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    Home Recipes Cake Recipes

    Creamy Gluten Free Lemon Yogurt Cake

    Published: Mar 27, 2017 · Modified: Sep 26, 2023 by Sandi Gaertner · 40 Comments · As an Amazon Associate, I earn from qualifying purchases.

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    This moist and delicious gluten free lemon yogurt cake is full of fresh lemon flavor, making them perfect for dessert. If you haven't tried a yogurt cake recipe yet, you are in for a real treat!

    Two lemon yogurt cakes on little white plates.
    Jump to:
    • Why This Recipe Is Great:
    • Tips For Sucess:
    • Recipe Step-By-Step Directions:
    • Recipe Step-By-Step Directions:
    • Expert Tips and Recipe FAQ:
    • More Gluten Free Lemon Recipes:
    • 📖 Recipe
    • Fearless Dining
    • 💬 Comments

    If you love lemons, these decorative gluten free lemon yogurt cakes are for you. Anytime you combine lemon and yogurt, you get a treat!

    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!

    Why This Recipe Is Great:

    1. This lemon cake with yogurt is so light and fluffy and full of delicious lemon flavor.
    2. They are decorative and pretty to make as individual-sized cakes or make one large cake in a springform pan.
    3. 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 used the cutest little mini bundt cake pans to make this lemon cake recipe. Feel free to use a larger bundt cake pan or a springform pan. Also, don't forget to increase the baking time if you make one large gluten free lemon cake.

    Here is a similar recipe example: a Gluten Free Turkish Yogurt Fig Cake that I baked in a springform pan.

    Lemons on a cutting board.

    Tips For Sucess:

    • Do not use a stand or electric mixer to make this recipe. It will overmix your cake batter, leaving you with a denser cake.
    • Do not use flavored yogurt in this recipe.

    For more cake tips, check out my Gluten Free Cake Troubleshooting Guide.

    Top Pick
    Bob's Red Mill Gluten Free 1:1 Flour, 22-ounce 4 pack
    Bob's Red Mill Gluten Free 1:1 Flour, 22-ounce 4 pack

    This is a great gluten-free flour blend for making cookies, muffins, and biscuits. For best results, be sure to let the batter sit for 15-20 minutes before baking. Do not use this blend for yeast recipes.

    Buy Now
    We earn a commission if you make a purchase, at no additional cost to you.

    Recipe Step-By-Step Directions:

    Photos of the lemon yogurt cake ingredients.
    • Gluten Free Flour Blend - I tested this recipe with Bob's Red Mill 1:1 GF Flour. Other blends should also work.
    • Xanthan Gum - Choose one with xanthan or guar gum to hold it together.
    • 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 - Size large.
    • Yogurt - Use Greek or plain yogurt.
    • Non-Dairy Milk - You can use any, but I do not recommend canned coconut milk.
    • Lemons - Fresh is best.

    If you love lemons as we do, you will want to check out the Best Gluten Free Lemon Desserts on the blog too!

    Recipe Step-By-Step Directions:

    A white electric mixer whipping egg whites into meringue.

    Step 1: Whip up egg whites quickly 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 2: In another bowl, add your dry cake ingredients. In a smaller bowl, add the wet ingredients. Pour the wet ingredients into the dry ingredients and mix well.

    Pouring the whipped stiff egg whites into the lemon cake batter.

    Step 3: Add the egg whites to your lemon yogurt cake batter. Gently fold them together to preserve the air bubbles from the whipped egg whites.

    Step 4: Add to your greased mini cake pans or into a large springform pan. Bake at 350º F for 25-40 minutes, depending on what cake pan(s) you use to make this recipe.

    Step 5: Remove the cakes to a cooling rack and cool to room temperature before serving.

    a fork cutting into a small lemon yogurt cake

    Expert Tips and Recipe FAQ:

    Can you use jarred lemon juice?

    You can use fresh or jarred lemon juice in this recipe.

    Can you make this recipe dairy-free?

    Yes, you can make this recipe dairy-free by using a dairy-free yogurt like the ones by Kite Hill or Daiya.

