Tangy Lemon & Yoghurt Cake


I love lemons, in sweets though, not in food like on fish or vegetables. The tangier the dessert, the better! This is such an easy cake to put together, even kids can do it! I used Lemon Essence as well as it makes the taste even sharper!


2 medium eggs
3/4 cup peanut or vegetable oil
1 cup sugar
1tbsp lemon juice
Grated rind of 2 lemons
1/2 tsp lemon essence
2 cups gluten free flour (I used Dr Schar)
2tsp gluten free baking powder
1/2 tsp xanthan gum
1/2 teaspoon salt
1 cup natural yoghurt

Ingredients for Glaze

2 tbsp lemon juice
1 cup icing sugar
lemon zest as garnish


Preheat oven to 180C. Lightly grease a loaf tin with butter or oil.

In a bowl, combine, the gluten free flour with the xanthan gum, salt and baking powder.

Using a handheld mixer, beat the eggs, oil, caster sugar, lemon juice, lemon rind and lemon essence in a large mixing bowl.

Add the yoghurt and the gluten free flour mix and beat for a couple of minutes until everything is combined. It will look like a very thick batter.

Pour this into the greased loaf tin and bake for about three quarters of an hour or until a skewer when inserted, comes out clean.

Allow cake to cool before taking out of mold.

To glaze, simply combine the lemon juice with the icing sugar, mixing well. Drizzle over the top. Garnish with lemon zest.


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