If you love the bright, zesty flavor of lemons, this moist and fluffy gluten-free yogurt cake is going to become a new favorite. Each bite is soft and tender, with a citrus flavor that strikes the perfect balance between tangy and sweet. Whether you make it as elegant individual cakes or one beautiful full-size cake, it’s a simple dessert that tastes like it came straight from a bakery.
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❤️ Why this gluten-free lemon yogurt cake is so good:
If you love lemons, these decorative gluten-free lemon yogurt cakes are for you. Anytime you combine lemon and yogurt, you get a treat! You can use Greek yogurt or whole plain yogurt, and your gluten free lemon cakes will stay moist. (I suspect a dairy-free yogurt, like coconut yogurt, will also work well in this cake.)
I have several delicious gluten-free lemon desserts on my blog to help use up extra lemons. Give this Gluten-Free Lemon Bundt Cake or these Gluten-Free Dairy-Free Lemon Donuts a try! This Gluten-Free Turkish Yogurt Fig Cake is very similar to this yogurt cake recipe.
Ingredient Notes and Easy Swaps:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I tested this recipe with Bob’s Red Mill 1:1 GF Flour, but other blends should also work.
- Xanthan Gum – If your flour blend doesn’t have a binder, add 1/2 teaspoon of xanthan gum.
- Sugar – I recommend cane sugar.
- Coconut Oil – I love the flavor of coconut oil in this recipe, but other light oils will also work well.
- Eggs – Use size large.
- Yogurt – Use Greek or plain yogurt. If you are dairy-free, use plain plant-based yogurt.
- Non-Dairy Milk or Regular Milk – You can use any, but I do not recommend canned coconut milk because it is too thick.
- Lemons – Fresh is best.
A Note From My Kitchen
This cake is made a little differently from my other lemon recipes because this recipe uses whipped egg whites for an extra fluffy texture. It’s a simple step, but it makes all the difference! You can make this recipe as mini cakes or one larger cake, depending on your mood and the occasion. And if you’re new to working with whipped egg whites or gluten-free cakes, don’t worry, I have included lots of tips to help you get it just right.
I tested this lemon yogurt cake using Bob’s Red Mill 1:1 Gluten-Free Flour and plain Greek yogurt. It bakes up soft and fluffy thanks to the whipped egg whites. I also tested a dairy-free version using plain almond milk and dairy-free yogurt. If you’re using a different gluten-free flour blend, you may need to adjust the moisture slightly. Add extra flour or milk 1 tablespoon at a time until your batter has the consistency of thick cake batter.
How to Make a Gluten-Free Yogurt Cake (Step-By-Step)
Step 1: Add the dry cake ingredients to another
Step 2: Combine the wet ingredients, everything except the egg whites, in a small mixing bowl. Whisk to blend. Pour the wet ingredients into the dry ingredients and gently stir until they are combined.
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Step 3: Use an electric hand-held mixer or a stand mixer with a whisk attachment to whip the egg whites until they form stiff peaks. (Sorry, this picture isn’t great. It was dark in our kitchen today!) You will know when your egg whites are ready when you see very stiff peaks.
Step 4: Add the whipped stiff egg whites to your lemon yogurt cake batter. Gently fold them together to preserve the air bubbles from the whipped egg whites.
Step 5: Spray the cake pan(s) with gluten-free baking spray. Add the cake batter to the mini cake pans or into a large springform pan. Bake at 350º F for 25 to 40 minutes, depending if you make small cakes or one large cake.
Step 6: Remove the cakes from the oven to a cooling rack and cool to room temperature before serving. To test for doneness, insert a toothpick into the center of the cake(s). If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake for a longer period.
Tips For A Fluffy Yogurt Cake
1. Be sure your egg whites are whipped to stiff peaks before folding them into the batter. This adds air and gives the cake a soft texture
2. Gently fold, not stir, your egg whites into the batter so you do not deflate them.
3. Use plain, unsweetened yogurt for the best balance of flavor.
3. If you want to bake one large cake, I recommend using a springform pan. This will make it easy to remove the cake from the pan.
4. For more cake-baking tips, check out my Gluten-Free Cake Troubleshooting Guide.
Storage and Freezing Tips:
- These cakes will stay fresh for up to 4 days in an airtight container in the refrigerator or up to 4 months in the freezer.
- Because of the soft texture of this cake, I recommend flash-freezing the individual cakes or slices. To do this, place them on a sheet pan and freeze for an hour. Once you have done this, you can transfer them to a freezer-safe container or a zipper bag.
