Kerry Withoos, Accredited Practising Dietitian


Lemon Cake

Recipes > Sweet Muffins Cakes

This is one cake I make often simply because it is so easy and no-one in my family have worked out it is gluten free!!! I typically make it without the icing only because I am lazy but also because it really doesn't need it. It is delicious as it is. For a cake it is surprisingly low fat and low sugar. A great dessert or snack.


  • 2 lemons
  • 200g tub Lactose Free Plain or Vanilla Yoghurt
  • ½ cup caster sugar
  • 3 eggs
  • 1/3 cup lemon juice
  • 1 ½ cups gluten free plain flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup canola oil

Icing [optional]

  • 3 tablespoons lemon juice
  • 1 cup pure icing sugar, sifted


  1. Preheat oven to 180°C. Grease a loaf tin
  2. Finely grate 2 lemons and place in a mixing bowl with the yoghurt, caster sugar, eggs and lemon juice and combine using an electric mixer on low speed.
  3. Add the flour, baking powder and salt whilst continuing to mix on low speed.
  4. Add the vegetable oil, mixing to combine
  5. Transfer to the loaf tin and bake for approximately 50 minutes. The cake is ready when golden brown in colour.


  1. Slowly pour 2 tablespoons of lemon juice over the cake and allow to soak in whilst cake is still slightly warm.
  2. When the cake is cold, mix the icing sugar with enough lemon juice to form a runny paste and pour over the top of the cake allowing it to drizzle down the sides.