Moist Gluten-Free Lemon Yogurt Cake

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.

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Prep Time 15

Cook Time 35

Cooling Time 15

Total Time 50

Servings: 8 slices

Course: Dessert

Cuisine: American, Gluten-Free

Ingredients Equipment Method Notes

Ingredients

150 g Gluten-Free All-Purpose Flour Blend ensure it contains xanthan gum
1 teaspoon Baking Powder
0.5 teaspoon Baking Soda
0.25 teaspoon Salt
150 g Granulated Sugar
2 large Eggs at room temperature
120 g Plain Greek Yogurt full-fat recommended for moisture
80 ml Vegetable Oil or other neutral oil like canola or sunflower
2 large Lemons Zest
60 ml Fresh Lemon Juice
1 teaspoon Vanilla Extract

Equipment

8-inch round cake pan or loaf pan
Medium Bowl
Large Bowl
Wire rack

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.

Notes

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. For extended freshness, store in the refrigerator for up to 5-7 days. Freeze for up to 2-3 months.