This gluten-free lemon yogurt cake is a moist, fluffy cake made with Greek yogurt, fresh lemon zest, and gluten-free flour. Unlike heavier lemon pound cakes, this version uses avocado oil for a tender crumb and a lighter texture.
There’s something special about a simple lemon cake. This Gluten Free Lemon Yogurt Cake is moist, fluffy, and tender, with a bright citrus flavor and just the right amount of sweetness. Greek yogurt gives it a soft crumb, while avocado oil keeps it moist without making it feel heavy.
When I asked my son what kind of cake he wanted for his birthday, he requested my lemon yogurt cake. My kids are all grown up now, and apparently, the days of wanting towering layer cakes covered in frosting are behind us! I suggested adding a simple glaze or even a dusting of powdered sugar, but they were happy with the cake just as it is.
And honestly, I can see why. This cake reminds us of the lemon pound cake we used to get from Starbucks, only it’s lighter and fluffier. It’s the kind of simple cake that’s just right with a cup of coffee or tea in the afternoon or as a little something sweet after dinner. Plus, it’s gluten-free, so everyone at our table can enjoy a slice.
If you’re looking for more sweet treats to bake, browse my collection of gluten-free desserts, including favorites like my Grain-free Blueberry Muffins with Coconut Flour recipe.
Ready to make this easy lemon yogurt cake? Let’s take a look at the simple ingredients that give it that moist, fluffy texture and fresh lemon flavor.
Ingredients
Zest from organic lemons: Zest is grated from the very outer layer of the lemon peel, so choosing organic when you can will help you avoid unwanted residues (pesticides, wax coating, etc.). Either way, wash the fruit thoroughly and dry it completely. Clean, dry skin gives you brighter citrusy flavor and keeps the zest light and fluffy instead of sticky.
2% milk fat plain Fage Greek yogurt: I use Fage because it’s thick and creamy. Greek yogurt adds moisture and helps give the cake a tender crumb without making the batter too thin.
Eggs: Room temperature eggs will blend better so take them out before you begin. Eggs bind the ingredients together and provide structure, helping the cake hold its shape while staying soft and fluffy.
Vanilla extract: A splash of vanilla rounds out the citrus flavor and adds warmth to the cake’s overall taste.
Gluten-free flour: I use King Arthur Gluten-Free Measure for Measure Flour. A 1:1 blend makes gluten-free baking simpler because it’s designed to replace regular flour in many recipes without complicated adjustments. If you go with a different gluten free all purpose baking flour that doesn’t contain xanthan gum, you may need to add it. Please note, I’ve only made this recipe with King Arthur Gluten Free 1/1 flour.
Baking powder: I like Rumford because it’s gluten-free, aluminum-free, and non-GMO. Baking powder releases carbon dioxide when moistened and heated, creating bubbles that help the cake rise and develop its light, fluffy texture.
Salt: Just a little salt balances the sweetness and brings the lemon and vanilla flavors into better focus.
Avocado oil (not pictured): Avocado oil adds moisture and helps keep the cake tender without contributing a strong flavor that would compete with the lemon.
Instructions
*Free printable recipe card is available at the end of the post.
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1.To begin, Set your oven rack in the middle of your oven and preheat your oven to 350°F. Then butter and flour your loaf pan.
2. Now, prepare the lemon zest. Start by washing and scrubbing the lemons with a vegetable brush. Use a microplane to grate only the outer layer of the skin, making sure to rotate the lemon to extract just the zest and avoid the bitter white pith. If a microplane is not available, the small holes on a box grater can be used as an alternative. I wear cut-resistant gloves for added safety.
3. Add lemon zest to sugar. Rub them together with your fingertips until the sugar becomes moist and fragrant, with a slightly clumpy texture.
4. Whisk the Greek yogurt, vanilla extract, and eggs into the sugar mixture until everything is well combined.
5. Combine flour, baking powder and salt in a separate bowl.
6. Next add your wet ingredients to the dry ingredients and stir until just combined.
7. Then gently fold in your oil.
8. Pour batter into the prepared loaf pan. Then bake until golden, and a toothpick inserted into the center should come out clean or with a few moist crumbs. If wet batter clings to the toothpick, give the cake a few more minutes in the oven and check again.
9. Let the cake cool in the pan briefly, then transfer it to a wire rack to cool completely.
Serving suggestions
This gluten-free lemon yogurt cake is delicious just as it is, or with a dusting of powdered sugar or a dollop of whipped cream. Serve a slice with your favorite cup of coffee or tea for an afternoon treat, or add fresh berries for a simple dessert. It’s also lovely on a brunch table when you want something special without too much fuss.
