Flourless Lemon Yoghurt Cake Recipe by Diana Chan

Flourless Lemon Yoghurt Cake by Diana Chen
Flourless Lemon Yoghurt Cake by Diana Chan

There are a few cakes I love – carrot cake, banana cake, semolina cake, fudge cake, cheesecake, sponge cake… Well, I like all cakes let’s be honest, but I don’t like cakes that are dry, and my recipe for flourless lemon yoghurt cake is the opposite of dry.

I used to go to Singapore to visit relatives over Chinese New Year as a kid, and we’d always visit a grandaunt who lived in Ang Mo Kio. Even though she didn’t give us huge ang pows, I always looked forward to visiting her because she’d make this cake – light, fluffy, made of orange. I loved it so much I regret never asking her for the recipe, since she has now passed away.

So I went in search of a recipe that was somewhat similar to my late grand aunt’s and I stumbled upon this Flourless Lemon Cake by Yotam Ottolenghi, one of my food idols. I tried it and tweaked it and changed a few things to make it my own. Yoghurt was added as I wanted that extra moistness and more lemon to give it more sourness. I also removed the syrup as I didn’t think it needed it after adding in the yoghurt.

Making flourless lemon yoghurt cake is super simple and needs no for fancy equipment. If you haven’t got an electric mixer, just use a whisk. All you need is a spatula and a mixing bowl. It’s great served with a dollop of creme fraiche and a cup of freshly brewed English breakfast tea. I’d make this when I haven’t got any ideas and want to have something to serve guests when they pop over for tea. I have also served this with some whipped cream and lemon curd and it works an absolute treat. Enjoy this one xx.



  • 135g almond meal
  • 85g semolina flour
  • 1 ½ tsp baking powder
  • 220g caster sugar
  • 150g butter, melted
  • 3 eggs
  • 2 lemons, juice and zest
  • 2 tbsp greek yoghurt
  • Icing sugar, for dusting

Serves: 8



  1. Prepare the dry ingredients in a separate bowl by mixing together almond meal, semolina and baking butter.
  2. In a separate bowl, beat sugar and butter together. Gradually add in one egg at a time, beating after each one is added to the mixture.
  3. Grate in the zest and juice the lemons into the mixture. Add in the greek yoghurt and continue to beat until fully incorporated.
  4. Mix the dry ingredients into the wet ingredients and pour the mixture into a 20cm round lined cake pan. Bake at 150°C for 50-55 mins. Remove from oven and allow to cool. When cool, dust over with some icing sugar.



Check out the links below for more of Diana Chan’s recipes, or read here interview here.

Ayam Percik (Barbecued Spiced Chicken)

Baby Octopus Sambal

Chicken Varuval

Red Emperor Assam Pedas

Diana Chan

Guest Chef

Diana Chan is a Malaysian-born Australian chartered accountant and celebrity cook. She is the winner of MasterChef Australia for 2017 and currently works with children through food education via the Stephanie Alexander Kitchen Garden program. Diana loved cooking from a very young age and she learnt a lot through both her parents, but it was only when she moved to Melbourne that her interest grew as she discovered the farmers’ markets that supplied plenty of fresh and local produce from around Australia. She developed her own cooking style, which combined some of the hallmarks of her parents’ styles - her mother’s fresh, herb-driven approach and her father’s love of seafood. Diana believes in creating wholesome, balanced and delicious meals incorporating fusion flavours and her future plans of opening her food concept is deep in the planning stages.

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