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!
If you love lemons as we do, you will want to check out the Best Gluten Free Lemon Desserts on the blog too!
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!
Why this recipe is so great:
This lemon cake with yogurt is so light and fluffy and full of delicious lemon flavor. They are decorative and pretty to make as individual-sized cakes or make one large cake in a springform pan.
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.)
What you need to make this easy yogurt cake:
- Gluten free flour blend - Choose one with xanthan or guar gum to hold it together.
- Coconut oil - I love the flavor of coconut oil in this recipe, but other light oils will also work well.
- Non-dairy milk - You can use any but I do not recommend canned coconut milk.
Recipe step by step directions:
Step 1: Whip up egg whites at high speed 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.
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.
Expert Tips and Recipe FAQ:
You can use fresh or jarred lemon juice in this recipe.
Yes, you can make this recipe dairy-free by using a dairy-free yogurt like ones by Kite Hill or Daiya.
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.
These cakes will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
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!
More Gluten Free Lemon Recipes:
Gluten Free Lemon Yogurt Cakes
- Electric mixer
- 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
- 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.)
- 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.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the yogurt for dairy-free yogurt.
- Other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- 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 air-tight container, or up to 4 months in the freezer.
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