These moist and delicious gluten free lemon yogurt cakes are 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!
If you love lemons like we do, you will want to check out the Best Gluten Free Lemon Desserts on the blog too!
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!”
Yogurt in Desserts
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.)
See how creamy and moist this cake is! It is totally irresistible!
How to make a gluten free lemon yogurt cake:
The first step is to whip up egg whites until they form stiff peaks.
Add the egg whites to your lemon yogurt cake batter. Add to your greased bundt pans, or spring form pan.
More Delicious Gluten Fere Lemon Recipes to Try:
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Things You Need To Make This Recipe:
- Cute little bundt pans, or a springform pan.
- My favorite gluten free flour blend.
Gluten Free Lemon Yogurt Cakes
Ingredients
- 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
Instructions
- Preheat the oven to 350 degrees.
- 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 1/2 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.)
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 320 Total Fat: 16g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 95mg Sodium: 96mg Carbohydrates: 39g Fiber: 1g Sugar: 25g Protein: 8g
More Yummy Gluten Free Recipes To Try
-
- Gluten Free Raspberry Vanilla Bundt Cake
-
- GF Tropical Pineapple Coconut Muffins
-
- Bacon Ricotta Cheesy Scalloped Potatoes
-
- Apple Crisp Overnight Oats
-
- Gluten Free Tomato Basil Flatbread
-
- Roasted Potato Bacon Roses
Vanessa
June 13, 2018 at 8:02 pmThis looks so good! Can I make them very far ahead of time?
Sandi Gaertner
June 15, 2018 at 7:12 pmI 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 :-).
Tiffany
June 14, 2017 at 8:08 pmI love anything lemon and I love that these are gluten-free! Such a pretty individual dessert too, looks so elegant!
Sandi Gaertner
June 14, 2017 at 8:10 pmThank you so much Tiffany 🙂
Bintu - Recipes From A Pantry
June 14, 2017 at 12:31 pmI bet the yoghurt adds a lovely lightness to the cakes. Could do with one with a cup of tea
Gloria @ Homemade & Yummy
June 14, 2017 at 6:50 amI can never pass up a lemon dessert. This looks and sounds incredible. Perfect way to end a meal, or enjoy with an afternoon latte.
Sandi Gaertner
June 14, 2017 at 8:43 amThank you so much Gloria 🙂
Rebecca @ Strength and Sunshine
June 14, 2017 at 2:59 amThose must be so moist and I just love lemon baked goods
Maria R Fiore
April 9, 2017 at 8:41 amWhen 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!
Sandi Gaertner
April 9, 2017 at 8:59 amHi 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 :-).
Maria R Fiore
April 11, 2017 at 1:09 pmHope you love it as much as we did. I definitely plan to make it again! Thanks again, Sandi!
Sandi Gaertner
April 11, 2017 at 3:12 pmI am so glad you liked it Maria. Thank you so much for your note :-).
Maryanne | the little epicurean
March 29, 2017 at 9:45 amLemon desserts are my favorite during springtime! (You’re so luck to have your own lemon tree!)
Sandi Gaertner
March 30, 2017 at 3:55 pmI would gladly share some lemons 🙂
eat good 4 life
March 29, 2017 at 5:22 amThese look so light and airy. Loving the lemon flavor as well. So refreshing.
Sandi Gaertner
March 29, 2017 at 8:57 amThank you so much Miryam 🙂
Anna @ Crunchy Creamy Sweet
March 28, 2017 at 10:56 amThese cakes are GORGEOUS! Perfect for our Easter brunch!
Sandi Gaertner
March 28, 2017 at 3:44 pmThank you so much Anna.
Laura | Petite Allergy Treats
March 28, 2017 at 6:29 amI 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!
Sandi Gaertner
March 28, 2017 at 3:45 pmHa! You should see my FB and the picture there. Some of our lemons are as big as a pineapple!
Lori
March 28, 2017 at 2:45 amH, 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!
Sandi Gaertner
March 28, 2017 at 3:45 pmThat is correct Lori, I will fix that so it is more clear :-).
Erin @ The Speckled Palate
March 27, 2017 at 5:50 pmWhat a gorgeous, lemony cake! This definitely looks like a springtime dessert for me, and I cannot wait to try this!
Sandi Gaertner
March 28, 2017 at 11:02 pmThank you so much Erin 🙂
Kim
March 27, 2017 at 1:29 pmCan I use veg oil or sunflower oil
Sandi Gaertner
March 27, 2017 at 5:07 pmHi 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.
Emily
March 27, 2017 at 11:49 amThis lemon yogurt cake looks amazing! I just pinned it to my gluten free board and look forward to making it soon!
Sandi Gaertner
March 27, 2017 at 5:07 pmThank you so much Emily :-).
Monica | Nourish & Fete
March 27, 2017 at 11:43 amWhat 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!
Sandi Gaertner
March 27, 2017 at 5:34 pmIf you lived closer you could come pick lemons anytime you wanted 🙂
Tina Dawson | Love is in my Tummy
March 27, 2017 at 9:57 ami 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!
Sandi Gaertner
March 27, 2017 at 10:34 amAwesome, let me know how it turns out 🙂
Rebecca {foodie with family}
March 27, 2017 at 9:54 amWOW do these ever look perfect. They look so moist and light!
Sandi Gaertner
March 27, 2017 at 10:34 amI hope you like these Rebecca 🙂
Rae
March 27, 2017 at 9:49 amLemon 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.
Sandi Gaertner
March 27, 2017 at 10:35 amHi Rae, you could try avocado oil instead of the coconut oil. Thank you 🙂
Suzy | The Mediterranean Dish
March 27, 2017 at 8:33 amI’m sharing this one with my GF friends! Fantastic recipe.
Sandi Gaertner
March 27, 2017 at 10:35 amThank you Suzy 🙂