Cakes are such a celebratory dessert, you can never have too many recipes for them. From birthday or anniversary, to graduation or simply a welcome home, cake is what many of us want. This fantastic recipe, adapted from Gluten-Free Girl Every Day by Shauna James Ahern, and Daniel Ahern, is sure to please any lemon dessert lover, and in fact – any cake lover! Moist, delicious and tart from lemon, it’s also gluten free.
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“let them eat cake!”
I’d been curious about the ‘Gluten-Free Girl’ cookbooks for some time, and finally managed to pick one up. I chose this as a first recipe because lemon in dessert rocks my world! The batter comes together easily and quickly – something we all appreciate.
Don’t be alarmed when you see how thin the batter is after mixing. It’s probably the thinnest cake batter I’ve ever made. It’s also one of the tastiest. No small feat… and it’s gluten free!
I didn’t have the ingredients for the flour blend used in the book, so I used the GF flour blend from the America’s Test Kitchen cookbook The How Can It Be Gluten Free Cookbook which I use extensively! It’s a similar mix of flours & starches, and the same one I use in these fantastic GF chocolate chip cookies! They’re soft, chewy, and full of caramel-like flavour and no regular wheat flour! Use either, or perhaps you already have one of your own you use…
“it’s the icing on the cake!”
The other thing I substituted was extra virgin olive oil, for grapeseed oil. I use extra virgin in most of my baking and desserts, and yes, that includes in cakes.
So. Lemon cake. Lemon glaze. I’m still infatuated with lemon desserts, and in fact, do prefer them over chocolate. This recipe was so outstandingly good in every way possible, I’m looking forward to making it again. And again… making other versions by adding poppy seeds, and trying other citrus like orange or lime~
Gluten Free Lemon Yogurt Cake
Moist, delicious and tangy with lemon, this gluten free lemon cake is sure to please~
- 1 1/2 cups white sugar
- 280 grams all-purpose gluten free flour mix
- 1 teaspoon baking powder (gluten free)
- 1/2 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 1 cup whole milk yogurt
- 2 large eggs, at room temperature
- 2 lemons, juiced
- 1 lemon, zested
- 1 3/4 cups icing sugar
GF Girl's all-purpose gluten-free flour mix
- 400 grams millet flour
- 300 grams sweet rice flour
- 300 grams potato starch
Preheat oven to 350°F and grease/spray a 9-inch baking pan. (I also lined it with parchment, for insurance!)
Combine the sugar, baking powder, baking soda and salt in a bowl. Set aside.
In the bowl of a stand mixer, add the yogurt, eggs, oil, two-thirds of the lemon juice, and two-thirds of the lemon zest. Mix until blended into a silky liquid.
With the mixer on low, slowly add the dry ingredients to the wet, about one-quarter at a time and let the mixer run for a few moments, until the batter is smooth.
Pour the batter into the prepared cake and scatter the remaining lemon zest evenly over the top.
Bake until the edges of the cake begin to pull away and the top is springy firm to the touch, 30 - 40 minutes. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to finish cooling.
Mix together the icing sugar and remaining lemon juice to a slightly thickened glaze. Poke small holes on top of the cake, and pour the glaze over.
*I added all the lemon zest to the batter, rather than sprinkle some on top, and add some to the glaze. Do whatever is your preference.