Lemon Yogurt Cake

A hand holds a round cooling rack with a rectangular Lemon Yogurt Cake covered in shiny glaze, set on a white marble surface.

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4.88 from 16 votes

This gluten-free cake is bright, lemony and the perfect quick and easy brunch or dessert you didn't know you needed!

Prep Time10

Cook Time1

Cooling10

Total Time1 20

Course: Brunch, Dessert

Cuisine: American

Diet: Gluten Free

Keyword: lemon, lemon cake, spring

Servings:

Author: Kat Ashmore

Ingredients

Cake:

1 ¾ cups Gluten-free flour blend
2 teaspoons baking powder
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
⅓ cup neutral oil
3 large eggs room temperature
1 teaspoon vanilla extract

Glaze:

⅓ cup powdered sugar
Juice from ½ of a lemon

Instructions

Preheat the oven to 350 degrees F.
Spray a standard 9x5 inch loaf pan with baking spray and line with parchment paper letting it hang over the long sides. If you are using an 8x5 pan, just leave out 1/2 cup batter or so if you want to ensure it doesn't overflow.
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.
If you’re using Greek yogurt,now is when you add the tablespoon of water as well.
In a separate medium sized bowl, whisk together the flours, baking powder, cardamom, and salt.
Add the dry ingredients to the wet ingredients and start with a rubber spatula to combine, then whisk until just combined and there are no traces of flour.
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
Bake for 50-60 minutes until a tester comes out just clean.
When the cake is baked, cool in the pan for 10 minutes, then remove to a baking rack to finish cooling completely.
While the cake cools, whisk the powdered sugar and lemon juice together to form a thick glaze.
Spoon the glaze on top of the cooled cake.
Serve.

Notes

Important Note: I suggest plain, regular yogurt in here. If you want to use Greek yogurt, add a tablespoon or two of water as you do as it has less liquid per ounce than a regular yogurt.

Nutrition