Imagine a cake so moist, so tantalizing, that you won't believe it's gluten-free. This Gluten Free Fig Lemon Yogurt Cake is about to revolutionize your dessert game, combining the bright zesty notes of lemon, the creamy richness of Greek yogurt, and the sweet, jammy texture of fresh figs. Whether you're gluten-intolerant or simply looking for a show-stopping dessert that's both delicious and health-conscious, this recipe is your ticket to culinary bliss!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Gluten Free
Serves: 8 servings
Ingredients
- 1 cup gluten free flour blend
- 1/2 cup Greek yogurt
- 1/2 cup sugar
- 1/4 cup lemon juice
- 1/4 cup melted butter
- 2 eggs
- 1/2 cup chopped figs
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan with butter or line with parchment paper to prevent sticking.
- In a large mixing bowl, sift together the gluten-free flour blend, baking powder, and salt to ensure no lumps remain and ingredients are well combined.
- In a separate bowl, whisk together the Greek yogurt, sugar, lemon juice, melted butter, and eggs until smooth and fully incorporated.
- Gently fold the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix, as this can make the cake dense.
- Carefully fold in the chopped figs, distributing them evenly throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes.
- Carefully transfer the cake to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a lemon glaze before serving.
- Slice and serve at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tips
- Flour Matters: Use a high-quality gluten-free flour blend to ensure the best texture and prevent a grainy consistency.
- Room Temperature Ingredients: Make sure eggs, yogurt, and butter are at room temperature for smoother mixing and better cake structure.
- Don't Overmix: Gently fold ingredients to keep the cake light and fluffy. Overmixing can lead to a dense, tough cake.
- Fig Placement: Toss chopped figs in a little flour before adding to the batter to prevent them from sinking to the bottom.
- Oven Accuracy: Use an oven thermometer to ensure the correct baking temperature, as gluten-free cakes can be more sensitive to temperature variations.
- Cooling is Crucial: Allow the cake to cool completely before slicing to help it set and maintain its structure.
- Storage Tip: If not serving immediately, store in an airtight container in the refrigerator and bring to room temperature before serving for the best flavor and texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 5g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 65mg
