This gluten-free lemon yogurt cake is a pound cake with a moist crumb and fragrant with citrus lemon zest. It’s so easy and quick to put together!
It’s Thanksgiving this week, which inevitably means the work week stops mid-way; the shops close as families gather for long-awaited reunions with loved ones; and people begin a feast filled with turkey, pumpkin pies, all kinds of stuffing and other thanksgiving dishes.
While we don’t have family here in the US, we will be having a small dinner with some of our closer friends, and I’m so incredibly grateful for that. Because while its Thanksgiving week, it’s also the week that I shift into a new decade in my life.
It’s still hard to believe that I will be turning 30 this Friday (I’ve been alive for 30 years, can you believe it??) and I’m crazy excited to see what this new phase of my life will bring. They say age is just a number, and that dropping the word “twenty” when I’m asked how old I am doesn’t change a single thing.
I believe life should be celebrated, and every extra year we get is a reason to throw a party to be enjoyed in the company of loved ones. In a chat with Aunty Adeline last week in which we spoke about Aunty Catherine’s passing, I came to realize that no single day should be taken for granted; and that every moment we have on earth is precious (both to us and to those who love us).
So often we spend our days without meaning, doing things we do not love or even feel good about; and our life trickles on by without us building a legacy to leave behind. But when we realize how unpredictable and short life can be, it’s normal for us to think twice about how we spend each day.
I don’t know if hitting thirty makes me more a confident woman than the insecure girl I used to be, but I’m in a place in life where I don’t even know what the next year is going to look like, which country we will be living in come 2016, or how my writing career will unfold.
It’s a place of uncertainty, but as I walk along the path less traveled, I’m lifting my life up to God, the one who knows what’s best for me.
I’ve decided that I’m going to greet the big 3-0 with a smile on my face, believing and knowing that it’s going to be an amazing time ahead.
Here’s a simple cake to celebrate this special time. It’s a pound cake with a moist crumb and fragrant with citrus lemon zest, adapted from Beeta’s recipe over at Mon Petit Four. I made it a while back when we were still in Buenos Aires in August, but I think now is a good time as any to share it with you.
I hope you’ll enjoy this gluten-free lemon yogurt cake as much as we did!Print
This gluten-free lemon yogurt cake is a pound cake with a moist crumb and fragrant with citrus lemon zest. So easy and quick to put together, you’ll be eating cake in no time!
- 1 1/2 cups of gluten-free all purpose flour
- 2 teaspoons of baking powder
- pinch of salt
- 1 cup of sugar
- Zest of 1 lemon
- 2 large eggs
- 1/2 cup of greek yogurt
- 1/4 teaspoon of pure vanilla extract
- 1/2 cup of melted butter
- Pre-heat oven to 350 deg. Fahrenheit (175 deg. Celsius)
- Grease and line a medium loaf pan with parchment paper
- 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
- Add eggs in and whisk until pale and frothy
- Add yogurt and vanilla vanilla extract and mix well
- Sift in gluten-free all-purpose flour, baking powder and salt and then whisk well until combined
- Use a spatula to fold in the melted butter into the batter until batter is glossy
- Pour batter into prepared loaf pan and bake for 40 to 50 minutes, or until a toothpick inserted in the middle comes out clean
- Allow cake to cool before removing from pan and slicing
Yogurt: If you are lactose-intolerant, 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.
Barely adapted from: Mon Petit Four
- Category: Dessert
- Cuisine: Gluten-free