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Gluten-Free Lemon Berry Yogurt Cake

A close-up of a moist slice of Gluten-Free Lemon Berry Yogurt Cake topped with white glaze and fresh berries.
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Bake a moist and tender cake using yogurt, featuring bright lemon flavor and mixed berries. This recipe is completely gluten-free.

Ingredients

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  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup plain whole milk yogurt
  • 1/2 cup vegetable oil
  • 1 tablespoon lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mixed berries (fresh or frozen, lightly dusted with flour)
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour (using GF flour) a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the gluten-free flour blend, baking powder, and salt. Set aside.
  3. In a large bowl, whisk the sugar and eggs until pale and slightly thickened, about 2 minutes.
  4. Whisk in the yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  6. Gently fold in the mixed berries.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  10. While the cake cools, prepare the glaze: Whisk the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more lemon juice, 1 teaspoon at a time, to reach a thick but pourable consistency.
  11. Drizzle the lemon glaze over the cooled cake before serving.

Notes

  • Use a gluten-free flour blend that already contains xanthan gum for the best cake structure.
  • If using frozen berries, do not thaw them; lightly toss them with 1 teaspoon of the measured flour before folding them into the batter to prevent sinking.
  • This cake keeps well covered at room temperature for up to 3 days.

Nutrition

Find it online: https://cookifyme.com/gluten-free-lemon-berry-yogurt-cake/