This favorite gluten-free lemon yogurt cake is a pound cake with a moist crumb that’s fragrant with citrus lemon zest. It’s so delicious and easy to bake, you’ll be making it over and over! Perfect for breakfast, a light dessert, or an anytime snack! This can easily be made dairy-free too.
Jump to:
- Lemon Flavored Anything
- An Easy Yogurt Cake Recipe
- Why This Recipe Works
- Ingredients Needed + Notes/Substitutions:
- How to Make Gluten-Free Lemon Cake (Step by Step)
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Gluten-Free Cake Recipes You’ll Love:
- Other Lemon Recipes to Make:
- Gluten-Free Desserts to Enjoy:
- Easy Lemon Yogurt Cake (Gluten-Free)
Lemon Flavored Anything
When life gives you lemons, there are just about an infinite number of things you can do with them.
From this easy microwave lemon curd, or this delicious lemon meringue pie, to these tender lemon muffins, or this amazing lemon poppy seed bread, I find that anything flavored with the fresh, citrusy taste of lemon is always welcomed.
An Easy Yogurt Cake Recipe
Here’s a simple gluten-free lemon cake to celebrate those small but happy moments.
It’s a delicate French-inspired lemon pound cake with a moist crumb and fragrant with citrus lemon zest, adapted from Beeta’s recipe over at Mon Petit Four.
Get delicious GLUTEN-FREE recipes each week!
This recipe is a BIG favorite both at home and here on the blog, and literally everyone who has tried it always tells me how much they love it.
Why This Recipe Works
- Simple Ingredients: The ingredients required for this gluten-free lemon cake recipe are easily accessible at the grocery store, and you might already have the ingredients in your kitchen (nothing fancy required)!
- Easy to Make: Preparing this cake is as simple as mixing the wet ingredients with the dry ingredients, before transferring the bat to a loaf pan and baking. How much simpler does it get?
- Light and Creamy Texture: As you can tell from the name of this recipe, yogurt is an essential part of this lemon pound cake – and is the reason why it has the perfect texture – with a light and smooth and almost creamy-like texture, you’re going to be asking for seconds!
- Citrusy Flavor: The lemon zest brightens up the cake with it’s citrus flavor and makes this cake sing.
- Gluten-Free with Dairy-Free Option: The best part is that this lemon yogurt cake recipe is 100% gluten-free, and you can also make it dairy-free by substituting the Greek yogurt with coconut yogurt or another dairy-free yogurt. This means that even those with Celiac disease or gluten and lactose intolerances can also enjoy this lemon cake without issues!
Ingredients Needed + Notes/Substitutions:
- Gluten-Free All-Purpose Flour: I prefer using a gluten-free all-purpose flour that is made up of lighter flours and starches (such as rice flour, corn starch, tapioca starch or potato starch) as it will result in a lighter texture. I do NOT recommend using an all purpose gluten-free flour blend that uses heavier flours (such as garbanzo bean flour) as this will result in a denser and thicker texture.
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps the ingredients to better bind together. If your gluten-free flour blend does it already include xanthan gum, make sure you add it in.
- Baking Powder: Since baking powder is the only leavening agent in this recipe, it is essential and you should definitely include it. If you have Celiac disease or gluten intolerance, make sure to use certified gluten-free baking powder.
- Sugar: I used white granulated sugar, but you may also use light brown sugar, dark brown sugar, or coconut sugar if you prefer (note that if you use a darker-colored sugar, the batter will be a darker brown and so will the inside of the finished cake). If you are diabetic or insulin-resistant, I highly recommend using Lakanto Monkfruit Sweetener (which is a 1:1 sugar substitute with zero glycemic index and will not spike your blood sugar).
- Lemon Zest: If you don’t have fresh lemons on hand, feel free to use fresh orange zest or grapefruit zest instead.
- Eggs: The eggs help to bind the ingredients together as well as give the batter lift as it bakes. Alternatively, if you want to leave out the yolks, you may use 4 egg whites instead of 2 whole eggs. I have not tried making this without eggs, but if you are allergic to eggs, you should be able to use aquafaba or an egg-replacer to substitute the eggs (if you do make this gluten-free lemon cake without eggs, please let me know in the comments below how it goes, I’d love to hear!).
- Greek Yogurt: If you are lactose-intolerant or simply want to make this gluten-free lemon yogurt cake recipe dairy-free, you can swap out the Greek yogurt for coconut yogurt or other non-dairy yogurt. Just make sure not to include the whey to prevent the batter from being to wet.
