Ingredients
Main ingredients
- 1.5 cups gluten-free all-purpose flour
- 1 cup plain yogurt Can use Greek yogurt as an alternative.
- 1 cup sugar
- 3 large eggs
- 0.5 cups vegetable oil
- 0.25 cups fresh lemon juice
- Zest of 2 lemons For added flavor.
- 1 teaspoon baking powder Ensure gluten-free.
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- Powdered sugar for dusting (optional) For serving.
Method
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, combine yogurt, sugar, and eggs. Whisk until smooth.
- Stir in the lemon juice, zest, and vegetable oil.
- In another bowl, mix together the gluten-free flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Pour the batter into the prepared cake pan.
Baking
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving
- Dust with powdered sugar before serving if desired.
- This cake can be enjoyed plain or paired with fresh berries, whipped cream, or vanilla ice cream.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 180mgFiber: 1gSugar: 10g
Notes
Store tightly wrapped or in an airtight container. Keep at room temperature for 2-3 days, refrigerated for up to a week, or freeze slices for up to 3 months. Thaw in the fridge when ready to enjoy.
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