Greek Yogurt Lemon Pound Cake (GF)

Until about four hours ago, I avoided all recipes that required zesting because I didn’t have a microplane or any sort of zesting device aside from a cheese grater. And I was intimidated, which I know now is silly, because now that I have the equipment, I want to zest ALL the things! This cake contains Greek yogurt and lots of eggs, so it’s extra spongey and moist (sorry). It’s perfect with coffee or as a pre-dinner appetite spoiler.

Gluten-free Lemon Pound Cake

I’m not sure why, but my cake turned out a little more squat than it should have. It’s ok, though, because we all know that short people cakes are the best kind of person cake.


Adapted from this GF Grapefruit Cake recipe on Serious Eats

Makes one 9 x 5 inch loaf


  • 1 cup white rice flour
  • 1/4 cup sweet rice flour – I didn’t have sweet rice flour, so I just used more regular white rice flour.
  • 1/4 cup cornstarch
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon xanthan gum
  • 3/4 cup granulated sugar
  • 1 tablespoon lemon zest (about one whole large lemon) ((Try your best to find an organic lemon. Conventional lemon peels are gnarly and you’re going to be eating it!))
  • 3 large eggs
  • 1/4 cup vegetable oil
  • 6 ounces plain Greek yogurt

For the glaze:

  • 1/2 cup freshly squeezed lemon juice (one full lemon)
  • 1/4 cup granulated sugar


  1. Adjust oven rack to middle position. Preheat oven to 350°F. Lightly spray a 9 x 5 inch loaf pan with non-stick cooking spray. Set aside.
  2. In medium bowl, whisk together white rice flour, sweet rice flour, cornstarch, baking powder, salt, and xanthan gum. In bowl of food processor, combine granulated sugar and lemon zest. Process until no large pieces of zest remain, about 30 seconds. Add eggs. Process until thoroughly combined. Add dry ingredients. Pulse until smooth, 10 to 12 short pulses. Add oil and Greek yogurt. Run processor until thick batter forms, about 15 seconds, scraping down sides as necessary.
  3. Spoon batter evenly into prepared loaf pan. Bake until golden brown. A knife  inserted into center of loaf should come out clean or with just a few dry crumbs, about 40 minutes.
  4. While loaf bakes, prepare glaze. Combine lemon juice and granulated sugar in small saucepan. Heat over medium heat until mixture boils and sugar dissolves. Remove from heat.
  5. Remove loaf from oven. Allow to cool in pan for three minutes. Transfer loaf to a wire rack set over a plate or pan. Using a long skewer, immediately poke holes all over loaf. (Skewer should reach bottom of loaf.) Brush 1/3 of glaze over top of loaf. Allow loaf to absorb glaze, about 5 minutes. Repeat two more times with remaining glaze. Cool loaf before serving with coffee or tea!

7 thoughts on “Greek Yogurt Lemon Pound Cake (GF)

  1. Now you are talking, my zesty Hillary. This is the exact cake I like to occasionally treat myself to while sipping a nice warm mocha. 🙂

  2. SO EXCITED about this recipe! Ryan is gluten and fructose intolerant, so baking for him is always a challenge. Not only is this recipe gluten-free, it is fructose-friendly. Thank you so much, and keep ’em coming!

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