Easy to make and even easier to love low fodmap yogurt and lemon cake recipe. Fluffy and moist, it’s also gluten free and lactose free.
Sun is shining and I was craving for some yogurt cake! Particularly the one my grandma baked for my school bake sale. I absolutely loved her moist and fluffy yogurt cake and so I asked her if she could bake one for me to take to school. I was very happy with it but unfortunatelly a colleague had also brought a yogurt cake, that she smartely advertised as strawberry flavored yogurt cake. All the kids were buying her cake and felt miserable…
Mine was quite good but just couldn’t compete with strawberry… Fortunately I did manage to sell the slices but only after her cake was gone so at the end it was not too bad. I still remember this story today as it taught me some valuable lessons on how to sell my fish, a Portuguese expression that means it’s not enough to have the best fish in the market, you also have to promote it the best way you can.
Don’t worry, I am not going to promote my cake ehehe but I will tell you that I baked this low fodmap yogurt and lemon cake for a dinner with friends and it was gone in a glimpse of an eye!
And if you love recipes with yogurt, check out my popular marble cake, these delicious donuts and this yummy quiche lorraine.
Low FODMAP Yogurt and Lemon Cake
- 1 cup | 150 gr rice flour
- 1 oz | 30 gr | 30 ground almonds or almond meal
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup | 70ml olive oil extra virgin
- 1/2 cup | 130 gr brown sugar
- 2 eggs
- 4,4 oz | 125 gr natural lactose free yogurt unsweetened
- Zest of a small lemon
- 1/2 tsp vanilla extract
- Icing sugar to sprinkle on top optional
- Preheat the oven to 180ºC/350ºF.
- In a large bowl whisk the sugar with the oil for 2 minutes. Add the eggs (or flax eggs – see notes) until the batter starts to bubble.
- Add in the yogurt, lemon zest and vanilla extract and combine.
- In another bowl, combine the rice flour, almonds, baking powder and salt and slowly add to the batter, beating until completely blended.
- Pour the batter into a 0,5kg/1lb loaf tin (25cm*11cm*7,5cm / 10inch*9inch*4,5inch) and bake for 30 minutes.
- Remove the cake from the oven and leave it to cool in the tin for 10 minutes.
- Unmold, sprinkle with icing sugar (optional) and serve.
Updated recipe, originaly published on March, 13 2015.
This cake looks so fluffy must melt in the mouth, I would love to have a slice or two with a cup of cappuccino or black tea. Indeed, it is the perfect comfortable food for a morning or afternoon break!
🙂 Thank you, Georgina.
Elena (Polvere di Vaniglia)
I’ve made this cake yesterday and I ate it for breakfast today: it is delicious. It really melts in you mouth and it’s just perfect together with a cup of tea.
Thank you Joana!
Thank you, Elena! I´m glad you enjoyed it 🙂
Where do u get ur lf yogurt from?
I buy it at the local supermarket. It is a bit more expensive than regular ones, though.
Joana, The Lemon cake is delicious! I could not find the temperature, but used 350 degrees and baked it until tester pick came out clean. Congratulations on the honor to your blog. I am learning to enjoy eating well in spite of my intolerance of some foods. Thank you for inspiring all of your followers. I wonder if coconut can be used and if so what are the limits. If you do not know I can live without it. Thanks, Nancy
Hi Nancy and thank you for your nice comment 🙂 The temperature is 350º. I suppose you printed the first version where I forgot to put it 😉 On the low FODMAP diet, we can have 1 tablespoon of coconut oil. It can be a good substitute, even if maybe the coconut flavor can become too dominant. Because the recipe calls for 4 tablespoons of oil (1/4 cup) you can eat up to 1/4 of the cake.
Muito bom, Joana! Experimentamos hoje e ficamos fãs!
Obrigada 🙂 fico muito contente! Foi a avó Céu que inspirou a receita 😉 beijinhos!!!
This cake was excellent!!! I recently switched to a GF diet and my experience using GF flour has not been so great…. It was my first time using rice flour and I am not disappointed! The one thing – the cake didn’t rise cake, it’s pretty small. But it’s so moist and good that it still works for me! Maybe I’ll add more baking powder next time. Thank you for sharing the recipe!
Hi Coralie, I’m glad you liked it. Normally it should be the size of the photos. Adding a bit more baking powder should do the trick.
Can I use another flour then almond flour, or will it change the taste of it?
It will definitely change de taste of it, but it can work. Let me know how it turned out.
Fran (Francoise) Perks
Hello Joana. My name is Francoise, I am of French descendants. When I was young my father constantly complained of stomach pains, no doctor could understand why. Time has passed and I also have inherited this problem. Recently was directed to FODMAP by my family doctor. It is a difficult diet to follow but it is manageable. Each time I “cheat” my body reminds me very loudly about my mistake. I am glad you are out there and glad you have healed. I am meticulously pouring over your site. Looks fantastic and I am sure it also will taste fantastic. Again, thank you very much for this.
Hi Fran! Thank you so much for your comment. It looks like the diet works for you, which is already a good thing!It’s not always easy but with a bit of patience, hopefully you’ll be able to reintroduce a lot of foods. Courage 😉
I made this cake today and it has turned out well! It cracked a bit on the top, but that does not matter, it is the taste that counts. It is to take to work for tea/lunch time. Thank you for the recipe. Regards Sue.
Hi Sue! Thx for your comment. So glad you liked it. Best, Joana
hi!! i was thinking about adding blueberries to this cake, since they are in season right now. Lemon + blueberries sound so good to me, but do you think these flours will work with blueberries? I’m worried the cake might get soggy… i would appreciate your advice! Olga xx
Hi Olga! It might work well but i wouldn’t add a lot. I would start with a handfull and see how it works out.