This gluten free yogurt lemon cake is an easy one-bowl recipe that's deliciously lemony and moist! Inspired by a classic French yogurt cake, it features whole milk yogurt and a beautiful lemon glaze that soaks into the top of the cake.
This beautiful gluten free yogurt lemon cake is such a failsafe recipe that I make it at least once a month (sometimes more!). It's a perfect last-minute dessert and needs just a handful of basic ingredients and less than an hour to make. I love that you can bake the batter in any shape of pan your heart desires, from a simple loaf to a decorative bundt pan to a cake round. Add whipped cream and berries, and you've got a perfect gluten-free dessert!
For more lemony cakes, try my gluten-free lemon curd cake, gluten free lemon and poppyseed cake, or make this gluten free lemon loaf!
Jump to:
A Beautiful GF Lemon Cake
One-bowl cakes are one of my favorite recipes to make (check out my gluten free one-bowl birthday cake!), and this yogurt lemon cake is at the top of my must-bake list. A single bowl and a whisk are all you need here, with no fussy steps required. The addition of whole-fat yogurt keeps the cake lusciously moist for days, and the easy lemon glaze (more like a syrup) soaks into the cake to infuse it with gorgeous citrus flavor. You'll most likely find me hovering over the cutting board after everyone is in bed, cutting myself "just one more" slice.
- Last-minute dessert-friendly. You need just one bowl to put together the batter and if you're really rushed, you can have it ready for the oven in about 10 minutes or less.
- Versatile. This yogurt cake is lovely as a brunch offering, post-dinner dessert, or snack anytime!
- Beginner friendly. New to gluten-free baking? This is the cake for you! You will use gluten-free all-purpose flour plus a few other staples. I promise that this recipe turns out wonderfully each time you make it.
Ingredients You'll Need
Make sure to check to my recipe card for the full ingredient amounts and instructions!
- Yogurt - For the best results use plain full-fat yogurt or vanilla yogurt.
- Granulated sugar
- Eggs - Large eggs at room temperature work best.
- Dry ingredients - Gluten-free all-purpose flour (I used my homemade gluten free flour blend), baking powder, and salt.
- Oil - I like coconut oil, but you can use vegetable oil or another neutral oil of your choice, such as avocado oil.
- Glaze - Lemon juice and (sifted) powdered sugar
How to Make Gluten Free Yogurt Lemon Cake
Don't worry if the batter seems a little bit goopy after you add the oil—this is normal. Keep stirring and the oil will soon incorporate into the other ingredients giving you a smooth, cohesive batter.
- Make the batter: Combine the yogurt, sugar, and eggs.
- Add dry ingredients: Stir in the flour, baking powder, and salt.
- Mix in the oil: Add the oil and stir well to incorporate it. Keep stirring until it forms a smooth batter.
- Place in pan: Pour and scrape the batter into a greased pan. Let the batter rest for 20 minutes or while the oven heats.
- Bake: Place in oven and bake at 350F for 30-45 minutes until a toothpick inserted into the center comes out clean. Cool in the pan, then turn out to cool completely.
- Make the glaze: Whisk together lemon juice and powdered sugar until smooth, then pour it over the cooled cake.
Baking Tip: Make it Extra Lemony
If you love a lot of lemon flavor, rub the zest of 1 lemon into the 1 cup of sugar first to release its oils, then add the rest of the ingredients. This will infuse the cake with an undertone of lemon that will be nicely complemented by the lemon glaze.
Substitution Suggestions & Tips
- Choose your pan. I used a standard-size loaf pan to bake my cake. Other great options include a bundt pan for a prettier final result. This cake also bakes up beautifully in a round 8 or 9-inch cake pan.
- What type of yogurt? I prefer a whole milk plain yogurt in this cake. You could also use low-fat yogurt, but I would not use non-fat because you'll lose out on the richness from the higher-fat yogurt. In a pinch, you can try low-fat or regular Greek yogurt.
- Add vanilla extract. Add 1 teaspoon of pure vanilla extract to the batter for extra depth of flavor.
