This favorite gluten-free lemon yogurt cake is a pound cake with a moist crumb that’s fragrant with citrus lemon zest. It’s so delicious and easy to bake, you’ll be making it over and over! Perfect for breakfast, a light dessert, or an anytime snack! This can easily be made dairy-free too.
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Jump to:
- Lemon Flavored Anything
- An Easy Yogurt Cake Recipe
- Why This Recipe Works
- Ingredients Needed + Notes/Substitutions:
- How to Make Gluten-Free Lemon Cake (Step by Step)
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Gluten-Free Cake Recipes You’ll Love:
- Other Lemon Recipes to Make:
- Gluten-Free Desserts to Enjoy:
- Easy Lemon Yogurt Cake (Gluten-Free)
Lemon Flavored Anything
When life gives you lemons, there are just about an infinite number of things you can do with them.
From this easy microwave lemon curd, or this delicious lemon meringue pie, to these tender lemon muffins, or this amazing lemon poppy seed bread, I find that anything flavored with the fresh, citrusy taste of lemon is always welcomed.
An Easy Yogurt Cake Recipe
Here’s a simple gluten-free lemon cake to celebrate those small but happy moments.
It’s a delicate French-inspired lemon pound cake with a moist crumb and fragrant with citrus lemon zest, adapted from Beeta’s recipe over at Mon Petit Four.
This recipe is a BIG favorite both at home and here on the blog, and literally everyone who has tried it always tells me how much they love it.
Why This Recipe Works
- Simple Ingredients: The ingredients required for this gluten-free lemon cake recipe are easily accessible at the grocery store, and you might already have the ingredients in your kitchen (nothing fancy required)!
- Easy to Make: Preparing this cake is as simple as mixing the wet ingredients with the dry ingredients, before transferring the bat to a loaf pan and baking. How much simpler does it get?
- Light and Creamy Texture: As you can tell from the name of this recipe, yogurt is an essential part of this lemon pound cake – and is the reason why it has the perfect texture – with a light and smooth and almost creamy-like texture, you’re going to be asking for seconds!
- Citrusy Flavor: The lemon zest brightens up the cake with it’s citrus flavor and makes this cake sing.
- Gluten-Free with Dairy-Free Option: The best part is that this lemon yogurt cake recipe is 100% gluten-free, and you can also make it dairy-free by substituting the Greek yogurt with coconut yogurt or another dairy-free yogurt. This means that even those with Celiac disease or gluten and lactose intolerances can also enjoy this lemon cake without issues!
Ingredients Needed + Notes/Substitutions:
- Gluten-Free All-Purpose Flour: I prefer using a gluten-free all-purpose flour that is made up of lighter flours and starches (such as rice flour, corn starch, tapioca starch or potato starch) as it will result in a lighter texture. I do NOT recommend using an all purpose gluten-free flour blend that uses heavier flours (such as garbanzo bean flour) as this will result in a denser and thicker texture.
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps the ingredients to better bind together. If your gluten-free flour blend does it already include xanthan gum, make sure you add it in.
- Baking Powder: Since baking powder is the only leavening agent in this recipe, it is essential and you should definitely include it. If you have Celiac disease or gluten intolerance, make sure to use certified gluten-free baking powder.
- Sugar: I used white granulated sugar, but you may also use light brown sugar, dark brown sugar, or coconut sugar if you prefer (note that if you use a darker-colored sugar, the batter will be a darker brown and so will the inside of the finished cake). If you are diabetic or insulin-resistant, I highly recommend using Lakanto Monkfruit Sweetener (which is a 1:1 sugar substitute with zero glycemic index and will not spike your blood sugar).
- Lemon Zest: If you don’t have fresh lemons on hand, feel free to use fresh orange zest or grapefruit zest instead.
- Eggs: The eggs help to bind the ingredients together as well as give the batter lift as it bakes. Alternatively, if you want to leave out the yolks, you may use 4 egg whites instead of 2 whole eggs. I have not tried making this without eggs, but if you are allergic to eggs, you should be able to use aquafaba or an egg-replacer to substitute the eggs (if you do make this gluten-free lemon cake without eggs, please let me know in the comments below how it goes, I’d love to hear!).
- Greek Yogurt: If you are lactose-intolerant or simply want to make this gluten-free lemon yogurt cake recipe dairy-free, you can swap out the Greek yogurt for coconut yogurt or other non-dairy yogurt. Just make sure not to include the whey to prevent the batter from being to wet.
- Vanilla Extract: I like adding a little bit of vanilla extract to give it extra flavor. However, if you do not have it on hand, or simply prefer to leave it out, feel free to do so.
