Name: Super-Moist Glazed Lemon Yogurt Cake (Gluten-Free)
Prep time: 10 min
Cook time: 60 min
Total time: 80 min
Ingredients: 2 cups Gluten-free flour blend; 2 teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon Kosher sea salt; ⅛ teaspoon cardamom (optional); ¾ cup granulated sugar; 2 Tbsp lemon zest (about 2 lemons); ⅓ cup lemon juice (about 2 lemons); ¾ cup unsweetened plain yogurt (partial or full fat); ¼ cup neutral oil; 3 large eggs (room temperature); 1 teaspoon vanilla extract; ⅓ cup powdered sugar; Juice from ½ of a lemon

Super Moist Glazed Lemon Yogurt Cake (Gluten-Free)

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This cake lasts a grand total of two days in our house. Maximum. We all love it, but William in particular – it’s almost like he has an internal lemon cake clock that tells him too many weeks have passed without it!

I tested this recipe dozens of times refining for the most even rise, a moist yet sturdy texture, and of course, that bright lemony flavor that probably drew you to this recipe in the first place. I can assure you, the lemon really sings here, and the cake is gluten free as well as containing only ¼ cup of oil making it a healthier alternative to other lemon yogurt cake recipes I’ve found.

It truly is the perfect spring cake – it’s wonderful for for brunch or dessert, and it’s so easy to make that I often get the kids involved. No mixer required just two bowls and a whisk!

Now this recipe contains a lot of batter for a big loaf, so it’s important that you don’t over fill your tin with parchment paper or the cake will run out over the sides. I’ve shared the best way to line your tins here, and if you think your tin is likely to overflow, grab some muffin tins and fill a few with your extra batter!

Watch Me Make My Super Moist Glazed Lemon Yogurt Cake

If you’re in need of some more zesty Spring recipes, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Super Moist Glazed Lemon Yogurt Cake

Step 1. Preheat the oven to 350 degrees F. Spray a standard loaf pan with baking spray and line with a parchment paper sling running horizontally across the long sides of the pan. This is a lot of batter for a big loaf, so don’t use too much parchment paper or the cake will run out over the sides of the pan

Step 2. In a large bowl, whisk together the eggs and sugar for 30 seconds by hand. Add the vanilla, oil, yogurt, zest and juice from both lemons, and whisk to combine.

Step 3. In a separate medium sized bowl, whisk together the flour, baking powder, baking soda, cardamom and salt.

Step 4. Add the dry ingredients to the wet ingredients and whisk until just combined and there are no traces of flour.

Step 5. Transfer the batter to the prepared loaf pan and use a pairing knife to make a ½ inch deep cut down the center of the cake vertically, and bake for 55-65 minutes until a tester comes out just clean.

Step 6. When the cake is baked, cool in the pan for 10 minutes, then remove to a baking rack to finish cooling completely.

Step 7. While the cake cools, whisk the powdered sugar and lemon juice together to form a thick glaze.

Step 8. Spoon the glaze on top of the cooled cake.

Step 9. Enjoy!

What Else Can I Use?

For gluten free flour blends: Bob’s Red Mill 1:1 Baking Flour is my baking flour of choice. Cup 4 Cup is also great. King Arthur is a little dense for this cake.
You can use regular all-purpose flour in place of the gluten free.
I like full fat or partial fat yogurt in this recipe, nonfat doesn’t provide the fat that supports the cake’s structure.
If you want to make this diary free, you can use a plant based yogurt. However, if it doesn’t contain fat then scale the yogurt back to ½ cup and up the oil to ½ cup.
When I say “neutral oil” I am referring to a mild oil that won’t affect the flavor of the cake. Light olive oil, sunflower oil, and vegetable oil are my go-tos.
If you want a LOT of glaze, double the glaze recipe. I sometimes do and brush it on 3-4 times, letting it dry a bit between glazing.
The cardamom is totally optional, it provides a very subtle warmth. The cake is delicious without it as well.
Some ovens run hot so if you’re not sure your oven temp is correct then start checking it at 30 minutes!
There are plenty of moisture makers in this recipe, with yogurt, oil, 3 eggs and lemon juice it certainly shouldn’t be dry. If your mixture is dry, ensure that you’ve measured your dry ingredients correctly, and keep an eye on your bake time in case it needs to come out of the oven sooner than I’ve suggested.

My Super Moist Glazed Lemon Yogurt Cake is special because:

It says it in the name – it’s super moist!

It’s gluten free and only contains ¼ cup of oil!

It really accentuates the bright lemony flavor of Spring we all know and love.

Zesty Spring Recipes

Lemon Coconut Macaroons (Gluten-Free, Dairy-Free)

Bakery-Style Lemon Poppyseed Muffins (Gluten-Free)

My Magic Lemon Meringue Pudding (Dairy-Free, Gluten-Free, Vegetarian)

The Famous Maialino Olive Oil Cake But Healthier (Gluten-Free, Dairy-Free)

If you make my Super Moist Glazed Lemon Yogurt Cake, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

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