- Vanilla Extract: I like adding a little bit of vanilla extract to give it extra flavor. However, if you do not have it on hand, or simply prefer to leave it out, feel free to do so.
- Butter: If you are lactose-intolerant or simply want to keep this lemon yogurt cake recipe dairy-free, feel free to substitute the butter for equal quantities of melted refined coconut oil, melted vegan butter, or another vegetable oil such as sunflower oil, olive oil, or avocado oil.
How to Make Gluten-Free Lemon Cake (Step by Step)
1. Preheat and Line
Pre-heat oven to 350F (175C). Grease and line a 9×5 inch loaf pan with parchment paper.
2. Rub Sugar and Lemon Zest
In a large mixing bowl, combine sugar and lemon zest together, then use your fingers to rub the sugar and zest until sugar is moist and fragrant.
3. Whisk Eggs
Add eggs in and whisk until pale and frothy.
4. Add Vanilla and Yogurt Extract
Add yogurt and vanilla vanilla extract and mix well.
5. Add Dry Ingredients
Sift the gluten-free all-purpose flour, baking powder and salt into the large bowl with the wet ingredients and then whisk well until combined.
6. Fold in Butter
Use a rubber spatula to fold in the melted butter into the batter until batter is glossy.
7. Bake Until Golden Brown
Pour batter into prepared loaf pan and bake for 40 to 50 minutes, until the gluten-free lemon cake is golden brown on top and a toothpick inserted in the middle of the cake comes out clean.
8. Cool and Slice
Allow cake to cool for a few minutes before running a butter knife around the sides of the pan and removing the cake from pan. Let the gluten-free lemon yogurt cake cool fully at room temperature on a wire rack before slicing into it.
Dish by Dish Tips/Tricks:
- Serve this Cake With: You may serve this delicious gluten-free lemon cake with our favorite homemade lemon curd, lemon drizzle, or even a dusting of powdered sugar.
- Make a Round Cake: If you prefer to make a round cake, you can use a 6-inch round cake tin and bake for 40 to 50 minutes until a toothpick inserted in the middle comes out clean.
- Make a Bundt Cake: Similarly, if you prefer to make a bundt cake instead of a loaf, you can use a bundt pan instead and bake for 40 to 50 minutes until a toothpick inserted in the center of the cake comes out clean.
- Make Lemon Yogurt Muffins: You can use the same batter to make lemon muffins. Simply divide the batter evenly between the cavities of a standard muffin tin, and bake for 20 to 25 minutes until a toothpick inserted in the middle of a muffin comes out clean.
Recipe FAQs:
If not eating the gluten-free lemon cake immediately, store it in an airtight container in the refrigerator for up to 5 days.
Yes of course you can freeze this! Simply wrap the lemon pound cake tightly in various layers of plastic wrap and freeze for up to 3 months. Before eating, let frozen cake thaw overnight in the refrigerator and then bring to room temperature.
Yes of course! As mentioned in the ingredient notes above as well as in the recipe notes below, you can make this gluten-free lemon yogurt cake totally dairy-free too by substituting the Greek yogurt with coconut yogurt, and using coconut oil instead of butter.
Gluten-Free Cake Recipes You’ll Love:
- Blood Orange Yogurt Cake (Gluten-Free, Dairy-Free)
- Lemon Cornmeal Cake (Gluten-Free)
- Gluten-Free Carrot Cake Bread (Dairy-Free)
- Chocolate Coconut Cake (Gluten-Free, Dairy-Free)
- Gluten-Free Cinnamon Coffee Cake
Other Lemon Recipes to Make:
- Easy Microwave Lemon Curd (Gluten-Free, Dairy-Free)
- No-Bake Lemon Cheesecake (Gluten-Free, Vegan)
- Tender Lemon Muffins (Gluten-Free, Dairy-Free)
- Amazing Lemon Poppy Seed Bread (Gluten-Free, Dairy-Free)
- Lemon Meringue Pie (Gluten-Free, Dairy-Free)
Gluten-Free Desserts to Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
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Easy Lemon Yogurt Cake (Gluten-Free)
- Total Time: 1 hour
- Yield: 1 medium loaf 1x
- Diet: Gluten Free
Description
This gluten-free lemon yogurt cake is a pound cake with a moist crumb, and is so fragrant with citrus lemon zest. It’s so delicious and easy to bake, you’ll be making it over and over! Perfect for breakfast, a light dessert or an anytime snack! This gluten-free lemon cake recipe can easily be made dairy-free too.
