Super Moist Glazed Lemon Yogurt Cake (Gluten-Free)
My Glazed Lemon Yogurt Cake may be 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.
My Glazed Lemon Yogurt Cake may be 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.
This salad is one of my most viral salads on both Tik Tok and Instagram. I never know which salad is going to really resonate with you all, and sometimes I’m surprised. I guess I shouldn’t have been with this one… it utilizes canned artichokes…
My husband Michael’s favorite dessert is Lemon Meringue Pie. It’s easy to understand, it’s a beautiful dessert that is simultaneously bright and rich with that pleasant pucker that gathers in the back of your cheeks. I make it a few times a year, canned condensed milk and all, but it’s more work and indulgence than fits into my regular lifestyle. This is my solution to that.
There is a reason I don’t have the key ingredient in this pudding in the title. I don’t want to scare you off. If you are serving this for Easter, and I suggest you do, maybe keep that part to yourself until after everyone takes a taste. It’ll be fun, I promise you.
If you’ve been here for a while, though, and have made my Vegan Chocolate Tofu Mousse, you already know how magical tofu can be in sweet preparations like this. It is basically flavorless when combined with sugar, chocolate and fruit and provides a lusciously creamy texture without using any dairy at all.
It is tart, sweet, creamy, and unlike lemon meringue pie, it is light. It’s easy to throw together and a dessert you can and should enjoy any time and as frequently as you please.
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Step 1. Drain the tofu well for 20 minutes.
Step 2. Blend all ingredients in a high speed blender until smooth.
Step 3. Transfer to serving glasses or ramekins.
Step 4. Refrigerate, covered, for at least 6 hours.
Step 5. Garnish and serve.
It is luscious and creamy without the use of any dairy.
It requires only a handful of ingredients to make.
It tastes like lemon meringue pie but it is much lighter and nutritious.
No cooking or baking is required.
It is a perfect dessert for a spring holiday or dinner party because not only can it be made ahead, it must be made ahead!
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If you make this Magic Lemon Meringue Pie Pudding, 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!
I am very fond of simple, seasonal cakes. They are what I most enjoy baking and what I most enjoy eating. Last week’s Carrot Spice Snacking Cake and this Berry Zucchini Cake are examples of that, and very yummy ones I might add. My husband…
Happy Spring, my friends! It’s been a long time coming, I know.  Let’s kick it off with one of my favorite salads, Shaved Spring Salad with Creamy Tarragon Vinaigrette, perfect for Easter or any spring lunch.  When the weather temps start to rise, I lean…
Carrot cake is one of my all time favorite cakes. Chrissy Teigen agrees. When made properly, it’s both tender and dense at the same time with just the right amount of spice and texture. The sweet, tangy, luscious cream cheese frosting doesn’t hurt either. So it’s no surprise that I set out to make a simple, delicious, healthy-ish version that we could enjoy regularly in the spring and fall (prime carrot cake seasons in my opinion.)
This cake really hits the mark. It’s surprisingly moist given there is no butter or oil in it, thanks to the almond flour and carrots. This makes a 8×8 square or round cake. If you go the round cake route and want to layer it, you’ll want to double the recipe and the cream cheese frosting. Â
Happy Spring and Happy Easter, my lovelies. Eat cake and enjoy the sunshine!