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Creamy Gluten Free Lemon Yogurt Cakes

By 38 Comments

I would be grateful if you shared this recipe 🙂

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!

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.

Yogurt

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.

More Delicious Gluten Fere Lemon Recipes to 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
Print
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
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

  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
Gluten Free Lemon Yogurt Cakes
Amount Per Serving (6 g)
Calories 284 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 11g 55%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 81mg 27%
Sodium 36mg 2%
Potassium 126mg 4%
Total Carbohydrates 35g 12%
Dietary Fiber 1g 4%
Sugars 23g
Protein 5g 10%
Vitamin A 2.4%
Vitamin C 7.4%
Calcium 2.9%
Iron 12.1%
* Percent Daily Values are based on a 2000 calorie diet.

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I would be grateful if you shared this recipe 🙂

Reader Interactions

Comments

  6. 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!

    Reply

  11. 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!

    Reply

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

    Reply

  18. 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.

    Reply

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