This lemon cake with cashew yogurt is gluten-free and quite simple to make the bright pop of lemon flavor comes from the addition of the zested lemon in addition to freshly squeezed lemon juice. Sometimes I serve it with fresh blueberries or raspberries to mix it up, but it’s equally as great on its own. If you need a little sweet bite after a special dinner or have dessert-loving family members, this is a great option to go with. I substitute cane sugar with Monk fruit sugar whenever I bake, but you can use regular sugar. It’s great on its own or with some extra lemon drizzle on top.
Makes 1 bundt or loaf pan
1 cup GF all-purpose flour
1/2 cup almond flour 2 tsp baking powder
3/4 tsp sea salt
1/2 cup monk fruit sugar
2 T lemon zest
1 T lemon juice
3/4 cup Cashew milk yogurt
1/2 cup extra-virgin olive oil
2 large eggs
2 tsp vanilla extract
For the glaze, mix a cup of powdered sugar with 2-3 T of fresh squeezed lemon juice, depending on your desired consistency.
- Preheat oven to 350 degrees and coat an 8×4 loaf pan with olive oil or cooking spray.
- In a large mixing bowl, whisk both flours, the baking powder, and sea salt.
- In a separate bowl, whisk the monk fruit with the lemon zest. Once combined, add the yogurt, olive oil, eggs, and vanilla and thoroughly mix.
- Gradually pour the dry ingredients into the bowl with the wet ingredients and stir until just combined – do not whisk too much.
- Pour the batter into your loaf pan and bake for 40-50 minutes. Test to make sure the center is cooked through by sticking a toothpick in. If the toothpick comes out clean, it’s done!
- Let the cake cool completely before you remove it from the pan, and then drizzle the glaze on top. Add some extra lemon zest on top, serve, and enjoy!