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon xanthan gum
- 2 teaspoons baking powder
- pinch of salt
- 1 cup sugar
- 1 tablespoon lemon zest
- 2 large eggs
- 1/2 cup Greek yogurt
- 1/4 teaspoon pure vanilla extract
- 1/2 cup melted butter
Instructions
- Preheat and Line: Pre-heat oven to 350F (175C). Grease and line a 9×5 inch loaf pan with parchment paper
- Rub Sugar and Lemon Zest: In a large bowl, combine sugar and lemon zest together, then use your fingers to rub the sugar and zest until sugar is moist and fragrant
- Whisk Eggs: Add eggs in and whisk until pale and frothy
- Add Yogurt and Vanilla Extract: Add yogurt and vanilla vanilla extract and mix well
- Add Dry Ingredients: Sift in gluten-free all-purpose flour, xanthan gum (if using) baking powder and salt and then whisk well until combined
- Fold: Use a spatula to fold in the melted butter into the batter until batter is glossy
- Bake: Pour batter into prepared loaf pan and bake for 40 to 50 minutes, or until a toothpick inserted in the middle comes out clean
- Cool and Slice: Allow cake to cool before removing from pan and slicing
Notes
Gluten-Free All-Purpose Flour: I prefer using a gluten-free all-purpose flour that is made up of lighter flours and starches (such as rice flour, corn starch, tapioca starch or potato starch) as it will result in a lighter texture. I do NOT recommend using blends that use heavier flours (such as garbanzo bean flour) as this will result in a denser and thicker texture.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps the ingredients to better bind together. If your gluten-free flour blend does it already include xanthan gum, make sure you add it in.
Baking Powder: Since baking powder is the only leavening agent in this recipe, it is essential and you should definitely include it. If you have Celiac disease or gluten intolerance, make sure to use certified gluten-free baking powder.
Sugar: I used white sugar, but you may also use light brown sugar, dark brown sugar, or coconut sugar if you prefer (note that if you use a darker-colored sugar, the batter will be a darker brown and so will the inside of the finished cake). If you are diabetic or insulin-resistant, I highly recommend using Lakanto Monkfruit Sweetener (which is a 1:1 sugar substitute with zero glycemic index and will not spike your blood sugar).
Lemon Zest: If you don’t have fresh lemons on hand, feel free to use fresh orange zest or grapefruit zest instead.
Eggs: The eggs help to bind the ingredients together as well as give the batter lift as it bakes. Alternatively, if you prefer not to use egg yolks, you may use 4 eggs whites instead of 2 whole eggs. I have not tried making this without eggs, but if you are allergic to eggs, you should be able to use aquafaba or an egg-replacer to substitute the eggs (if you do make this lemon cake without eggs, please let me know in the comments below how it goes, I’d love to hear!).
Greek Yogurt: If you are lactose-intolerant or simply want to make this recipe dairy-free, you can swap out the Greek yogurt for coconut yogurt or other non-dairy yogurt. Just make sure not to include the whey to prevent the batter from being to wet.
Vanilla Extract: I like adding a little bit of vanilla extract to give it extra flavor. However, if you do not have it on hand, or simply prefer to leave it out, feel free to do so.
Butter: If you are lactose-intolerant or simply want to keep this recipe dairy-free, feel free to substitute the butter for equal quantities of melted refined coconut oil, melted vegan butter, or another vegetable oil such as sunflower oil, olive oil, or avocado oil.
Storing and Freezing: If not eating the cake immediately, store it in an airtight container in the refrigerator for up to 5 days. To freeze, wrap the lemon pound cake in plastic wrap and freeze for up to 3 months. Before eating, let frozen cake thaw overnight in the refrigerator and then bring to room temperature.
Barely adapted from: Mon Petit Four
This recipe was originally published in 2015, but has since been republished to include clearer step-by-step instructions, as well as ingredient notes and substitutes.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Desserts
- Method: Baking
- Cuisine: French
Keywords: gluten-free lemon yogurt cake
I’m confused. You mention whey in the description but no mention of it in the recipe. Please clarify. Thanks. Cake looks amazing.
Hi Sue! You don’t need whey in the recipe. What I mean is that if you’re not using Greek yogurt, which tends to be thicker and less watery (but use another type of yogurt instead, make sure NOT to to include the whey (which is basically the watery part of the yogurt)). This will ensure that the texture is not affected. Hope you enjoy this lemon cake!
