Creamy Gluten Free Lemon Yogurt Cakes

These moist and delicious gluten free lemon yogurt cakes are full of fresh lemon flavor, making them perfect for dessert.

Gluten Free Lemon Yogurt Cakes on little white plates.

Fresh Lemons

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

If you have been following my blog, you know we have a big lemon tree. We are lucky to have fresh lemons almost year round, but this time of year is rough. We have had a ton of rain. Because of this our lemons are about the size of small grapefruits! This is good and bad. Our poor lemon tree branches get so heavy, they break off from our tree if we don’t stay on top of picking the lemons. We can’t give the lemons away easily, all of our neighbors have full lemon trees!

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!

We hope you love these gluten free lemon yogurt cakes as much as we did!

Top view of these little Gluten Free Lemon Yogurt Cakes. they are on white plates and you can see fresh lemon wedges on top of the cakes.


Aren’t these yogurt cakes pretty? 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 even 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.)

A close up view of the Gluten Free Lemon Yogurt Cake with a fork digging in to take a bite image

See how creamy and moist this cake is! It is totally irresistible!

How to make a gluten free lemon yogurt cake:

A white electric mixer whipping egg whites into meringue

The first step is to whip up egg whites until they form stiff peaks.

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

Add the egg whites to your lemon yogurt cake batter. Add to your greased bundt pans, or spring form pan.

This gluten-free lemon cake by Gluten-Free Palate is another delicious cake you must try!

(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)

Things You Need To Make This Recipe:

  1. Cute little bundt pans, or a springform pan.
  2. My favorite gluten free flour blend.
    5 from 2 votes
    Gluten Free Lemon Yogurt Cakes
    Prep Time
    15 mins
    Cook Time
    25 mins
    Total Time
    40 mins

    Easy moist gluten free lemon yogurt cakes.

    Course: Dessert
    Cuisine: American
    Servings: 6 mini cakes
    Calories: 284 kcal
    Author: Sandi Gaertner
    • 3/4 cup gluten free flour blend
    • 2/3 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
    1. Preheat the oven to 350 degrees.

    2. Whisk flour and sugar in a medium bowl.

    3. Whisk egg yolks and melted coconut oil together in a small bowl.

    4. Whisk in the milk, yogurt, lemon juice and zest into the egg yolk mixture.

    5. Pour the lemon mixture into the flour and sugar and whisk to blend.

    6. Add the egg whites to a mixing bowl. Mix on high speed until they form stiff white peaks.

    7. Gently fold the egg whites into the lemon cake batter.

    8. Lightly grease mini bundt pans, or a springform pan.

    9. Put 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.)

    10. 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.)

    Nutrition facts per serving (6g)
    284kcal | Fat: 15g | Saturated fat: 11g | Polyunsaturated fat: 2g | Monounsaturated fat: 4g | Cholesterol: 81mg | Sodium: 36mg | Potassium: 126mg | Carbohydrates: 35g | Fiber: 1g | Sugar: 23g | Protein: 5g | Vitamin A: 2.4% | Vitamin C: 7.4% | Calcium: 2.9% | Iron: 12.1%

    More Yummy Gluten Free Recipes To Try









  1. I’m sharing this one with my GF friends! Fantastic recipe.

  2. 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.

  3. WOW do these ever look perfect. They look so moist and light!

  4. i LOVE how soft and fluffy this cake looks! I just bought a bunch of lemons yesterday and I get the feeling they’re all turning into these cakes this week!

  5. What a gorgeous texture those have! I confess I’m envious of your lemon tree – it’s a dream of mine to live somewhere one day where I could have one!

  6. This lemon yogurt cake looks amazing! I just pinned it to my gluten free board and look forward to making it soon!

  7. Can I use veg oil or sunflower oil

  8. Erin @ The Speckled Palate says:

    What a gorgeous, lemony cake! This definitely looks like a springtime dessert for me, and I cannot wait to try this!

  9. 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!

  10. I wish I had my own lemon tree! I’d love to see a photo of yours in full bloom with lemons. This cake looks like the perfect way to use lemons!

  11. These cakes are GORGEOUS! Perfect for our Easter brunch!

  12. These look so light and airy. Loving the lemon flavor as well. So refreshing.

  13. Lemon desserts are my favorite during springtime! (You’re so luck to have your own lemon tree!)

  14. Maria R Fiore says:

    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!

  15. Those must be so moist and I just love lemon baked goods

  16. I can never pass up a lemon dessert. This looks and sounds incredible. Perfect way to end a meal, or enjoy with an afternoon latte.

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

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

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