Lemon Yogurt Cake

12 servings, ready in 20 minutes

If you’re looking for a delicious, fresh, and light treat, this gluten-free Lemon Yogurt Cake made with Splenda® Granulated is exactly what you’re looking for!


  • Preheat the oven to 175C° and line a round cake tin with baking parchment or grease heavily.
  • With a mixer, blend together the oil, milk, lemon juice, sugar, and a pinch of salt. Add the flour and mix it all into a crumbly dough.
  • Put the dough in the baking tray and press firmly into the bottom.
  • Bake at 175C° until golden-brown (approximately 15 minutes). Set aside to cool down. Set the oven to 160C°.
  • While the crust is cooling down, create the filling by combining the yogurt, eggs, lemon juice, cornstarch, and Splenda Granulated well. Do not use the lemon zest.
  • Pour the filling over the cooled crust and bake for 35 minutes until the sides turn slightly golden-brown.
  • Let the cake first cool down at room temperature and afterward in the refrigerator before slicing, and sprinkle with lemon zest as the finishing touch.


  • For the crust:
  • 135g of gluten free Flour
  • 2 tbsp Splenda® Granulated
  • 70g of extra virgin Olive oil
  • 1 tsp of Lemon juice
  • Pinch of Salt
  • ---------------------
  • For the filling:
  • 735g of low fat Greek Yogurt
  • 2 eggs – room temperature
  • 30ml of Lemon Juice
  • 1 tsp of fresh lemon zest
  • ½ tsp of Cornstarch or 1 tsp of Tapioca Flour
  • 3 tbsp of Splenda® Granulated

Nutrition information

per serving
Energy 138kcal
Fat 6.60g
of which saturates 1.00g
Carbohydrate 12.0g
of which sugars 2.40g
Protein 7.60g
Salt 0.43g

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