This Lemon Yogurt Cake has the best texture ever! It's very soft and moist. You won't believe it's a gluten-free cake.
In fact, it's the oat flour that really adds to the softness and moistness of this cake. As for the flavor, it's very fragrant and not too sweet.
It is also made with oil instead of butter which is what makes it less dense and airier than other cakes.
Baked inside a loaf pan it's a mix-everything-in-a-bowl-and-bake-cake. So it's super easy and speedy (apart from the baking time which is about an hour).
Ingredients For Making Gluten-Free Lemon Cake
To make this cake you need eggs, two types of sugar. Both granulated sugar as well as icing sugar. Icing sugar contains a small amount of cornstarch to it, so it helps the cake batter to come together (as there isn't any wheat flour used). On the other hand, granulated sugar is what gives a cake a more crumbly texture.
You also need corn oil. Though you may use any other vegetable oil except olive oil. Olive oil is heavier than other vegetable oils and will weigh the cake down. To make a cake with olive oil you need to use wheat flour. Like in this Yogurt Orange Cake or use a different technique than the simple method we use here, where everything gets mixed together inside a bowl without the use of an electric mixer.
And to give that delicious lemon flavor to this cake, you need the juice and zest of 2 lemons. The lemon juice should be about 80 ml. It is better if you weigh the lemon juice before adding it to the cake batter to ensure the correct ratio of liquid to dry ingredients.
Lastly, you need oat flour. Oat flour matches the lemon flavor unexpectedly well.
Since the cake batter is runnier than other cakes and this is a moist cake, it needs to get baked for longer than usual (at least 1 hour) at a lower temperature (160°C / 320°F). This gives it enough time to bake properly in the center as well. If your oven is too strong and the cake gets too much color on top you may even drop the temperature further down to 150°C / 302°F. And always prick the center of the cake with a toothpick before taking it out of the oven to ensure it has cooked in the center as well.
Toppings For Lemon Yogurt Cake
You can leave this lemon loaf cake simple as is and add your favorite spread on each slice. Like red fruit jams that go amazing with lemon flavor. Or even almond butter.
If you want to add a topping to this cake though here's what goes best on top:
- Icing sugar (obviously the best and No. 1 option)
- A lemon icing glaze
- Yogurt and fresh strawberries
- White Chocolate Ganache
Yogurt Lemon Cake (Gluten-Free)
- 4 medium-sized eggs
- 100 grams (⅔ cup) icing sugar
- 100 grams (½ cup) sugar
- 1 teaspoon vanilla extract
- 250 grams (1 cup) Greek yogurt
- 130 grams (¾ cup) corn oil
- 2 medium-sized lemons juiced and zested juice should be about 80 ml
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 300 grams (3 + ⅙ cups) oat flour
- Preheat the oven to 160 / 320°F.
- Grease a loaf pan (9 x 5-inch 23 x 13) with cooking spray or butter.
- In a mixing bowl combine together with a whisk the eggs, both types of sugar, and vanilla extract. Stir vigorously until eggs get a little bit foamy.
- Then mix in the oil. Once the oil is fully incorporated, mix in the Greek yogurt.
- Add the lemon juice and zest as well as the baking soda and baking powder. Again give it a vigorous stir with the whisk.
- Then add the oat flour in batches. Once fully incorporated transfer the cake batter to the loaf pan.
- Bake for about 1 hour. If your oven is too strong and the cake gets too much color you may drop the temperature to 150°C / 302°F. Insert a toothpick in the center of the cake and see if it comes out clean.
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