- Another oil. You can use your choice of oil in this cake. I use melted coconut oil or vegetable oil interchangeably, depending on what I have on hand. But you can use any neutral oil of your choice.
- Try another citrus. Swap the lemon glaze for other citrus, like orange or lime.
- Skip the glaze. If you want to streamline this recipe even more, omit the glaze, but add citrus zest to the batter as detailed in the tip above. You can use the zest of 1 or 2 lemons, depending on how strong you want the flavor to be.
Serving Suggestions
As noted, this cake is so versatile! Serve slices topped with a dollop of whipped cream or a spoonful of tangy Greek yogurt plus fresh berries (I love blueberries and raspberries). For a richer pairing, add scoops of vanilla ice cream or strawberry ice cream. It's also lovely with a slick of strawberry honey jam.
Proper Storage
- Counter - Cover the cake or transfer it to an airtight container and store it on the counter for up to 3 days.
- Fridge - Place the cake in a sealable bag or container and store it in the fridge for up to 5 days.
- Freezer - Cut slices and wrap them in plastic wrap, then place them in a freezer-safe bag, or wrap the whole cake in plastic then foil, and freeze it for up to 3 months. Thaw the cake overnight in the fridge before eating it.
More Easy Gluten Free Lemon Recipes
If you try this yogurt lemon cake, please let me know! And if you have any questions, always feel free to reach out in the comments or by email. I hope you love it! ❤️
Gluten Free Yogurt Lemon Cake
Ingredients
For the cake:
- ½ cup plain full-fat yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1 ¾ cups gluten free flour (210 grams)
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- ½ cup coconut oil , or vegetable oil
For the glaze:
- 1 lemon
- ½ cup powdered sugar
Instructions
- Preheat the oven to 350℉. Grease a loaf pan or cake pan and line the bottom with parchment paper.
- In a large bowl, combine the ½ cup plain full-fat yogurt, 1 cup granulated sugar, and 3 large eggs, stirring and whisking until well blended. Add the 1 ¾ cups gluten free flour, 2 teaspoons baking powder, and ¼ teaspoon fine sea salt, mixing just to combine. Add the ½ cup coconut oil and stir well to incorporate. Keep stirring until it forms a smooth batter. Pour and scrape the batter into the prepared pan.
- Rest the batter while the oven heats, then place in the oven and bake for 30-40 minutes until a toothpick inserted into the center comes out clean. Do not overbake.
- Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely.
- When the cake is thoroughly cooled, juice the 1 lemon into a bowl and whisk in the sifted ½ cup powdered sugar. Then, evenly spoon the glaze over the top of the cake; it will soak right in.
Notes
- Choose your pan. I used a standard-size loaf pan to bake my cake. Other great options include a bundt pan for a prettier final result. This cake also bakes up beautifully in a round 8 or 9-inch cake pan.
- What type of yogurt? I prefer a whole milk plain yogurt in this cake. You could also use low-fat yogurt, but I would not use non-fat because you'll lose out on the richness from the higher-fat yogurt. In a pinch, you can try low-fat or regular Greek yogurt.
- Add vanilla extract. Add 1 teaspoon of pure vanilla extract to the batter for extra depth of flavor.
- Another oil. You can use your choice of oil in this cake. I use melted coconut oil or vegetable oil interchangeably, depending on what I have on hand. But you can use any neutral oil of your choice.
- Try another citrus. Swap the lemon glaze for other citrus, like orange or lime.
- Skip the glaze. If you want to streamline this recipe even more, omit the glaze, but add citrus zest to the batter as detailed in the tip above. You can use the zest of 1 or 2 lemons, depending on how strong you want the flavor to be.
Nanda Garber says
I am really enjoying your gluten-free baking recipes, and I am glad to hear you are planning on trying to sub more natural sweetners in place of the white/raw/brown sugars. I often use coconut sugar in place of at least some white/brown sugar, but it can make it a bit heavier and would love to see you use honey or maple syrup, if you can get them there.
There is a new book coming out by Joanne Chang called Baking with Less Sugar, and I'm excited to see what she has experimented with. Not gluten-free, but she is really thorough with her recipe trials so I might experiment with your sweet rice/oat formula after I've made them once.