Baking, Cakes, Dairy Free, Desserts, Easter, Eggs, Favourites, Featured, Fruit, GAPS, Gluten Free, Grain Free, Naturally Sweetened, Paleo, Thermomix, Wholefood
Lemon Yoghurt Cake (Grain Free)
Who doesn’t love a tangy, moist, lemon cake, with sticky lemon syrup drizzled over and cream or ice cream on top, and a cup of tea on the side? You guys obviously agree with me, because when I shared this recipe in our newsletter a few months ago it went crazy! Well, good news, here it is on the blog so it’s easier to find now… AND my sister and I played with the recipe and improved on it, so it’s even better now! Woo hoo!!
For those who didn’t see the original newsletter recipe, here’s the story behind this cake…
A few months ago my 18 yr old son, Simi, was going for his drivers licence (P plates) test. Everyone told us that it’s practically impossible to pass the test first go (especially for young guys, as the instructors are pretty tough on them), and most of his friends took two or three goes to pass. Simi was feeling very nervous, and saying he was sure he wouldn’t pass… so of course I gave him a bit of a pep talk about not talking himself into failing, doing the very best he can, keeping positive, staying calm… and meanwhile I prayed HARD that he would pass because my GOODNESS I was making a lot of trips to take kids to and from work every day – often six trips in a day!! I was so ready to have some help with all the taxiing.
As he drove off with the instructor I said to my daughter Cassia, “Let’s make lemon cake and homemade ice cream while he’s gone!” Because I figured if Simi passed the test we could celebrate with cake and ice cream, and if he didn’t pass we could console ourselves with cake and ice cream. Win win!! 😀 (Although I didn’t know if the cake would actually work, as it was a new experiment…)
Thankfully, not only did the cake work BEAUTIFULLY, but Simi also passed his test!! FIRST GO!!!! Do you know how happy that made me??? (If you have kids you are constantly driving everywhere, you will understand the joy of having an extra driver in the family!)
So this is our celebration cake. We recommend serving it with homemade ice cream (there’s a dairy free recipe in Life-Changing Food) with friends, family and neighbours – because in my opinion, that’s the best way to eat cake! But it’s delicious on its’ own too, with a quiet cuppa in a cozy corner. We hope you enjoy.
Tips for best results…
- Check your scales: Baking requires much more exact measurements than say a soup or a casserole – make sure your scales are working properly before you begin.
- Oven: Every oven is different, so we recommend you keep an eye on the cake as it cooks, as you may need to tweak the cooking time to suit your oven. We use a Falcon Australia oven, on the fan-forced setting. If you know your oven cooks a bit slow, change temp to 180C, and cook until lightly browned on edges and top (see photos below), then cover with foil/lid and cook until skewer inserted in the centre comes out clean and the cake is firm when pressed gently in the centre. If you find after it’s cooled that it’s still a bit too moist, just pop it in the fridge and leave overnight – it will firm up as it gets cold.
- Texture: Nut meal cakes are not the same texture as a fluffy, white wheat flour cake – they are denser and moister, and are better cooked a day ahead as they will firm up as they cool. Don’t be discouraged if it falls a little as it cools – that’s also quite usual with grain free cakes. It will still taste amazing!
- Ingredients: Blanched almond meal is preferable to whole almond meal in this recipe as you’ll get a lighter result, although whole almond meal may work. If you use sunflower seed meal instead you’ll find the cake will turn a funny green colour, just so you know… which is why we didn’t. 🙂 (I think it would be heavier texture too.) I haven’t tried it with egg substitutes, I think it would end up too dense – but you could maybe halve the recipe and use chia ‘eggs’ plus a little baking powder, and cook in muffin cups.
- GAPS: This cake is suitable for Full GAPS, or if you leave the bicarb soda out it’s ok for Stage 4… it would probably be best to cook as cupcakes if not using the bicarb soda.
- Cupcakes: The recipe is PERFECT for cupcakes! Fill cupcake papers to 3/4 full and cook at 180C for about 20 mins, or until done. No need for a water bath. They freeze beautifully too!
- butter or coconut oil for greasing tin
- 3 large (60g) eggs
- 100g honey (or pure maple syrup)
- zest of 2 lemons (finely zested)
- 70g lemon juice
- 300g blanched almond meal
- ½ tsp bicarb soda
- 280g Greek yoghurt (or thick coconut yoghurt for dairy free)
- 120g extra virgin olive oil
- 70g lemon juice
- 60g honey (or pure maple syrup)
- 2 Tbsp water
- zest of 1 lemon (finely zested, or sliced thinly with sharp knife)
- 20cm round cake tin (not spring form or it will leak!)
