Gluten Free Homestead

Gluten Free Lemon Yogurt Cake Recipe

Barbara Bianchi — Sun, 18 Oct 2026 02:02:48 +0000

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 combines Greek yogurt and 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 has a light, tender texture, bright citrus notes, and just the right amount of sweetness. Thick Greek yogurt and avocado oil work together to give this lemon cake its delicate crumb and soft, light texture. Fresh lemon zest adds plenty of bright citrus flavor, making every slice feel like a little treat.

When I asked my son what kind of cake he wanted for his birthday, he requested my lemon yogurt cake. My kids are all adults now, and apparently, the days of wanting towering layer cakes covered in frosting are behind us! I suggested adding a sweet 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 back before we went gluten-free, only it’s lighter and fluffier. It’s the kind of easy 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 ingredients that give this cake its delicate texture and bright 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.

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

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. 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 for about 5 minutes. Carefully run a knife around the edges to loosen it, then remove the cake and transfer it to a wire rack to cool further. Serve at room temperature or enjoy a slice while it’s still slightly warm.

While your cake cools, here’s what to do with the lemons you’ve zested for this recipe. Don’t let that fresh lemon juice go to waste! For example, use it to add a bright, fresh flavor to my 10-Minute Cucumber Bites for a fresh, flavorful appetizer or add a squeeze to my Savory Chicken Stir-Fry to brighten up dinner.

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 beautiful 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 give this cake its delicate, tender crumb, while fresh lemon zest adds a burst of citrus to every slice.

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

Fall in love with this moist, fluffy gluten-free lemon yogurt cake! Fresh lemon zest, tender crumb, and just the right sweetness in every bite.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 275kcal

Author Barbara Bianchi

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.

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. For longer storage, refrigerate it in an airtight container to help preserve its freshness. Let slices come to room temperature before serving for the best texture.

Nutrition

Calories: 275kcal

The post Gluten Free Lemon Yogurt Cake Recipe appeared first on Gluten Free Homestead.

Easy Homemade Guacamole Recipe

Barbara Bianchi — Sat, 12 Sep 2026 02:37:23 +0000

This easy guacamole is made by mashing ripe avocado with fresh lime juice, tomato, red onion, cilantro, and salt. Plus unlike traditional guacamole recipes, this version uses salsa for an extra layer of flavor, while keeping the preparation simple, fresh, and completely no-cook.

Guacamole is one of those things I can never resist. Creamy avocado, juicy tomato, fresh lime juice, red onion, cilantro, salsa, and salt all mashed together into something that’s cool, bright, savory, and completely scoopable. Put a bowl of it in front of me with some gluten-free tortilla chips and I’m a very happy girl.

For our family gatherings, my son’s fiancée has a sweet way of showing up with the most interesting assortment of ingredients. She loves putting together charcuterie boards, and I never know what she’ll bring next: different cheeses, gluten-free crackers, meats, nuts, fruit, jam… you get the idea. She’s really good at making a spread that makes you want to try a little bit of everything.

So, this past July 4th, she asked me a simple question:

“Do you like guacamole?”

Wow. I sure do.

She started pulling things out of her tote bag: a lime, a tomato, a red onion, cilantro, salsa, and three perfectly ripe avocados.

“Salsa is my secret ingredient,” she told me.

Oh, salsa! I like where this is going.

“It would be good if we had a little more cilantro.”

“I have cilantro!”

“And salt.”

“Of course, I have salt, too!”

Well, there you go. We were in business.

She put everything together right there, and the result was exactly what you want homemade guacamole to be: fresh, creamy, chunky, and bright with lime.

And naturally, I asked her for the recipe. Because when someone makes something this good, you get the recipe.

Here’s the easy, no-cook guacamole recipe.

Ingredients

You will need ripe avocados for guacamole. Look for avocados that give slightly when you gently press it with your fingers. They should feel soft but not mushy. If they’re very firm, give them a couple of days to ripen before making guacamole. I also like to check under the stem. If it comes away easily and the flesh underneath is green, the avocado is usually ready to use.

Roma tomatoes work best in this recipe. They’re a type of plum tomatoes, oval shaped, meaty, and dense so your guacamole won’t turn out watery. Look for brightly-colored skin and gently feel the tomato for plumpness. Plum tomatoes are firmer when ripe than most other types of tomatoes.

The remaining ingredients are fresh lime juice, diced red onion, fresh cilantro, and salt. And then there’s the secret ingredient: salsa! Use your favorite store-bought variety or try my homemade salsa, made with roasted tomatoes.

Instructions

*Free printable recipe card is available at the end of the post.

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

To begin, toss your vegetables in a large mixing bowl for mashing. Choose a sturdy bowl that won’t scratch easily. A glass or stainless-steel bowl is a good choice.

Squeeze fresh lime juice over the mashed avocado for a burst of flavor and to help keep it from browning.

Mash the avocado with a wire masher or a fork as you combine it with the other vegetables.

Add cilantro, salsa, and salt and stir.

Bam! Just like that, you’ve got delicious homemade guacamole ready to serve.