- Butter: If you are lactose-intolerant or simply want to keep this lemon yogurt cake recipe dairy-free, feel free to substitute the butter for equal quantities of melted refined coconut oil, melted vegan butter, or another vegetable oil such as sunflower oil, olive oil, or avocado oil.
How to Make Gluten-Free Lemon Cake (Step by Step)
1. Preheat and Line
Pre-heat oven to 350F (175C). Grease and line a 9×5 inch loaf pan with parchment paper.
2. Rub Sugar and Lemon Zest
In a large mixing bowl, combine sugar and lemon zest together, then use your fingers to rub the sugar and zest until sugar is moist and fragrant.
3. Whisk Eggs
Add eggs in and whisk until pale and frothy.
4. Add Vanilla and Yogurt Extract
Add yogurt and vanilla vanilla extract and mix well.
5. Add Dry Ingredients
Sift the gluten-free all-purpose flour, baking powder and salt into the large bowl with the wet ingredients and then whisk well until combined.
6. Fold in Butter
Use a rubber spatula to fold in the melted butter into the batter until batter is glossy.
7. Bake Until Golden Brown
Pour batter into prepared loaf pan and bake for 40 to 50 minutes, until the gluten-free lemon cake is golden brown on top and a toothpick inserted in the middle of the cake comes out clean.
8. Cool and Slice
Allow cake to cool for a few minutes before running a butter knife around the sides of the pan and removing the cake from pan. Let the gluten-free lemon yogurt cake cool fully at room temperature on a wire rack before slicing into it.
Dish by Dish Tips/Tricks:
- Serve this Cake With: You may serve this delicious gluten-free lemon cake with our favorite homemade lemon curd, lemon drizzle, or even a dusting of powdered sugar.
- Make a Round Cake: If you prefer to make a round cake, you can use a 6-inch round cake tin and bake for 40 to 50 minutes until a toothpick inserted in the middle comes out clean.
- Make a Bundt Cake: Similarly, if you prefer to make a bundt cake instead of a loaf, you can use a bundt pan instead and bake for 40 to 50 minutes until a toothpick inserted in the center of the cake comes out clean.
- Make Lemon Yogurt Muffins: You can use the same batter to make lemon muffins. Simply divide the batter evenly between the cavities of a standard muffin tin, and bake for 20 to 25 minutes until a toothpick inserted in the middle of a muffin comes out clean.
Recipe FAQs:
If not eating the gluten-free lemon cake immediately, store it in an airtight container in the refrigerator for up to 5 days.
Yes of course you can freeze this! Simply wrap the lemon pound cake tightly in various layers of plastic wrap and freeze for up to 3 months. Before eating, let frozen cake thaw overnight in the refrigerator and then bring to room temperature.
Yes of course! As mentioned in the ingredient notes above as well as in the recipe notes below, you can make this gluten-free lemon yogurt cake totally dairy-free too by substituting the Greek yogurt with coconut yogurt, and using coconut oil instead of butter.
Gluten-Free Cake Recipes You’ll Love:
- Blood Orange Yogurt Cake (Gluten-Free, Dairy-Free)
- Lemon Cornmeal Cake (Gluten-Free)
- Gluten-Free Carrot Cake Bread (Dairy-Free)
- Chocolate Coconut Cake (Gluten-Free, Dairy-Free)
- Gluten-Free Cinnamon Coffee Cake
Other Lemon Recipes to Make:
- Easy Microwave Lemon Curd (Gluten-Free, Dairy-Free)
- No-Bake Lemon Cheesecake (Gluten-Free, Vegan)
- Tender Lemon Muffins (Gluten-Free, Dairy-Free)
- Amazing Lemon Poppy Seed Bread (Gluten-Free, Dairy-Free)
- Lemon Meringue Pie (Gluten-Free, Dairy-Free)
Gluten-Free Desserts to Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintEasy Lemon Yogurt Cake (Gluten-Free)
- Total Time: 1 hour
- Yield: 1 medium loaf 1x
- Diet: Gluten Free
Description
This gluten-free lemon yogurt cake is a pound cake with a moist crumb, and is so fragrant with citrus lemon zest. It’s so delicious and easy to bake, you’ll be making it over and over! Perfect for breakfast, a light dessert or an anytime snack! This gluten-free lemon cake recipe can easily be made dairy-free too.