- baking paper
- a large, high-sided baking dish*
- Preheat oven to 170C. Line the base of a 20cm cake tin with baking paper, and grease the sides with butter or coconut oil.
- Place eggs and honey into TM bowl, insert butterfly whisk, and mix 4 mins/speed 4.
- Add lemon zest and lemon juice and mix another 2 mins/speed 4. Remove butterfly.
- Add almond meal, bicarb soda, yoghurt and olive oil to bowl, and mix 20 sec/speed 4.
- Pour batter into the lined cake tin and place it into the baking dish.
- Pull the centre rack halfway out of your preheated oven and carefully place the baking dish on it. Using a kettle, pour very hot water carefully into the baking dish until the water reaches halfway up the sides of the cake tin. Gently slide the oven rack back into place, taking extra care not to slosh the water around.
- Bake for 45 mins, or until lightly browned on top.
- Gently slide oven rack out and carefully cover cake with foil (not touching cake) or a pot lid. Slide rack slowly back in, and cook another 25-30 mins, or until a skewer inserted into the centre of the cake comes out clean. (It will be slightly moist inside, but the top and sides of the cake should be golden brown and firm to touch.)
- Remove cake from oven and leave covered while preparing syrup.
- Place lemon juice, honey or maple syrup, and water into a clean TM bowl and cook 5 mins/Varoma/speed 2.
- Poke holes all over cake with a thin metal skewer and pour half the hot syrup over the cake. Wait until it sinks in, then pour over the remaining syrup. Cover cake and allow to sit and cool for 30 mins.
- Run a butter knife around the side of the tin to loosen cake. Release from pan.
- Decorate cake with zest. Slice and serve with cream or yoghurt.
- Follow step 1 as above.
- Whisk eggs and honey with an electric mixer until fluffy, then add lemon zest and juice and whisk another couple of minutes.
- Add almond meal, bicarb soda, yoghurt and olive oil to bowl, and mix until smooth.
- Pour batter into the lined cake tin and place it into the baking dish. Continue as above.
- Place lemon juice, honey or maple syrup, and water into a small saucepan and simmer over low heat for 5 mins. Continue as above.
- * For ample water circulation, the baking dish should be wide enough to leave a 2-4cm edge around the cake tin, and the sides should be high enough to hold about 4cm of water.
Sounds yummy! Can’t wait to try this recipe.
It helps so much when your children can drive themselves around, both of my children now have licences.
Yes, it makes life so much easier!! Enjoy the recipe Jillian! 🙂 xx
Hi Jo,
Do you store this in the fridge or is it ok left out at room temperature?
Definitely in the fridge!
Sounds wonderful & i just have to make this
Let us know what you think when you make it Denise! 🙂
Hubby wants to know, can we substitute the yoghurt?
He doesn’t do yoghurt anything!
You could try sour cream though we haven’t tested it with that. 🙂
Or buttermilk
Thanks for the recipe Jo!
I tried it with sunflower seed meal and coconut yoghurt but texture seems a little too soft even with a little extra baking time. Was nicer served chilled in the fridge. Let me know if you have any suggestions for fixes??
Thank you ????
Hi Felicity! 🙂 Sounds like the recipe could have used even a little more baking time. Was the top very brown? xx
what is 300 gram in cup form Jo
According to Mr Google it’s approx 2.5 cups (assuming you’re talking about the almond meal?) 🙂
How much bicarb? It’s missing in the recipe and I am halfway through making it ????
Hi Gail! The recipe says 1/2 tsp of bicarb soda. 🙂
Could the olive oil be replaced with butter/ghee or macadamia oil?
Yes, for sure! 🙂
Hi Jo, may be a silly question, but what is bleached almond meal? Do you just measure out the almond meal and soak in cold water then drain off?
*Blanched
Hi Jacqueline! Blanched almond meal means the skin has been removed from the almonds before making into the almond meal. It is pale in colour (not brown). If making your own blanched almond meal, you would need to buy blanched whole almonds (skin removed). 🙂
Hi is it possible I can use plain flour instead of almond meal?
Hi Joyce. Nope, I don’t plain flour would work in this recipe. I would definitely stick with almond meal:-). x
Oh wow I am inspired, will try to make this tomorrow.
Let us know how you go! 🙂
Can you please tell me what I can use instead of almond meal?
