Yogurt: I used plain non-dairy yogurt to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use plain regular yogurt instead.

Sugar: I used white sugar, but cane sugar, light brown sugar, dark brown sugar or coconut sugar will work too (just bear in mind that the darker the color of sugar used, the darker the color of the batter and the inside of the loaf). If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Olive Oil: I like using extra virgin olive oil, but feel free to use another type of vegetable oil too (such as sunflower oil, canola oil, avocado oil, melted coconut oil etc). Alternatively, if you are not lactose-intolerant, go ahead and use unsalted melted butter instead.

Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) for a lighter and fluffier final texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser texture. Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular all-purpose flour instead.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, and highly recommend you add it in!

Lemon Zest & Juice: For the best flavor and aroma, I recommend using freshly grated lemon zest and freshly squeezed lemon juice.

Baking Powder: Baking powder is the only leavening agent and helps the batter to rise, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Powdered Sugar: Powdered sugar (also known as confectioner’s sugar) is sugar that has been processed until super fine and this fine texture is what enables it to be dissolved into a smooth glaze. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero-glycemic index and will not raise your blood sugar).

Storing: To store, cover this gluten-free lemon drizzle cake with plastic wrap and store in the refrigerator for up to 4 days. Bring the cake to room temperature before serving.