This Gluten-Free Lemon Cake with Yogurt is a delightful dessert that’s perfect for those looking for a lighter, healthier option without compromising on taste. The cake combines the freshness of lemon with the richness of Greek yogurt, resulting in a moist, airy texture that melts in your mouth. Its gluten-free nature is achieved by using rice flour, making it suitable for those with gluten sensitivities.
Why You’ll Love This: The natural zestiness of lemon paired with the creamy texture of Greek yogurt makes this cake both refreshing and satisfying. It’s an excellent choice for anyone seeking a dessert that is not overly sweet yet full of flavor. The process of folding whipped egg whites into the batter ensures the cake remains light and fluffy, providing a delightful eating experience.
Perfect Occasion: This Lemon Yogurt Cake is ideal for spring and summer gatherings, afternoon teas, or as a delightful finish to a light meal. Its refreshing lemon flavor makes it particularly suitable for warm weather days, and its elegant appearance ensures it fits in at both casual and formal events.
Decoration Tips: Dust the cooled cake with powdered sugar or drizzle with a simple lemon glaze for added sweetness. Garnishing with lemon slices, mint leaves, or edible flowers can enhance its visual appeal. For an extra touch of luxury, serve each slice with a dollop of whipped cream or a scoop of lemon sorbet.
Ingredients:
- 2 eggs, separated
- 100g sugar or your preferred sweetener
- 20g vegetable oil
- 200g Greek yogurt or skyr
- 30g rice flour
- Zest of 1/2 lemon
- Juice of 1 lemon
- A pinch of salt
- 8g baking powder
Recipe Instructions:
- Prepare Egg Whites:
- In a clean bowl, beat the egg whites until they form stiff peaks. Set aside.
- Mix Yolks and Sweetener:
- In another bowl, whisk the egg yolks with the sugar and a pinch of salt until the mixture is pale and fluffy.
- Add Wet Ingredients:
- Stir in the vegetable oil. Add the lemon zest and juice, mixing well to incorporate.
- Mix in the Greek yogurt until smooth.
- Combine Dry Ingredients:
- Sift the rice flour and baking powder together and gently fold them into the yogurt mixture, ensuring not to deflate the mixture.
- Fold in Egg Whites:
- Carefully fold the whipped egg whites into the batter, maintaining as much air in the mixture as possible.
- Bake the Cake:
- Pour the batter into an 18 cm diameter cake pan lined with parchment paper.
- Bake in a preheated oven at 170°C (338°F) for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
- Decorate as desired and serve.
Enjoy this delightful Gluten-Free Lemon Cake with Yogurt, a perfect treat for those seeking a light, flavorful dessert that’s easy to make and a joy to share!
