Gluten-Free Italian Yogurt Cake
Hi Bakers :) Today we are making an Italian lemon yogurt cake, also known as a Ciambella. I love lemon it’s one of my favorite flavors because we always had it fresh from the yard. Growing up one of the only things my mom had to have in her garden were apricots, rosemary, and lemons and we planted them at every house we had. I hope you enjoy this recipe as much as I did -Carolyn
This recipe caught my eye when I was online one day and I had to try it. I have so many lemon recipes so you know this one is different if I included it in my favorites! I love the unusual combination of lemon and yogurt in a cake that gives it a very tangy not too sweet flavor. It is so easy to make and comes together very quickly. It is a brightly flavored cake you are sure to want to add to your recipe collection today! Adapted for gluten-free from the Lemon Yogurt Breakfast Cake recipe by The View From Great Island
Italian Lemon Yogurt Cake
Dry Ingredients
1¾ cupsCup4Cup multipurpose flour
¼ cup blanched almond flour
1 teaspoon Koda Farms Sweet Rice Flour
2 teaspoons baking powder
¾ teaspoon salt
Wet Ingredients
2 large eggs
¾ cup granulated sugar
¾ cup full-fat plain yogurt
Zest from 2 lemons
¼ cup fresh lemon juice
¾ cup vegetable oil
Preheat the oven to 350F. Spray a 10-cup bundt pan with vegetable oil.
In a medium-sized bowl, whisk together dry ingredients and set aside.
In a large bowl, beat eggs for a few minutes or until pale yellow in color and thickened. Beat in the sugar gradually. Then, add the yogurt, lemon zest, lemon juice, and oil until combined. Fold in the dry ingredients until just combined.
Distribute batter evenly into greased tube pan and smooth the top. Bake for 25-30 minutes, or until the cake tests done with a toothpick. There should be a few moist crumbs but no uncooked batter clinging to the toothpick when inserted into the center of the cake. This cake is pale when baked but has golden edges. Cool for 10 minutes in the pan, then run a knife around the edges to loosen the cake before unmolding and cooling on a rack. Let cool completely before dusting with powdered sugar. If you would like a more sweet cake, you can drizzle a lemon glaze over the top. I would recommend doing this right before serving since gluten-free bakes can get soggy with a glaze.
Optional Lemon Glaze
1-2 tablespoons lemon juice
Zest of one lemon
1 cup powdered sugar
Mix all glaze ingredients together in a bowl. Adjust lemon and sugar amounts to achieve the desired thickness.
--- Send in a voice message: https://podcasters.spotify.com/pod/show/carolyn-hillyer/message