This Moist Gluten-Free Lemon Yogurt Cake is your go-to solution for a delightfully light, yet incredibly flavorful, dessert that everyone can enjoy. Perfect for afternoon tea, celebrations, or simply when a sweet craving strikes, this recipe proves that gluten-free baking can be absolutely spectacular and surprisingly simple to achieve.
Key Ingredients for Moist Gluten-Free Lemon Yogurt Cake
- 150g (about 1 ¼ cups) Gluten-Free All-Purpose Flour Blend (ensure it contains xanthan gum)
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 150g (about ¾ cup) Granulated Sugar
- 2 large Eggs, at room temperature
- 120g (about ½ cup) Plain Greek Yogurt (full-fat recommended for moisture)
- 80ml (about ⅓ cup) Vegetable Oil (or other neutral oil like canola or sunflower)
- Zest of 2 large Lemons
- 60ml (about ¼ cup) Fresh Lemon Juice
- 1 teaspoon Vanilla Extract
How to Make Moist Gluten-Free Lemon Yogurt Cake
This Moist Gluten-Free Lemon Yogurt Cake is a triumph of simplicity and flavor, delivering a tender crumb and a bright, tangy taste in under an hour of active preparation. Its moistness comes from the perfect balance of Greek yogurt and oil, ensuring a satisfying bite every time. With just a few straightforward steps, you’ll be enjoying this delightful treat before you know it.
Step-by-Step Instructions
Preheat and Prepare: Preheat your oven to 175°C (350°F). Grease and flour a standard 8-inch (20cm) round cake pan or a loaf pan with gluten-free flour, or line it with parchment paper. This prevents sticking and ensures easy removal of your beautiful Moist Gluten-Free Lemon Yogurt Cake.
Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free all-purpose flour blend, baking powder, baking soda, and salt. Make sure these dry ingredients are thoroughly combined to ensure even leavening throughout your cake.
Cream Wet Ingredients: In a large bowl, whisk together the granulated sugar and the eggs until pale and slightly fluffy. This aerates the mixture and helps create a lighter texture in your final cake.
Incorporate Yogurt and Oil: Add the plain Greek yogurt, vegetable oil, lemon zest, fresh lemon juice, and vanilla extract to the egg and sugar mixture. Whisk until everything is well combined and you have a smooth, emulsified batter. The Greek yogurt is crucial for the signature moisture of this Moist Gluten-Free Lemon Yogurt Cake.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tougher cake. A few small lumps are acceptable.
Bake the Cake: Pour the batter evenly into your prepared cake pan. Tap the pan gently on the counter a couple of times to release any large air bubbles. Bake for 30-35 minutes for a round cake, or 40-45 minutes for a loaf cake, or until a toothpick inserted into the center comes out clean. The aroma of this Moist Gluten-Free Lemon Yogurt Cake will fill your kitchen beautifully.
Cooling Process: Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. This helps prevent the cake from breaking when you unmold it.
Why You’ll Love This Moist Gluten-Free Lemon Yogurt Cake
You’ll absolutely adore this Moist Gluten-Free Lemon Yogurt Cake for its incredibly tender crumb and vibrant, zesty flavor that’s truly addictive. Unlike many dry gluten-free cakes, the combination of Greek yogurt and oil makes this recipe exceptionally moist and satisfying, reminiscent of a classic lemon pound cake but without the gluten. It’s a cost-effective way to enjoy a bakery-quality treat right in your own kitchen, saving you money while delivering top-notch taste. The bright tang of fresh lemon, enhanced by both zest and juice, is perfectly balanced by the subtle sweetness, making it an instant favorite.
Imagine the delightful scent of fresh lemons as this cake bakes, a promise of the sunshine-filled flavor that awaits. It’s far more forgiving than intricate gluten-free pastries and comes together with minimal fuss, perfect for busy bakers. If you’ve ever been disappointed by gluten-free cake texture, prepare to be amazed by how moist and delicious this Moist Gluten-Free Lemon Yogurt Cake is. Don’t wait to treat yourself and your loved ones; gather your ingredients and experience this lemony marvel today!
Storing and Reheating Tips
- Room Temperature Storage: Once completely cooled, your Moist Gluten-Free Lemon Yogurt Cake can be stored in an airtight container at room temperature for up to 3 days. This is ideal for immediate enjoyment and makes it a convenient option for breakfast or snacks.
- Refrigeration for Longevity: For extended freshness, especially in warmer climates, store the cake in an airtight container in the refrigerator. It will keep well for up to 5-7 days. When ready to serve, you can enjoy it chilled or allow it to come to room temperature for about 30 minutes for optimal texture.
- Freezing for Future Indulgence: To freeze portions or the entire cake, wrap it tightly in plastic wrap, followed by a layer of aluminum foil or a freezer-safe bag. It can be frozen for up to 2-3 months. Thaw frozen cake overnight in the refrigerator, then let it sit at room temperature before serving.
Final Thoughts
The Moist Gluten-Free Lemon Yogurt Cake is a testament to delightful gluten-free baking, offering exquisite flavor and a perfect texture. We encourage you to try this simple recipe to experience its sunny disposition in your own home. Enjoy every delicious, zesty bite!
Moist Gluten-Free Lemon Yogurt Cake
Ingredients
Equipment
Method
- Preheat your oven to 175°C (350°F). Grease and flour a standard 8-inch (20cm) round cake pan or a loaf pan with gluten-free flour, or line it with parchment paper. This prevents sticking and ensures easy removal of your beautiful Moist Gluten-Free Lemon Yogurt Cake.
- In a medium bowl, whisk together the gluten-free all-purpose flour blend, baking powder, baking soda, and salt. Make sure these dry ingredients are thoroughly combined to ensure even leavening throughout your cake.150 g Gluten-Free All-Purpose Flour Blend, 1 teaspoon Baking Powder, 0.5 teaspoon Baking Soda, 0.25 teaspoon Salt
- In a large bowl, whisk together the granulated sugar and the eggs until pale and slightly fluffy. This aerates the mixture and helps create a lighter texture in your final cake.150 g Granulated Sugar, 2 large Eggs
- Add the plain Greek yogurt, vegetable oil, lemon zest, fresh lemon juice, and vanilla extract to the egg and sugar mixture. Whisk until everything is well combined and you have a smooth, emulsified batter. The Greek yogurt is crucial for the signature moisture of this Moist Gluten-Free Lemon Yogurt Cake.120 g Plain Greek Yogurt, 80 ml Vegetable Oil, 2 large Lemons Zest, 60 ml Fresh Lemon Juice, 1 teaspoon Vanilla Extract
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tougher cake. A few small lumps are acceptable.
- Pour the batter evenly into your prepared cake pan. Tap the pan gently on the counter a couple of times to release any large air bubbles. Bake for 30-35 minutes for a round cake, or 40-45 minutes for a loaf cake, or until a toothpick inserted into the center comes out clean. The aroma of this Moist Gluten-Free Lemon Yogurt Cake will fill your kitchen beautifully.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. This helps prevent the cake from breaking when you unmold it.