- To thaw, let them sit on the counter until they are at room temperature.
Frequently Asked Questions:
You can use fresh or jarred lemon juice in this recipe.
The actual baking time can vary when making this recipe as a single cake. It will depend on the size and depth of the pan you use, as well as the material it is made of. Metal pans tend to bake a little quicker than ceramic.
More Gluten-Free Lemon Recipes:
If life has given you lemons, I have dozens of delicious lemon recipes. Here are a few of my favorites:
- No-Churn Lemon Ice Cream
- Gluten-Free Lemon Layer Cake
- 3 Minute Gluten-Free Lemon Mug Cake
- Gluten-Free Lemon Shortbread Cookies
- The Best Gluten-Free Lemon Brownies
Love This Recipe?
💬 Did you make this gluten-free lemon yogurt cake recipe? I’d love to hear how it turned out, and which pan or flour blend you use! Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Gluten-Free Lemon Yogurt Cake (Light and Airy!)
Equipment
Ingredients
- ¾ cup gluten free flour blend * see note
- ⅔ cup cane sugar
- 3 large eggs
- 2 tablespoons light oil * see note
- 1 cup non-dairy milk * see note
- 5 tablespoons lemon juice
- 2 teaspoons lemon zest
- dash salt
- 8 ounces plain yogurt * see note
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Instructions
- Preheat the oven to 350º F.
- Whisk the flour and sugar in a medium bowl to combine them.
- Whisk the egg yolks and melted coconut or other light oil together in a small bowl. Add the milk, yogurt, lemon juice, and zest to the egg yolk mixture and whisk.
- Pour the wet ingredients into the flour and sugar and whisk to blend.
- Add the egg whites to a large mixing bowl. Use an electric mixer or a stand mixer with a whisk attachment to whip the egg whites on high speed until they form stiff white peaks.
- Gently fold the egg whites into the lemon cake batter.
- Lightly grease mini bundt pans, or a springform pan.
- Place the pans into a larger pan with 1/2 inch of water. (*If you use a springform pan, wrap the bottom in foil so no water gets in the bottom.)
- Bake individual cakes for 25 minutes, and around 40-45 minutes a single large cake. This cake will rise up and fall slightly. This is normal because of the whipped egg whites.
- Remove the cake from the oven. It should be firm to the touch on top and not jiggly. Place the cake(s) on a cooling rack. Serve when they are fully cooled.
Notes
- I have tested this recipe with Bob’s Red Mill 1 to 1.
- If your gluten-free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1/2 teaspoon.
- To make this recipe dairy-free, substitute the yogurt with plain dairy-free yogurt.
- Other dairy-free types of milk will work, but I do not recommend canned coconut milk because it is too thick.
- To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
- This cake will keep up to 4 days in an airtight container, or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older March 2017 post with more recipe details.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Why do you use non dairy milk. Could you use coffee creamer?
I personally can’t have milk, so I test all of my recipes with non-dairy milk. Regular milk should be fine. I haven’t tested coffee creamer.
This looks so good! Can I make them very far ahead of time?
I have made it a day ahead, I am not sure how it would be more than that. If you try, please come back and let us know :-).
When the recipe calls for coconut milk, did you mean ‘canned’ coconut milk? I made it with the full fat canned coconut milk. The texture came out more like a creamy cheesecake and we love it! Although I’m the gluten-free, dairy-free person in our house, my fiance’ gobbled it up!
Hi Maria, I used regular coconut milk (in a carton), but it sounds like full fat coconut milk works really well too. That sounds incredible that it was so creamy. I am trying that next. Thank you so much for writing :-).
Hope you love it as much as we did. I definitely plan to make it again! Thanks again, Sandi!
I am so glad you liked it Maria. Thank you so much for your note :-).
H, having friends for dinner on Saturday and this looks like the perfect dessert. Your recipe says to combine the yolks and butter, I assume you mean yolks with the coconut oil?
Looks so yummy!
That is correct Lori, I will fix that so it is more clear :-).
Can I use veg oil or sunflower oil
Hi Kim, I would use a light oil that doesn’t have much flavor. Some vegetable oils have a specific flavor that you wouldn’t want in your baking.
Lemon cake is one of my weaknesses, no doubt. Coconut oil has too much saturated fat for me, so I’ll have to find another work around for this yummy recipe.
Hi Rae, you could try avocado oil instead of the coconut oil. Thank you 🙂
I just made these and although the taste was great I didn’t get a cake like finish more like a sponge pudding
Hi Dee, thanks for your note. Can I ask which gluten free flour blend you used?