Gluten-Free Lemon Yogurt Cake Recipe

For this new cake recipe we used blanched almond flour which is lighter and softer than almond meal processed from raw almonds. The yogurt keeps the cake tender and moist. The lemon peel adds a bright citrus flavor.

Gluten-Free Lemon Yogurt Cake Recipe


1 cup almond flour
1/2 cup sweet rice flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of fine sea salt
1 cup packed organic light brown sugar
5 medium free-range organic eggs
4 oz. light cream cheese (or butter or vegan margarine), softened
1/2 cup organic plain or lemon yogurt- low fat is fine
2 tablespoons fresh lemon juice
Lemon zest (fine grated peel) from 1 fresh lemon
1 teaspoon bourbon vanilla extract


1. Preheat the oven to 350ºF. Line the bottom of a 9-inch Springform or cake pan with buttered parchment paper.

2. In a bowl whisk together the almond flour, sweet rice flour, baking powder, baking soda, sea salt and sugar.

3. Beat the eggs in separate large mixing bowl until they are light and foamy. Beat in the cream cheese and yogurt until combined. Add in the lemon juice, lemon zest and vanilla; beat to combine. Add in the flour mixture a bit at a time and beat on medium speed for a minute or two.

4. 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 wooden toothpick inserted into the center of the cake emerges clean.

5. Cool on a wire rack; and release from the pan. Dust with powdered sugar.

Additional Info:

Makes 10 servings.

This cake freezes well. I just ate a piece warmed slightly. It's moist and tender.

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