Gluten-Free Lemon Yogurt Cake

Gluten intolerant or not, this fantastic dessert always gets lips licking! A light and refreshing lemon cake made with olive oil and yoghurt, it’s the ideal sweet finish to a heavier homemade dinner!

For the Gluten-Free Yoghurt Cake

  • 120g gluten-free self-raising flour 120g gluten-free self-raising flour
  • 2 eggs 2 eggs
  • 1 cup Tate & Lyle Light Brown Soft Cane Sugar 1 cup Tate & Lyle Light Brown Soft Cane Sugar
  • 40g yoghurt 40g yoghurt
  • 60ml olive oil 60ml olive oil
  • ½ tsp baking powder ½ tsp baking powder
  • ½ cup gluten-free oat flour (blended oats) ½ cup gluten-free oat flour (blended oats)
  • Pinch of salt Pinch of salt
  • Zest of 2 lemons Zest of 2 lemons

For the Lemon Frosting

  • 600g Tate & Lyle Icing Sugar, sifted 600g Tate & Lyle Icing Sugar, sifted
  • 300g unsalted or salted butter, softened 300g unsalted or salted butter, softened
  • Finely grated lemon zest Finely grated lemon zest

INSTRUCTIONS

  1. Preheat the oven to 175C.

  2. Combine the olive oil, sugar, cream and yoghurt together in a mixing bowl until well combined. 

  3. Beat in the eggs, one at a time, fold through the lemon zest and dry ingredients. Transfer the mixture into a lined and lightly greased cake tin. 

  4. Bake the cake in a mixture for 35 minutes or until cooked through. Allow them to cool before decorating with frosting and fresh berries.