Amazing cake!! I’m new to gluten free baking and this cake was perfect. I used cashew yogurt and didn’t have enough lemons for required amount so I only added 1 tbsp of lemon zest and 1 tsp of lemon extract. My family loved it! Thank you for your awesome work!
★★★★★
Hi Lizzy! So happy to hear that you and your family enjoyed this cake 🙂 Adding that extra lemon extract sounds like a great idea. Hope to see you around the blog again sometime soon!
Fantastic! I sub with gluten free flour, add an extra squirt of lemon juice, add blueberries in the mixture and top it with a Greek yogurt (dairy free) lemon glaze (yogurt, brown sugar and lemon) and a blueberry compote topping. I find the glaze makes it perfect!
Forgot to add the rating. With above additions I give it 5/5.
★★★★★
Thank you so much for the 5-star rating! Hope to see you around the blog again sometime soon!
Hi Alea! So happy to hear that. That lemon glaze and blueberry compote topping sounds absolutely amazing!
My housemates thought this cake was amazing for a cake! Let alone gluten-free! Amazing recipe! I doubled up and made two round layers with icing, it is ABSOLUTELY DELICIOUS! My partner was really impressed, thank you so much, I had previously felt quite negative about my gluten free baking, I have saved your website as a shortcut on my homepage now! Thank you!!!
★★★★★
Hi Lars!
YAY that you, your housemates and your partner really enjoyed this cake! BTW, that double layered cake with icing sounds delicious!! Please don’t feel negative about your GF baking, I’ve learnt that GF baking is a journey that sometimes takes plenty of trial and error before you start to feel comfortable with certain recipes!
Hope to see you around the blog again sometime soon! 😉
Felicia
I don’t usually bake but it was so hot outside today I thought I’d try this. It was so good and so easy! I’m definitely saving this recipe. I threw in a handful of black currants and they paired well with the lemon. Thanks!
★★★★★
Hi Katie!
So happy to hear that you enjoyed this recipe (at least turning on the oven was worth it during the summer heat)!! Love the combination of black currants and lemon, thanks for the suggestion and the great feedback! Have a great week and hope to see you around the blog again sometime soon!
xx,
Felicia
Made this for the first time today. My husband is newly gluten-free, and has always been dairy-free, so this recipe with suggested substitutions was perfect. I used a coconut milk yogurt and grapeseed oil (didn’t have the coconut oil in my pantry), and King Arthur Flour’s All-purpose Gluten-free flour. It was amazing! You really can’t tell that it’s gluten and dairy free. So good! Thank you!
★★★★★
Hi Beth! YAY!! So happy your husband can enjoy this cake being newly GF! Thanks so much for letting me know how it went with the substituteions – it makes my day to hear that! Happy weekend dear, and hope to see you around the blog again sometime soon!
Hello from New Zealand! I’ve just made this lemon loaf using coconut yoghurt and it is DELICIOUS!! It’s a really hot day here and I wasn’t going to bake, but needed something for my sons lunchbox tomorrow. Well, it was worth getting sweaty in the kitchen for-I just hope there’s some left for tomorrow!!! Thankyou for the recipe, it’ll be on repeat in our house . ?
★★★★★
Hi Julie!! I’m so happy you loved the lemon yogurt cake (at least it was worth heating up the oven on a summer’s day for!). Fingers crossed you still have some leftover for your son’s lunchbox! 😉 thanks for dropping by, and hope to see you around the blog again soon!
I spent quite a long time looking for a recipe to use up the plain yogurt my boyfriend bought (bleh). This was the only one that fit the bill and came out delicious!
I did have to substitute some things because I didn’t have them on hand:
Margarine instead of butter.
Lemon artificial instead of lemon zest, I eyeballed this. I’m sure it would taste so much better but we haven’t been going to the store much because of COVID. 🙁
For the yogurt I used plain Astro Balkan style yogurt 3%.
BTW I did use a flour with garbanzo beans, potato, etc. It’s the Bulk Barn gluten free flour. It was all I had and still came out OK!
Thanks for the lovely recipe 🙂
★★★★★
Hi Marie! You just made my Sunday!! So happy that you were able to use up the plain yogurt and that your substitutions worked out perfect! Thank you so much for stopping by and letting me know! Enjoy the rest of your weekend dear! xx, F.
Hello Felicia,
This has been one of my favorite cake because of its most refreshing lemon flavor and it is always so yummy that I can eat it any time of the day .
Thank you for revisiting this recipe and modifying it with additional great and relevant information which I greatly appreciate.
Love and blessings always!