At the moment I can only eat Pecans or Walnuts.
Also, no wheat, barley or buckwheat.
I’m really looking forward to making something a bit delectable – a treat I can look forward to.
Hi Leanne! 🙂 We haven’t tested this recipe with any other nut meal besides almond. Using other nuts milled to nut meal may work but the cake may end up slightly heavier (and darker in colour) with more texture as almond meal is very light and has the almond skins removed. This cake is super decadent and yummy if you’d like to give it a try: https://quirkycooking.com.au/2011/05/flourless-chocolate-espresso-cake/
Hi can you freeze this and would you have to freeze it before adding the syrup????
Hi Sharon! Yes, you certainly can…after the syrup is fine. 🙂
My cake cracked during the first part in the oven….any tips for what to do next time to prevent this?
Hi Michelle! It may have cracked from the heat of the oven (ie it rose too quickly). Perhaps reduce the oven temp a little next time. 🙂
Hi Jo, do you think this would cook (steam) in the varoma ok? Or would it be too harsh on the cake? 40 mins or so?!?
Hi Skye, that’s a good question! Hmmm…it may work but it would probably take quite a long time as the cake is quite high in the pan. You would need to keep steaming it and checking with a skewer. Might work better as small individual cakes. xx
I love this recipe but my son in law is on an carb free diet. What is the carbs stats for this recipe
Hi Leanne, glad you love the cake! 🙂 We don’t do carb or calorie calculations on our recipes so you would need to find a carb calculator online and type in the ingredients to work it out. xx
Hi Leanne
I am keto and have worked it all out.
If you divide the cake into 20 or make it like a tray bake with 20 squares:
– 185 kcals per piece
– 16g Fat
– 10g Protein
– 2g Net Carbs
Hello, made this yesterday and the taste is lovely but it’s very ‘wet’. Do you have any tips on why that might be?
Hi Justine! 🙂 This cake should be very moist anyway as it is cooked in a water bath and has a syrup poured over, but if it is very wet, it may just need more cooking time. xx
Hi, this cake is amazing!! I made it in cupcakes, I’m just wondering when it says 60g of eggs. What is one egg weights 60g do I stick with that or add three eggs? Thanks for the recipe!! Also just wondering where to store them in the fridge or out?
Hi Michelle. Thank you so much:-). Yes, I do recommend using 3 x 60g eggs in this recipe as using very large eggs (weighting over 60g) could result in the cake being too moist and using very small eggs, on the other hand, could result in cake being too dry I’m afraid. So a rough-60 g weight for each egg would be ideal. Best stored in a fridge or freezer. Enjoy:-).
How do I make blanched almond meal? Can you buy it?
Hi Laura! You can make blanched almond meal by milling blanched (skinless) whole almonds. Or, you can buy it in the shops (it should be pale, not brown, in colour). 🙂
Hi, just wondering if you think this would work in a square or rectangle cake tin? Wanting to make it for my sons birthday cake and have it in the shape of a leggo brick!
Hi Naomi! 🙂 We haven’t tested the cake in anything other than a round cake tin so we can’t say for sure. Certainly give it a try but check it cooks through in the middle. Let us know how you go. Lego cake sounds wonderful and happy birthday to your son! 🙂 xx
I am so looking forward to making this cake on Friday. It looks delicious as much as it sounds.
Lemon is my favourite ingredient.
Yay Michelle! Hope you love it! 🙂
I made it today as I couldn’t wait for tomorrow. My top was quite a lot browner so next time I will turn oven down a tad. It still looks fab. I can’t seem to post my pic for you ????
Oh wonderful Michelle! 🙂 How did it taste? You can post your pics on the Quirky Cooking page or in the groups on Facebook. xx
I have just made this to take to a family event tomorrow! I can’t wait to try it!!!!! It smells so good. I’m always so nervous serving something to others that I have never made before, but being dairy free I like to try new deserts always and it pays off to take a sweet I can actually eat 😉 It was cooked all the way through but feels very very wet after the syrup so I hope I did ok!!
Hi Dani! 🙂 How did everyone like the cake? It is quite moist once the syrup is added but certainly should hold it’s shape as per the pic. xx
Can I sub the yoghurt with my thick kefir? I do a second ferment with lemon peel ( sometimes orange)
Hi Erica! 🙂 We haven’t tested the recipe with kefir but don’t see why it won’t work. Please give it a go and let us know how it works out. xx
Thanks Jo, I was randomly’googling for something to do with my coconut yoghurt ( that was too thick). When I came across your recipe I knew it was one I could trust. I used Monkfruit instead of honey but it looks like it turned out ok..
test tasting tomorrow 🙂
Thanks!
