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!

Lemon Yoghurt Cake
For the Gluten-Free Yoghurt Cake
  • 120g gluten-free self-raising flour
  • 2 eggs
  • 1 cup Tate & Lyle Light Brown Soft Cane Sugar
  • 40g yoghurt
  • 60ml olive oil
  • ½ tsp baking powder
  • ½ cup gluten-free oat flour (blended oats)
  • Pinch of salt
  • Zest of 2 lemons
For the Lemon Frosting
  • 600g Tate & Lyle Icing Sugar, sifted
  • 300g unsalted or salted butter, softened
  • Finely grated lemon zest


  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.