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!
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.