In recent years, gluten-free diets have gained immense popularity, not just among those with celiac disease or gluten intolerance, but also among health-conscious individuals. One of the most delightful gluten-free desserts you can make is a lemon yoghurt cake. This cake is not only moist and flavorful but also incredibly easy to prepare. Whether you're hosting a gathering or simply craving a sweet treat, this gluten-free lemon yoghurt cake is sure to impress.
Gluten-free baking has come a long way, and with the right ingredients, you can create desserts that are just as delicious as their gluten-containing counterparts. The lemon yoghurt cake is a perfect example. The combination of tangy lemon and creamy yoghurt creates a moist and tender crumb that is hard to resist. Plus, using gluten-free flour ensures that everyone, regardless of dietary restrictions, can enjoy this delightful treat.
Before diving into the recipe, let's take a look at the ingredients you'll need to make this gluten-free lemon yoghurt cake:
| Ingredient | Quantity |
|---|---|
| Gluten-free flour blend | 1 ½ cups |
| Baking powder | 2 teaspoons |
| Salt | ¼ teaspoon |
| Plain yoghurt | 1 cup |
| Sugar | 1 cup |
| Eggs | 3 large |
| Lemon zest | 2 tablespoons |
| Lemon juice | ¼ cup |
| Vanilla extract | 1 teaspoon |
| Vegetable oil | ½ cup |
Now that you have all your ingredients ready, let's walk through the steps to make this delicious cake:
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper. This will ensure that your cake comes out easily after baking.
In a medium-sized bowl, whisk together the gluten-free flour blend, baking powder, and salt. Set this mixture aside.
In a large mixing bowl, combine the yoghurt, sugar, eggs, lemon zest, lemon juice, and vanilla extract. Whisk until the mixture is smooth and well combined. Gradually add the vegetable oil while continuing to whisk.
Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can result in a dense cake.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, you can dust the cake with powdered sugar or drizzle it with a simple lemon glaze for added flavor.
Here's a breakdown of the nutritional content per serving (assuming 8 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 35g |
| Protein | 5g |
| Fat | 10g |
| Fiber | 2g |
| Sugar | 20g |
Yes, you can use regular all-purpose flour if you don't need the cake to be gluten-free. However, the texture and taste may vary slightly.
Yes, you can use sour cream or a dairy-free yoghurt alternative if you prefer. The cake will still be moist and delicious.
Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze the cake for up to 3 months.
Absolutely! You can add orange zest, blueberries, or even a touch of almond extract to customize the flavor to your liking.
Gluten-free lemon yoghurt cake is a versatile and delicious dessert that can be enjoyed by everyone, regardless of dietary restrictions. With its moist texture, tangy lemon flavor, and simple preparation, it's a perfect treat for any occasion. Whether you're new to gluten-free baking or a seasoned pro, this cake is sure to become a favorite in your recipe collection. So, gather your ingredients and give this delightful cake a try – you won't be disappointed!
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