Serving suggestions

Here are some serving suggestions that fit this guacamole nicely:

With gluten-free tortilla chips or fresh vegetables: The classic, and probably the first thing I’d reach for.
Alongside tacos: Add a generous spoonful to gluten-free tacos, fajitas, or skinny low carb taco bowls.
On eggs: Spoon it over scrambled eggs, an omelet, or fried eggs for an easy breakfast.
On a charcuterie board: Add a bowl of guacamole alongside gluten-free crackers, cheese, meats, nuts, and fresh fruit.
With baked or grilled potatoes: A dollop of guacamole makes a simple potato feel like something special.
With grilled meats: Guacamole is especially good alongside grilled chicken, steak, or burgers.

This guacamole would also be delicious spread on sliced air-fried turkey breast, whether you make a gluten free sandwich or keep it low-carb with a lettuce wrap.

Pro tips and recipe notes

1. How do you keep guacamole from turning brown?

The lime juice in guacamole helps slow browning, but some discoloration is still natural once the avocado is exposed to air. To keep it looking fresh, press plastic wrap directly onto the surface of the guacamole, making sure there are no air pockets, and refrigerate it until you’re ready to serve.

2. Can you make guacamole ahead of time?

Yes. You can make guacamole a few hours ahead, which makes it especially convenient when you’re entertaining. Prepare it as directed, cover the surface tightly, and refrigerate until you’re ready to serve. Give it a quick stir before putting it out.

3. How long does homemade guacamole last in the refrigerator?

Homemade guacamole is best enjoyed fresh, but it can generally be refrigerated for about 2 days when stored properly in an airtight container. The surface may darken over time, but that doesn’t necessarily mean the guacamole has spoiled.

4. Is guacamole gluten-free?

Yes, traditional guacamole is naturally gluten-free (and low carb!) when made with fresh ingredients like avocado, lime juice, red onion, tomato, cilantro, salsa, and salt. Pay attention to packaged ingredients and, especially, what you serve with it. Gluten-free tortilla chips or fresh vegetables are easy choices for dipping.

I’m so glad this little recipe made its way to me. There’s something special about making something really good and then passing the recipe along so someone else can enjoy it too.

So now I’m passing it on to you. Make a bowl, grab some veggies or gluten-free tortilla chips, and share the joy with a friend. I have a feeling they’ll be asking you for the recipe, too!

Before you go, I have one more resource you might enjoy.

More Tex-Mex favorites

Love those bold Tex-Mex flavors? Here are four more favorites to try next.

Gluten Free Chicken Enchiladas: This recipe includes my gluten free tortilla review! Enchiladas are made by filling soft corn tortillas with seasoned chicken, rolling them, and baking them under a homemade enchilada sauce and melted cheese.

Tex-Mex Chicken And Rice Casserole: This easy casserole is a fun and tasty meal for any day of the week.

Ground Beef Chili With Bite-Size Hotdogs: This no-beans chili uses bite-size hot dog pieces for satisfying texture and extra flavor, making it naturally low-carb.

Small-Batch Slow-Cooker Beef Chili With Bacon: This delicious chili is infused with crispy bacon and it’s perfectly portioned for two – four servings. Just add your favorite toppings!

Easy Homemade Guacamole Recipe

Easy guacamole made with creamy avocado and salsa for extra flavor. No cooking required, just mash, mix, and serve.

Course Appetizer

Cuisine American

Prep Time 15

Total Time 15

Servings

Calories 91kcal

Author Barbara Bianchi

Ingredients

2-3 ripe avocados Slice in half, remove the pit, and scoop out the flesh
1 Roma tomato diced
1/2 red onion diced
fresh lime juice from 1 lime
fresh cilantro finely chopped
1 tablespoon salsa store-bought or homemade
salt to taste

Instructions

Toss your vegetables in a large sturdy mixing bowl for mashing. A glass or stainless-steel bowl is a good choice. 2-3 ripe avocados, 1 Roma tomato, 1/2 red onion
Squeeze fresh lime juice over the mashed avocado for a burst of flavor and to help keep it from browning. fresh lime juice
Mash the avocado with a wire masher or a fork as you combine it with the other vegetables.
Add cilantro, salsa, and salt and stir. fresh cilantro, 1 tablespoon salsa, salt
Adjust the lime juice, salsa, and salt to taste. Serve and enjoy.

Notes

1. How do you choose a ripe avocado for guacamole?

Look for an avocado that gives slightly when you gently press it with your fingers. It should feel soft but not mushy. If it’s very firm, give it a couple of days to ripen before making guacamole. I also like to check under the stem. If it comes away easily and the flesh underneath is green, the avocado is usually ready to use.

2. How do you keep guacamole from turning brown?

3. Can you make guacamole ahead of time?

Yes. You can make guacamole a few hours ahead, which makes it especially convenient when you're entertaining. Prepare it as directed, cover the surface tightly, and refrigerate until you're ready to serve. Give it a quick stir before putting it out.

4. How long does homemade guacamole last in the refrigerator?

5. Is guacamole gluten-free?

Yes, traditional guacamole is naturally gluten-free when made with fresh ingredients like avocado, lime, tomato, red onion, salsa, cilantro, and salt. If you’re following a strict gluten-free diet, pay attention to packaged ingredients and, especially, what you serve with it. Gluten-free tortilla chips or fresh vegetables are easy choices for dipping.

Nutrition

Calories: 91kcal | Carbohydrates: 6.7g | Protein: 1.4g

The post Easy Homemade Guacamole Recipe appeared first on Gluten Free Homestead.