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Overhead view of bundt cake on a pink table.

Gluten Free Strawberry Lemon Yogurt Cake

Lemon and strawberries are a perfect pairing in this moist gluten free yogurt bundt cake. It's a great dessert for spring!
5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 55 minutes
15 minutes
Total Time: 1 hour 30 minutes
Servings: 12
Calories: 368kcal

Ingredients

For the cake

  • ¼ Cup Olive Oil
  • ½ Cup Vegan Butter room temperature
  • 1 ¾ Cup Sugar
  • 4 Eggs room temperature
  • 2 ¼ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
  • 2 teaspoon Baking Powder
  • ½ teaspoon Salt
  • 1 Tablespoon Lemon Zest from 1 lemon
  • 5 ounce Dairy Free Yogurt room temperature
  • 1 Tablespoon Lemon Juice
  • 12 ounces Strawberries quartered and sliced
  • ¼ Cup Gluten Free 1-to-1 Flour Blend

For the icing

  • 1 Cup Powdered Sugar sifted
  • 1 ½ Tablespoon Lemon Juice

Instructions

For the cake

  • Preheat the oven to 325 degrees. Grease and flour a 10 cup bundt pan. You can also use two 9x5 loaf pans.
  • Combine the chopped strawberries with ¼ cup of flour. Toss them together to coat the berries.
    12 ounces Strawberries, ¼ Cup Gluten Free 1-to-1 Flour Blend
  • Combine oil, butter and sugar in the bowl of an electric mixer. Beat on medium speed until light and fluffy, about 3-4 minutes. Scrape down the bowl.
    ¼ Cup Olive Oil, ½ Cup Vegan Butter, 1 ¾ Cup Sugar
  • Add the eggs one at a time, beating about 60 seconds between each addition. Scrape down the bowl.
    4 Eggs
  • Combine the flour, baking powder, salt and lemon zest in a bowl. Whisk them together.
    2 ¼ Cup Gluten Free 1-to-1 Flour Blend, 2 teaspoon Baking Powder, ½ teaspoon Salt, 1 Tablespoon Lemon Zest
  • Stir the lemon juice into the yogurt.
    5 ounce Dairy Free Yogurt, 1 Tablespoon Lemon Juice
  • Turn your mixer to the lowest speed. Add half of the flour, followed by half of the yogurt. Repeat with the remaining flour and yogurt. Scrape down the bowl to ensure all of the batter is evenly mixed.
  • Remove the bowl from the mixer. Fold the strawberries into the batter with a spatula.
  • Pour the batter into the prepared bundt pan.
  • Bake in the preheated oven for 55 minutes. Cool the cake in the pan for 15 minutes before turning out onto a wire rack to cool completely.

For the icing

  • While the cake is cooling, prepare the icing.
  • Combine the powdered sugar and lemon juice in a small bowl. Mix together until smooth. Drizzle over the cooled cake.
    1 Cup Powdered Sugar, 1 ½ Tablespoon Lemon Juice
Nutrition Facts
Gluten Free Strawberry Lemon Yogurt Cake
Amount per Serving
Calories
368
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
6
g
Cholesterol
 
55
mg
18
%
Sodium
 
252
mg
11
%
Potassium
 
71
mg
2
%
Carbohydrates
 
61
g
20
%
Fiber
 
3
g
13
%
Sugar
 
42
g
47
%
Protein
 
5
g
10
%
Vitamin A
 
443
IU
9
%
Vitamin C
 
20
mg
24
%
Calcium
 
86
mg
9
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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