    How do you know when the lemon cake is finished baking?

    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 longer.

    How long will these cakes last?

    These cakes will last for up to 4 days in an air-tight container or up to 4 months in the freezer.

    What does yogurt do in a cake recipe?

    The yogurt helps keep the cake nice and moist. You can use a low-fat, Greek, or regular yogurt style. It is the secret to a moist cake!

    the top view of a lemon yogurt cake with sliced lemons on top

    More Gluten Free Lemon Recipes:

    • No Churn Lemon Ice Cream
    • Gluten Free Lemon Layer Cake
    • Gluten-free lemon cake

    📖 Recipe

    Gluten Free Lemon Yogurt Cakes

    Sandi Gaertner
    Easy moist gluten free lemon yogurt cakes.
    5 from 7 votes
    gluten free allergy icon
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    Print Recipe Pin Recipe Save RecipeSaved!
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    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Gluten Free Cake Recipes
    Cuisine American
    Servings 6 mini cakes
    Calories 308 kcal

    *As an Amazon Associate, I earn a small commission from qualifying purchases.

    Equipment

    • Electric mixer
    • Mixing bowls

    Ingredients
      

    • ¾ cup gluten free flour blend * see note
    • ⅔ cup sugar
    • 3 large eggs
    • 2 tablespoons coconut oil
    • 1 cup coconut milk
    • 5 tablespoons lemon juice
    • 2 teaspoons lemon zest
    • dash salt
    • 8 ounces yogurt * see note

    Instructions
     

    • Preheat the oven to 350º F.
    • Whisk flour and sugar in a medium bowl.
    • Whisk egg yolks and melted coconut oil together in a small bowl.
    • Whisk in the milk, yogurt, lemon juice and zest into the egg yolk mixture.
    • Pour the lemon mixture into the flour and sugar and whisk to blend.
    • Add the egg whites to a mixing bowl. Mix 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.
    • Put the pans into a larger pan with ½ inch of water. (*If you use a springform pan, wrap the bottom in foil so no water gets in the bottom.)
    • Bake 25 minutes for the small bundt pans and around 40 minutes for the springform pan. (I didn't make this in a large pan so you will need to keep an eye on it if you use this size pan.)

    Notes

    1. I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
    2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
    3. To make this recipe dairy-free, substitute the yogurt for dairy-free yogurt.
    4. Other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
    5. 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.
    6. This cake will keep up to 4 days in an air-tight 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, you may need to adjust your moisture levels in your baked goods.

    Nutrition

    Serving: 1gCalories: 308kcalCarbohydrates: 37gProtein: 6gFat: 17gSaturated Fat: 13gTrans Fat: 1gCholesterol: 87mgSodium: 54mgPotassium: 186mgFiber: 2gSugar: 25gVitamin A: 157IUVitamin C: 6mgCalcium: 77mgIron: 2mg
    Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!
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    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.

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      Recipe Rating




    1. Vanessa

      June 13, 2018 at 8:02 pm

      This looks so good! Can I make them very far ahead of time?

      Reply
      • Sandi Gaertner

        June 15, 2018 at 7:12 pm

        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 :-).

        Reply
    2. Tiffany

      June 14, 2017 at 8:08 pm

      5 stars
      I love anything lemon and I love that these are gluten-free! Such a pretty individual dessert too, looks so elegant!

      Reply
      • Sandi Gaertner

        June 14, 2017 at 8:10 pm

        Thank you so much Tiffany 🙂

        Reply
    3. Bintu - Recipes From A Pantry

      June 14, 2017 at 12:31 pm

      I bet the yoghurt adds a lovely lightness to the cakes. Could do with one with a cup of tea

      Reply
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    Welcome to my blog! I am so glad you are here. If you have Celiac Disease, gluten intolerance, or a wheat allergy, you've come to the right place for delicious recipes. I have years of extensive experience in gluten free recipe development, and I am excited to help you. I am a seasoned gluten free recipe developer and I test recipes multiple times with multiple gluten free flour blends so you know what works. I specialize in creating easy, family-friendly recipes that rival their gluten-filled counterparts.

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