Eat of the Moment Gluten-Free Lemon Yogurt Cake Carrie Murphy

Baking has never really been my thing.  I love to cook, obviously, but baking has always seemed a little bit too precise for my “a glug of olive oil/a dash of salt/however much herb you want” kitchen persona. You know, because when you’re baking things, stuff like the exact measurement of flour or eggs can actually make a huge difference in the way the recipe turns out. NO FUN. I also have a gluten intolerance, so baking has become even more complicated. All those alternative flours and xanthan gums and whatnot? It’s a bit too much like high school chemistry class if you ask me.  But the other day I woke up with a crazy yen to bake, a desire to make some kind of seasonal sweet treat. I had some fresh juicy lemons and some Greek yogurt, so this lemon yogurt cake was conceived, baked, and out of the oven by 10 am.

And I was pleasantly surprised at my baking prowess, especially as I kind of just estimated the amounts of coconut and almond flour (I know, I know. But I’m learning!) It’s a very dense, very moist cake, good for days when you kinda just want to eat cake for breakfast; you have those days too, don’t you?

This cake would also be perfect to serve at a tea party, if anyone still has tea parties. I haven’t been to one since I was a kid, but tea parties seem especially Hello Giggles-ish, don’t they? And coincidentally, this site we all love to love just had its one year anniversary! So, let’s think of this as a birthday cake for Hello Giggles.  I’ll imagine everyone reading this as fancy ladies (or lads), drinking strong Earl Grey with their pinkies in the air and gluten-free lemon yogurt cake on their little china plates.

Gluten-Free Lemon Yogurt Cake

makes 1 cake

total time: about 40 minutes

total hands on time: about 10 minutes

What you’ll need:

  • 1 cup coconut flour
  • 2 1/2 cups sugar
  • 1 cup almond flour (also called almond meal)
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • large pinch of salt
  • 4 eggs
  • 1 cup Greek yogurt (plain, vanilla or lemon flavored)
  • 1/8 cup lemon juice
  • 1 tbsp lemon zest

What you’ll do:

1. Preheat oven to 350 degrees.

2. Combine dry ingredients in a large bowl and mix well so they are all thoroughly incorporated.

3. Beat the eggs in a smaller bowl, then combine with the rest of the wet ingredients (plus lemon zest) in a smaller bowl and mix well.

4. Combine dry ingredients with wet ingredients and mix until the batter becomes thick. I just stirred really well for like five minutes with a spoon, but you could probably use a hand mixer. If it seems too thick, add a few tbsps of water.

Don't use a whisk! That was left over from the egg beating.

5. Pour into a greased springform cake pan and bake for 30-40 minutes. It’s super thick when going into the pan, too…I did a little spiral design on the top of it using a spatula, and it basically was preserved while baking:

The edges will be a bit brown, as above. My cake was done at about 32 minutes. It’s finished when a toothpick inserted comes out clean.

Serve this with a dollop of whipped cream, a dusting of powdered sugar, or just a hint of a sugary glaze. Feel free to add a bit more lemon juice or zest if you really like your cake lemon-y.  I think it would be delicious to try this with different kinds of citrus fruits, too.

comments

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  1. Hi! I’m planning on making this tomorrow and I have a couple of questions:

    • Any specific size regarding the pan?
    • How much/what kind of sugar do I use?
    • Do I need to refrigerate it to preserve it? I live in Panama, which is quite hot & humid.

    Thanks! :)

  2. I tried this yesterday. We found the Greek yogurt tasted too strong, and even though I’d tripled the amount of lemon zest and doubled the lemon juice, the lemon was only slightly detectable. Despite the Greek yogurt, the cake was fine. One question: what can we substitute coconut flour for?

    • hi lauren, i’m not a expert GF baker by any means, but i think you might try doubling the almond meal or subbing rice flour. pretty sure either of those would work fine. sorry the greek yogurt didn’t work out for you!

  3. Hi Carrie,what type of sugar and how much do you use for this recipe?Thanks!

    • oops, did i really leave out the sugar?!?! claire, i’m out of town and away from my recipe notebook, but i don’t think i used more than a cup or a cup and a half of sugar. sorry to be so vague, once i get home again i’ll double-check!

  4. could i skip the coconut flour and double the almond meal?

    • hi emily, yes, i think you could. i’ve made a similar cake out of clementines. try and it and i’d love to know how it turns out!

  5. I’m so trying this with a gluten-free flour blend that I bought and have not figured out what to do with since! Thanks :)

    Anonymous | 5/31/2012 06:05 pm
  6. I am going to get on this like Sonic. Gluten free and full of lemony/greeky goodness hits the spot perfectly. Thank you for sharing :)

  7. This looks amazing and I would really like to try it, but Im allergic to almonds. What do you recommend I use instead?

    • hi tone! i think you could probably try this with just a rice flour or a regular gluten-free flour blend. i’m not a GF baking expert by any means, but i feel reasonably sure that would work. if you try it, let me know how it works out!

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