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.
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.