Mum
★★★★★
Hi mummy, I love this cake too – so easy to make and so delicious! Glad the additional information makes it useful 🙂 Love you too!
I made this recipe today but substituted the cup of sugar with a cup of Lakanto Sweetener (with monkfruit) as my husband is diabetic as well as celiac. It worked out so well and is very delicious. I will be making it again I’m sure.
★★★★★
Hi Roxanne! You made me so happy with your comment! So glad that you love this cake – it’s one of our favorite recipes too! 🙂 Best of all you can also use orange zest or grapefruit zest in place of lemon zest for different variations! 🙂 Have a great Sunday and a good start to the week! Hope to see you around the blog again soon! XX, Felicia
Hey Felicia, I just found your beautiful blog and this yoghurt cake looks so delicious! I am definitely going to bake it tomorrow. I was just wondering if you are using any specific brand of gluten free all purpose flour in this recipe? Since having to go gluten free I have acquired quite a lot of different mixes as I find the ingredients in the mixes vary quite a bit and the baked result often depends on the mixed used.
Hi Carla!
Thank you so much for dropping by 🙂 So happy to have you here! I totally understand what you mean about how GF flour mixes change a bit, but given that I’m based in Argentina and I’ve used different mixes with similar results, I don’t think it should be a problem since this only calls for 1.5 cups of flour (not as much as say a recipe that calls for 4 cups).
If you’re based in the US, I can recommend the Cup4Cup flour, but I’m guessing you’re from the UK? (just based on the way you spell “yoghurt”?) Not sure which GF mix brands are good in the UK, but i’m assuming the one you usually use should work fine!
Please let me know what you decide to use in the end, and how it goes! Happy weekend dear!
Thank you so much for getting back to me! I am from Germany but I lived in The UK for 5 years, so I guess that might have rubbed off on me a little bit 😉
Based on the ingredients of the cup4cup flour I think I will try this recipe with an Italian flour mix I have. I will report back how it worked!
Happy weekend to you too and thank you so much for developing so many beautiful recipes
You’re most welcome!! Thank you for your sweet words! And hopefully the Italian flour mix works 🙂 Excited to hear how the lemon yogurt cake comes out!
Thanks for the recipe, I’m going to try it tomorrow. Do you know if I only have almond flour / brown rice flour and I want to add flax seed meal to help bind, how much I need to add to account for the all purpose gf flour?
Hi Casey! Do you happen to have tapioca starch/arrowroot starch on hand? I think it might make a better combination with the almond flour.
Since the recipe calls for 1.5 cups of all purpose GF flour, I would say you can use 1 cup almond flour with 1/2 cup tapioca starch/arrowroot starch. But if you don’t have those starches, I guess you could try 1 cup almond flour 1/4 cup brown rice flour with 1/4 cup flaxseed meal.
Would love to hear how it goes in the end! Let me know 🙂 Have a great week!
Hi again Felicia! Haven’t gotten around to trying this out yet or going to the store to get the proper ingredients! I do have arrowroot on hand but thought it was more commonly used to thicken sauces vs. a replacement for cornstarch etc. You think it is okay to mix with dairy for baking a cake? Thank you!
Forgot to mention I actually only have brown rice and white rice flour on hand, not almond. Not sure how that impacts. Thanks again!
Hi Casey! That’s fine! I’d used 1 cup brown rice flour and 1/2 cup arrowroot starch to give it binding power. I haven’t personally tried baking this recipe with just brown rice flour and arrowroot, but I believe it shouldn’t be an issue. Would love to hear how it goes later, thanks and happy weekend!
Really delicious. I baked it in a 10 X 4 1/2 pan and it took about 35 min. to cook. Will be making it again and again.
★★★★★
Hi Diane!! Am so happy to hear that! Best thing about this recipe is that it’s so versatile and you can make it with blood oranges, normal oranges, and even grapefruit too in place of lemons!
Dear Felicia,
Thanks for your very positive attitude towards life.
Indeed, age is just a number. What really matters is how we have lived the life God has given to us, have we fulfilled the purpose He has for us and more importantly, have our lives been pleasing to God at all times?
Only God knows best and therefore it is wise to surrender our days into the loving hand of God and let Him guide us along the path He has predestined for us.
Enjoy life and allow God to pour down His bountiful blessings upon you moment by moment from His heavenly throne.
God loves you and we all love you too!
Blessings!
Mum
★★★★★
Thanks mummy 🙂 I know God has a lot of good things in store for me! 🙂