- 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
- Preheat and Line: Pre-heat oven to 350F (175C). Grease and line a 9×5 inch loaf pan with parchment paper
- 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
- Whisk Eggs: Add eggs in and whisk until pale and frothy
- Mix: Add yogurt and vanilla vanilla extract and mix well
- Add Dry Ingredients: Sift in gluten-free all-purpose flour, 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
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