Gluten Free Lemon Yogurt Cake

A little over 10 years ago, a friend and former colleague was diagnosed with Celiac Disease. Because I like to make cakes for my co-workers and friends on special occasions, usually birthdays, I had to start experimenting with gluten free baking products.

I did a fair amount of research and came up with several recipes for gluten free baked goods. This Lemon Yogurt Cake was my first effort.  Even the folks who never had gluten free baked goods loved this recipe.

You can make this in a 9x5 loaf pan if desired.  If you decide to use a loaf pan, you'll have to add 10 to 15 minutes to the baking time.    I used an 8 inch springform pan.

Gluten Free Lemon Yogurt Cake Recipe 

Ingredients:

1 cup almond flour

1/2 cup sweet rice flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon  Kosher salt

1 cup light brown sugar

5 eggs

4 oz. cream cheese softened

1/2 cup lemon yogurt- get a top name brand

2 tablespoons fresh squeezed lemon juice

Lemon zest from one whole lemon

1 teaspoon real vanilla extract

Non-stick cooking spray

For the Glaze:

1/3 cup Confectioners sugar

2 to 3 tablespoons fresh squeezed lemon juice

Instructions:

Preheat the oven to 350ºF. Line the bottom of an 8 -inch springform or cake pan with parchment paper. Spray parchment with non-stick cooking spray.

In a medium, bowl whisk together the almond flour, sweet rice flour, baking powder, baking soda, Kosher salt and brown sugar. Set aside.

In a large mixing bowl with either a hand mixer or stand mixer, beat the eggs until they are light and airy. Beat in the cream cheese and yogurt until combined.

Add the lemon juice, lemon zest and vanilla; beat until incorporated.

Add in the flour mixture a little at a time and beat on medium speed for a minute or two until combined.

Pour the batter into the prepared cake pan. Bake in the center of a pre-heated 350ºF. oven for about 40 minutes or until a toothpick inserted into the center of the cake comes out clean.

Cool on a wire rack; and remove from the pan.

To make the Glaze:

In a medium bowl, combine the powdered sugar and 2  tablespoons of the lemon juice. Whisk to combine, adding more lemon juice as needed to create an easily pourable glaze.

Drizzle over the cake that has been cooled completely.

 It's moist and tender and freezes well.