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Gluten-Free Lemon Berry Yogurt Cake

Close-up of a slice of Gluten-Free Lemon Berry Yogurt Cake topped with fresh berries and white glaze.
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A moist and tangy cake featuring lemon flavor, yogurt for texture, and a swirl of mixed berries, made entirely without gluten.

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 baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup plain whole milk yogurt
  • 1/2 cup vegetable oil
  • 1/4 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup mixed berries (fresh or frozen, not thawed)
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour (using gluten-free flour) a 9-inch round cake pan.
  2. In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the sugar and eggs together until pale and fluffy, about 3 minutes.
  4. Beat in the yogurt, vegetable oil, lemon juice, lemon zest, and vanilla extract until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is smooth. Do not overmix.
  6. Pour half of the batter into the prepared cake pan. Sprinkle the mixed berries evenly over the batter. Pour the remaining batter over the berries.
  7. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  9. While the cake cools, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more lemon juice, a few drops at a time, if needed to reach a drizzling consistency.
  10. Drizzle the glaze over the cooled cake before serving.

Notes

  • Use a high-quality gluten-free flour blend that contains xanthan gum for the best structure.
  • If using frozen berries, do not toss them in flour; just sprinkle them directly onto the batter layer.
  • For extra lemon flavor, you can add a teaspoon of lemon extract along with the vanilla.

Nutrition

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