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon xanthan gum
- 2 teaspoons baking powder
- pinch of salt
- 1 cup sugar
- 1 tablespoon lemon zest
- 2 large eggs
- 1/2 cup Greek yogurt
- 1/4 teaspoon pure vanilla extract
- 1/2 cup melted butter
Instructions
- Preheat and Line: Pre-heat oven to 350F (175C). Grease and line a 9×5 inch loaf pan with parchment paper
- Rub Sugar and Lemon Zest: In a large bowl, combine sugar and lemon zest together, then use your fingers to rub the sugar and zest until sugar is moist and fragrant
- Whisk Eggs: Add eggs in and whisk until pale and frothy
- Add Yogurt and Vanilla Extract: Add yogurt and vanilla vanilla extract and mix well
- Add Dry Ingredients: Sift in gluten-free all-purpose flour, xanthan gum (if using) baking powder and salt and then whisk well until combined
- Fold: Use a spatula to fold in the melted butter into the batter until batter is glossy
- Bake: Pour batter into prepared loaf pan and bake for 40 to 50 minutes, or until a toothpick inserted in the middle comes out clean
- Cool and Slice: Allow cake to cool before removing from pan and slicing
Notes
Gluten-Free All-Purpose Flour: I prefer using a gluten-free all-purpose flour that is made up of lighter flours and starches (such as rice flour, corn starch, tapioca starch or potato starch) as it will result in a lighter texture. I do NOT recommend using blends that use heavier flours (such as garbanzo bean flour) as this will result in a denser and thicker texture.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps the ingredients to better bind together. If your gluten-free flour blend does it already include xanthan gum, make sure you add it in.
Baking Powder: Since baking powder is the only leavening agent in this recipe, it is essential and you should definitely include it. If you have Celiac disease or gluten intolerance, make sure to use certified gluten-free baking powder.
Sugar: I used white sugar, but you may also use light brown sugar, dark brown sugar, or coconut sugar if you prefer (note that if you use a darker-colored sugar, the batter will be a darker brown and so will the inside of the finished cake). If you are diabetic or insulin-resistant, I highly recommend using Lakanto Monkfruit Sweetener (which is a 1:1 sugar substitute with zero glycemic index and will not spike your blood sugar).
Lemon Zest: If you don’t have fresh lemons on hand, feel free to use fresh orange zest or grapefruit zest instead.
Eggs: The eggs help to bind the ingredients together as well as give the batter lift as it bakes. Alternatively, if you prefer not to use egg yolks, you may use 4 eggs whites instead of 2 whole eggs. I have not tried making this without eggs, but if you are allergic to eggs, you should be able to use aquafaba or an egg-replacer to substitute the eggs (if you do make this lemon cake without eggs, please let me know in the comments below how it goes, I’d love to hear!).
Greek Yogurt: If you are lactose-intolerant or simply want to make this recipe dairy-free, you can swap out the Greek yogurt for coconut yogurt or other non-dairy yogurt. Just make sure not to include the whey to prevent the batter from being to wet.
Vanilla Extract: I like adding a little bit of vanilla extract to give it extra flavor. However, if you do not have it on hand, or simply prefer to leave it out, feel free to do so.
Butter: If you are lactose-intolerant or simply want to keep this recipe dairy-free, feel free to substitute the butter for equal quantities of melted refined coconut oil, melted vegan butter, or another vegetable oil such as sunflower oil, olive oil, or avocado oil.
Storing and Freezing: If not eating the cake immediately, store it in an airtight container in the refrigerator for up to 5 days. To freeze, wrap the lemon pound cake in plastic wrap and freeze for up to 3 months. Before eating, let frozen cake thaw overnight in the refrigerator and then bring to room temperature.
Barely adapted from: Mon Petit Four
This recipe was originally published in 2015, but has since been republished to include clearer step-by-step instructions, as well as ingredient notes and substitutes.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Desserts
- Method: Baking
- Cuisine: French
Carol Kellum says
I am a little confused. Usually, instructions say: if xanthum gum is in flour, do not add. This one looks like it says to include xanthum gum anyway. The way it is worded, is very confusing. Add if flour alredy has xanthum gum or do not add if alredy in flour?? Thanking you for clarifying in advance.
Felicia Lim says
Hi Carol! If your gluten-free flour blend already has xanthan gum, you don’t have to add it.
K says
I made this recently with vanilla coconut yogurt and was really impressed with how well it stays together! Very few crumbs and slices beautifully. Even my dad, who doesn’t usually like gluten-free stuff, enjoyed it. He even whipped out the ultimate Asian dessert approval: “It’s not too sweet!”
Felicia Lim says
YAY to ultimate Asian dessert approvals!!