Fantastic. Great to hear:-).
Hi Erica
I am wondering how you do a second ferment with kefir and add the rind
Hi there
Do you think it would work as muffins? I don’t own a cake tin but this looks so delicious I’d love to try it
Hi Chirene! Yes, it works perfectly as muffins…check out my Instagram today. 🙂
Do you have to use a water bath for muffins?
Hi Kerryn, no you don’t…this recipe works well as cupcakes/muffins without the need for a water bath. xx
JO this looks delicious but substitute for the almond flour and the eggs? can’t do dairy, so thought coconut yoghurt? anyone have any suggestions. looks so yummy.
Hi Viv! 🙂 Please see the notes section in between all the pics. If you give it a go with any of these variations, please let us know how it turns out. xx
OMGoodness….B.E.S.T. C.A.K.E. E.V.E.R!
Thanks so much Jo. I’ve made this recipe a few times using either lemons & oranges. Both flavours are delicious.
This is the first grain free cake both my children (9yo + 7yo) have eaten and wanted more.
Freezes great too!
Woohoo Mell!! 🙂 Thanks for your feedback…glad you all love this cake! xx
Hi Jo this sounds wonderful! I am egg free so have a question, how do I replace the eggs with chia “eggs”? I am new to this 🙂
Hi Anne! 🙂 To make chia eggs you combine 1 tbsp chia with 2.5-3 tbsp water, per egg. In this recipe, you would need to halve the amount of ingredients and make as muffins though we haven’t tried this yet so can’t say for sure how well it would work out. If you give a try, let us know how you go! xx
Hi Jo,
Made this cake recently and it was a delight! My family really enjoyed it. Loved the refreshing zesty punch of the syrup and moist texture of the cake. Served warm, we found it paired really nicely with a ginger variation of your dairy free ice-cream from LCF actually. Thank you for sharing!
Oh YUM Joel!! Glad you all enjoyed it and it sounds wonderful with ginger ice cream! 🙂 xx
I was halfway through making cake and realised I only had half the amount of almond meal ????. I had a packet of tigernut flour and added the other 150 gm of that and omg amazing.
Oh yay Sandi! So glad it worked out! 🙂
Can I use kultured Wellness fermented yoghurt in this recipe
I don’t see why not! 🙂
Should I store this cake in the fridge overnight before serving the next day?
Hi Annique! 🙂 That’s completely up to you but some do find they prefer it cold. Either way, store in an airtight container. xx
Hi Jo. Could you substitute rice malt syrup for the honey?
Hi Louise! 🙂 We didn’t test it with rice malt syrup but I can’t see why it wouldn’t work. xx
How do we do the water bath with cupcakes? Would love a cupcake instructions set for non bakers like me 🙂 lol
No need to do a water bath with the cupcakes, just bake as usual in the oven! The water bath is only for the cake method, as the large amount of batter in the tin means it needs slow-cooking with steam so that it doesn’t burn on top.
Hi Jo, I’d like to make this for a family dinner coming up, and we will be travelling a few hours to get there. So I’m thinking of making it in advance. Can I freeze the cake before or after adding the lemon syrup? Also, how would you recommend serving the cake after its been frozen – once its at room temperature or warmed up slightly in the oven? Thanks a bunch x
Bake the cake and freeze it, when you’re ready to serve it, warm it up and drizzle over the syrup.
I read your post very impressed and received important information of this kind. I am very interested in going back to your blog for more information.
Hi, this cake is amazing!! I made it in cupcakes, I’m just wondering when it says 60g of eggs. What is one egg weights 60g do I stick with that or add three eggs? Thanks for the recipe!! Also just wondering where to store them in the fridge or out?
Hi Michelle. I recommend using 3x60g eggs simply because if you end up using very large eggs (with weight more than 60g)it could result in your cake being too moist and, using very small eggs on the other hand, could make your cake too dry. So a rough weight of 60g per each egg would be ideal:-). Best stored in a fridge or freezer:-). Enjoy
LOVED this as cupcakes, yet I need a ‘cake’ this time.
I’m without a 20cm round – do you think it’s ok to use a 14x26cm loaf tin please?
Ever grateful!
Yes I’m sure it would be ok! If it seems it’s taking a while to cook just cover with some foil so it doesn’t burn on top!