On a warm day, serve it with a glass of my Sparkling Raspberry Lemonade Pressé or try Watermelon Agua Fresca from Everyday Southwest. Both make a lovely addition to a summer gathering.
Pro tips and recipe notes
Can I use a different oil instead of avocado oil? Yes. A neutral-flavored oil, such as canola oil, should work as a substitute. Choose an oil with a mild flavor so it doesn’t overpower the lemon. I would avoid strongly flavored oils that could change the taste of the cake.
Does lemon yogurt cake need to be refrigerated? You can store the cake at room temperature for 3-5 days if your kitchen is cool and the cake is properly covered.
Can I freeze lemon yogurt cake? Yes! This cake should freeze well. Let it cool completely, then wrap individual slices or the whole cake tightly in plastic wrap and place in a freezer-safe container or bag. Freeze for up to 3 months for the best quality. Thaw slices overnight in the refrigerator or at room temperature until soft.
If you’ve ever worried that gluten-free cakes turn out to be dense or dry, let this lemon yogurt cake change your mind! Greek yogurt and avocado oil help create a moist, fluffy crumb, while fresh lemon zest gives every slice a lovely citrus flavor.
I’d love to hear what you think if you try it! Tell me in the comments, and share this recipe with someone who would enjoy a slice, too.
Before you go, I have one more resource you might enjoy.
No more rushing around at 5:30 wondering what to make or second-guessing your choices. My Sauce Method for Easy Dinners gives you a simple system for turning everyday proteins into flavorful meals you’ll look forward to. Spend less time figuring out what to cook and more time enjoying what’s on your plate.
Love the fresh flavor of lemon? You might also enjoy
Simple Creamy Lemon posset: This is a a chilled creamy dessert that packs a punch of citrus flavor.
Gluten Free Chicken Piccata: Sautéed chicken slices nestled into a velvety lemon butter sauce with capers. Quick and easy.
Lemony Marinated Zucchini Salad: Zucchini is delicious raw, especially when it gets soaked in a lemony marinade that boosts its flavor. This salad comes together easily for a fresh, flavorful side that feels light and satisfying.
Gluten Free Sole Meunière: Bathed in brown butter and lemon sauce, this is a delicious and elegant dish that you can have ready in just fifteen minutes.
Lemon Donuts: Another delicious dessert option made with gluten free ingredients, when you want something sweet without extra fuss.
Gluten Free Lemon Yogurt Cake Recipe
Ingredients
To prepare loaf pan
- 1 tablespoon butter to grease your loaf pan
- 1 tablespoon gluten free flour to flour your loaf pan
For batter
- 1 cup sugar
- 2 tablespoons of zest from 2 medium lemons, organic if available
- ½ cup 2% milk fat plain Greek yogurt I have Fage
- ½ teaspoon vanilla extract
- 3 large eggs room temperature
- 1 ½ cups 1:1 gluten free flour I have King Arthur's Gluten Free Measure for Measure Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup avocado oil
Instructions
- Set your oven rack in the middle of your oven and preheat your oven to 350°F. Then butter and flour your loaf pan.1 tablespoon butter to grease your loaf pan, 1 tablespoon gluten free flour to flour your loaf pan
- Add lemon zest to sugar. Rub them together with your fingertips until the sugar becomes moist and fragrant, with a slightly clumpy texture.1 cup sugar, 2 tablespoons of zest
- Then whisk yogurt, vanilla, and eggs into the sugar mixture.½ cup 2% milk fat plain Greek yogurt, ½ teaspoon vanilla extract, 3 large eggs
- Combine flour, baking powder and salt in a separate bowl.1 ½ cups 1:1 gluten free flour, 2 teaspoons baking powder, ½ teaspoon salt
- Then add your wet ingredients to the dry ingredients and stir.
- Fold in your oil.½ cup avocado oil
- Pour batter into the prepared loaf pan. Bake for 45-50 minutes until golden. A toothpick inserted into the center should come out clean or with a few moist crumbs.
Notes
Nutrition
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Barbara Bianchi says
Who says gluten-free cake can’t be moist, fluffy, and delicious? 🍋 This cake reminds me of the lemon pound cake we used to get from Starbucks, only lighter! It’s become a family favorite. Have you tried it yet? I’d love to hear what you think!