wings, these add a refreshing crunch and balance the flavours.
Garlic Mashed Potatoes: Serve with warm, creamy mashed potatoes for a hearty pairing.
Cornbread or Biscuits: A slice of cornbread or a buttery biscuit is perfect for sopping up any extra sauce.

Storage, Reheating, and Make-Ahead Tips:
Storage: Store leftover wings in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes to maintain crispiness, or use an air fryer for 5-7 minutes. Avoid microwaving, as it can make the wings soggy.
Make-Ahead: To make this recipe ahead, season the wings and store them in the fridge. Prepare the sauce and store it separately. Reheat the sauce before tossing it with the freshly cooked wings.

Honey Lemon Pepper Wings are a delightful mix of sweet, tangy, and peppery flavours that everyone will love. They’re easy to make and perfect for sharing, whether you’re hosting friends or enjoying a family dinner. This recipe brings out the best in wings—crispy, juicy, and coated in an addictive sauce.

Give it a try, and enjoy the incredible flavours with loved ones.

Ingredients;
Chicken Wings – 1.5 lbs (around 24 wings), preferably split at the joint into drumettes and flats
Salt – 1 tsp
Black Pepper – 1 tsp
Garlic Powder – 1 tsp
Onion Powder – 1 tsp
Paprika – 1 tsp, for colour and mild flavour
Baking Powder – 1 tbsp (optional, helps with crisping in the oven)
Vegetable Oil – 2 tbsp (only if baking, for coating wings)
For the Honey Lemon Pepper Sauce:

Butter – ¼ cup (about 56 grams)
Honey – ⅓ cup (113 grams)
Fresh Lemon Juice – 2 tbsp (from about 1 large lemon)
Lemon Zest – 1 tsp (zest the lemon before juicing)
Cracked Black Pepper – 1 tsp (or more, adjust to taste)
Salt – to taste, a small pinch

Simple Yogurt Cake – Moist, Fluffy, and Incredibly Easy
This simple yogurt cake is everything you want in a homemade dessert: moist, fluffy, and delightfully light. Made with basic pantry staples and no fancy equipment, it comes together in just minutes and bakes up into a golden, tender cake that’s perfect for any occasion. Whether served plain, dusted with powdered sugar, or topped with fruit and cream, this cake is a versatile crowd-pleaser that never fails.

Preparation time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Yield: 1 (9-inch round) cake
Cuisine: European-inspired classic cake

Ingredients

1 cup plain yogurt

¾ cup sugar

½ cup vegetable oil

3 large eggs

1 ½ cups all-purpose flour

2 tsp baking powder

½ tsp salt

1 tsp vanilla extract

Zest of 1 lemon (optional)

Step-by-Step Cooking Directions
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or oil, or line the bottom with parchment paper for easier removal.

Combine Wet Ingredients
In a large bowl, whisk together the yogurt, sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth, creamy, and well combined. This is the base of your cake, and the yogurt helps keep everything moist.

Combine Dry Ingredients
In a separate bowl, mix the flour, baking powder, salt, and lemon zest (if using). Whisk briefly to ensure even distribution of the leavening agents and zest.

Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet ingredients, stirring gently with a spatula or whisk. Mix until just combined—do not overmix, as this can make the cake dense.

Transfer to Pan
Pour the batter into your prepared cake pan. Use a spatula to smooth the top so it bakes evenly.

Bake the Cake
Place the pan in the preheated oven and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden and spring back when touched.

Cool and Serve
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve plain, dusted with powdered sugar, or topped with fresh berries or whipped cream.

Nutritional Information (Per slice, based on 10 slices)

Calories: 230

Total Fat: 10g

Saturated Fat: 2g

3-Ingredient Yogurt Cake – No Sugar, No Flour, Ready in 5 Minutes
3-Ingredient Yogurt Cake – No Sugar, No Flour, Ready in 5 Minutes
Cholesterol: 55mg

Sodium: 150mg

Carbohydrates: 30g

Sugar: 15g

Protein: 4g
Note: Nutritional values are estimates and can vary based on specific ingredients used.

The Origins and Popularity of the Recipe

The yogurt cake is a staple in many European households, particularly in France, where it’s affectionately called gâteau au yaourt. It’s often the first cake children learn to bake with their parents because it’s so simple and forgiving. Traditionally, the ingredients are measured using the yogurt container itself, making it incredibly accessible. The result is a moist, tender cake with a subtle tang from the yogurt that pairs beautifully with fruit, tea, or coffee. It has since become a favorite worldwide thanks to its simplicity and versatility.

Reasons Why You’ll Love the Recipe

One-bowl batter and minimal cleanup

No electric mixer needed—just a whisk and a spoon

Super moist texture thanks to yogurt

Versatile base—can be dressed up or served plain

Easy to adapt for different flavors and dietary needs

Kid-friendly and a great first cake to bake

Perfect for any occasion—breakfast, snack, dessert, or brunch

Health Benefits

While this is still a dessert, it offers a few more nutritious benefits than your average cake:

Yogurt provides protein, calcium, and probiotics

Eggs add complete protein and vitamin D

No butter needed—vegetable oil keeps it moist without saturated fat

Lemon zest (if used) adds antioxidants and a natural burst of flavor

Serving Suggestions

Dust with powdered sugar for a quick, elegant finish

Look Fresh & Youthful with This Simple Tomato & Cornstarch MaskFeel Like 16 Again – Naturally!
Look Fresh & Youthful with This Simple Tomato & Cornstarch MaskFeel Like 16 Again – Naturally!
Top with fresh berries or sliced fruit and a dollop of whipped cream

Serve with coffee or tea for a cozy afternoon snack

Add a lemon glaze or fruit compote to dress it up for guests

Pair with a scoop of vanilla ice cream for a decadent dessert

Cooking Tips

Use room temperature ingredients for best texture and even mixing

Don’t overmix the batter—stir until ingredients are just combined

To check doneness, insert a toothpick into the center; it should come out clean

Cool completely before slicing to keep the cake from crumbling

Want a fluffier cake? Use cake flour instead of all-purpose flour

Variations to Try

Lemon Yogurt Cake: Add extra zest and a lemon glaze

Berry Yogurt Cake: Fold in 1 cup of fresh or frozen berries before baking

Almond Yogurt Cake: Substitute ½ cup of flour with almond flour

Coconut Yogurt Cake: Use coconut yogurt and fold in shredded coconut

Chocolate Yogurt Cake: Add ¼ cup cocoa powder and chocolate chips

Spiced Yogurt Cake: Add cinnamon, nutmeg, or cardamom for a warm twist

Gluten-free version: Use a 1:1 gluten-free flour blend

Conclusion

Simple yogurt cake is more than just an easy recipe—it’s a reliable go-to that you’ll come back to again and again. With a moist crumb, gentle sweetness, and a refreshing tang from the yogurt, it’s the kind of cake that works for any time of day. Whether you serve it plain or dressed up, it always impresses with its texture and flavor. Perfect for bakers of all skill levels and endlessly customizable, this yogurt cake is sure to become a favorite in your kitchen.