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Easy Lemon Yogurt Cake (Gluten-Free)


  • Author: felicia | Dish by Dish
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 1 medium loaf 1x
  • Diet: Gluten Free

Description

This 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 is gluten-free and can be easily made dairy-free too.


Ingredients

Scale
  • 1 1/2 cups gluten-free all-purpose flour
  • 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

  1. Preheat and Line: Pre-heat oven to 350F (175C). Grease and line a 9×5 inch loaf pan with parchment paper
  2. Rub: 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
  3. Whisk Eggs: Add eggs in and whisk until pale and frothy
  4. Mix: Add yogurt and vanilla vanilla extract and mix well
  5. Add Dry Ingredients: Sift in gluten-free all-purpose flour, baking powder and salt and then whisk well until combined
  6. Fold: Use a spatula to fold in the melted butter into the batter until batter is glossy
  7. 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
  8. 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 and corn starch/tapioca starch) as it will result in a lighter texture. I do NOT recommend using blends that use heavier flours such as garbanzo bean flours as this will result in a denser and thicker texture.

Sugar: If you are diabetic or insulin-resistant, I highly recommend using Lakanto Monkfruit Sweetener (which is a 1:1 sugar replacement and has zero glycemic index).

Lemon Zest: If you don’t have fresh lemons on hand, feel free to use fresh orange zest or grapefruit zest instead.

Yogurt: If you are lactose-intolerant, 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.

Butter: If you are lactose-intolerant, feel free to substitute the butter for equal quantities of refined coconut 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

  • Category: Desserts
  • Method: Baking
  • Cuisine: French

Keywords: lemon yogurt cake

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