Gluten-free Lemon & Yogurt Cake: Easy Step-by-step Recipe
Ingredients
🍦 125 g. Greek yogurt
🫒 140 ml. extra virgin olive oil
🍭 250 g. sugar
🍚 375 g. rice flour
🌽 25 g. corn starch
🥚 3 eggs
✨ 14 g. baking powder
🍋 1 lemon
When life gives you lemons, there are an endless number of things you can do with them.
Anything flavoured with the fresh, citrusy taste of lemon is always welcome, and this lemon yogurt cake is one of them. This is a gluten-free cake with a moist crumb and flavoured with lemon zest. So delicious and easy to bake that we’ll make it again and again. Perfect for breakfast , a light dessert or an anytime snack. It can also be made dairy-free by substituting a plant-based yogurt.
Despite being a gluten-free cake , the ingredients needed for this recipe are easily accessible in any supermarket. In fact, it is possible that we already have the ingredients in our pantry. Preparing this cake is as simple as mixing the wet ingredients with the dry ones, before transferring the dough to a mould and baking.
As you can tell from the name of this recipe, yogurt is an essential part of this lemon cake and it’s the reason why it has the perfect texture, with a light and soft texture and almost creamy. The best thing of all is that this lemon yogurt cake recipe is 100% gluten-free, and we can also make it dairy-free by replacing the Greek yogurt with coconut yogurt or another vegetable yogurt. This means that even people with celiac disease or gluten and lactose intolerance can enjoy this lemon cake without any problems. Also try other gluten-free recipes such as gluten-free bread , gluten-free crepes or homemade gluten-free Roscón de Reyes.
Gluten-free lemon and yogurt cake recipe
Step by step preparation
- In a bowl, beat the eggs with the sugar until they turn white. This will give our cake a lot of fluffiness.
- When the egg has whitened and doubled in volume, add the lemon zest and juice, the yogurt and the oil little by little and mix with a whisk.
- We add the flour, cornstarch and yeast, sifting them with a strainer and integrating them with the help of a spatula with gentle, enveloping movements.
- Pour the mixture onto the mould lined with greaseproof paper or previously greased and place it in the oven preheated to 180º for 50 minutes.
- After 45–50 minutes, check that the cake is cooked inside by inserting a whisk. If it comes out clean, remove it and let it cool.
- Optionally, you can prepare a glaze by mixing 100 grams of icing sugar with the juice of a lemon. Cover the cake with the mixture and let it cool until it hardens.
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My Tips for a perfect gluten-free lemon yogurt cake
- If we are not going to consume the gluten-free lemon cake immediately, we can store it in an airtight container in the refrigerator for a maximum of 5 days, or outside of the refrigerator if the ambient temperature is not very high.
- Of course you can freeze it. Just wrap the lemon cake in cling film and freeze it for up to 3 months. Before eating it, defrost it in the fridge overnight and then let it cool to room temperature.
- Lemon zest is a great addition to this cake with its citrus flavor that is irresistible to almost any palate.
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Gluten-free Lemon & Yogurt Cake: Easy Step-by-step Recipe
