This gluten-free lemon cake made with natural yogurt is a refreshing and healthy dessert option, perfect for those looking for a delicious yet gluten-free indulgence. With the zesty flavor of fresh lemons and the creamy addition of yogurt, this cake is light, moist, and bursting with citrus goodness. It’s an easy recipe that will satisfy any sweet tooth while staying on the healthier side.
Why You’ll Love This Recipe
This lemon cake is not only gluten-free but also packed with fresh, vibrant lemon flavor. The combination of almond flour and rice flour gives the cake a moist, tender crumb while the yogurt adds a creamy texture that enhances the cake’s lightness. The use of demerara sugar offers a slight caramel note that balances the tartness of the lemon. The yogurt-based frosting adds a refreshing, tangy finish that makes this cake perfect for any occasion.
The Perfect Occasion for This Cake
This cake is ideal for any time you want a fresh and light dessert that is also gluten-free. Whether it’s for an afternoon snack, a healthy dessert after dinner, or even a brunch gathering, this lemon cake is versatile and crowd-pleasing. The fresh, citrusy flavor makes it particularly well-suited for spring and summer, but it’s a great option year-round.
Decoration Tips
To elevate the look of your lemon cake, you can garnish the top with thin slices of lemon, a sprinkle of lemon zest, or even a few almond flakes for texture. Drizzle a bit of extra lemon juice over the cake for a tangier taste, or add a dusting of powdered sugar if you want a more elegant presentation. If you like an extra moist cake, you can poke small holes into the cake and drizzle lemon syrup over the top before adding the frosting.
Ingredients:
- 4 eggs
- 3/4 cup demerara sugar
- 1/2 cup oil of your choice
- 100g natural yogurt
- 1 cup almond flour
- 1 cup rice flour
- 1 tablespoon baking powder
- Juice of 3 lemons (use the zest for extra flavor)
Instructions:
- Prepare the Batter: In a stand mixer or using a hand mixer, beat the eggs and demerara sugar together until light and fluffy. Add the oil, freshly squeezed lemon juice, and yogurt. Beat again until smooth.
- Add the Dry Ingredients: Slowly add the almond flour, rice flour, and baking powder to the wet mixture. Gently fold the ingredients together using a spatula until fully incorporated.
- Bake the Cake: Preheat your oven to 200°C (390°F). Grease a cake pan or line it with parchment paper, then pour the batter into the prepared pan. Bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool before applying the frosting.
Lemon Yogurt Frosting:
- 170g Greek yogurt (or natural yogurt, but Greek is preferred for its thicker texture)
- 1/2 cup powdered sweetener or sugar
- Juice of 1 lemon (preferably Sicilian lemon for extra flavor)
Instructions:
- Prepare the Frosting: In a bowl, combine the Greek yogurt, powdered sweetener, and lemon juice. Mix until smooth and creamy.
- Frost the Cake: Once the cake has cooled, spread the lemon yogurt frosting evenly over the top. For added flair, sprinkle lemon zest or thin lemon slices on top.
Enjoy your light, zesty, and naturally gluten-free lemon cake!
