PureWow editors select every item that appears on this page, and the company may earn compensation through affiliate links within the story. All prices are accurate upon date of publish. You can learn more about the affiliate process here.
You don’t need a special occasion to make a cake, and Aran Goyoaga’s glazed lemon, yogurt and olive oil pound cake is about to be our next afternoon snack. It’s from her new cookbook, Cannelle et Vanille Bakes Simple, and just so happens to be gluten free.
“This is the basic snack cake of my childhood,” she writes. “I would come home from school to find it displayed on an old red melamine tray cooling on the outdoor balcony. It is very lemony and moist with a simple glaze. You can add orange zest or poppy seeds to it if you’d like.”
The cake is made moist and tender from the addition of yogurt in the batter, and to make it dairy free, Goyoaga offers her recipe for homemade cashew-coconut yogurt. It does require a few days of prep, so feel free to swap in whole milk yogurt if you’re short on time and not avoiding dairy.
©2021 by Aran Goyoaga. Excerpted from Cannelle et Vanille Bakes Simple: A New Way to Bake Gluten-Free by permission of Sasquatch Books.
1 cup (200g) granulated sugar
1 tablespoon finely grated lemon zest (from 2 to 3 medium lemons)
1 cup (140g) superfine brown rice flour
1 cup (100g) almond flour, any lumps broken up
3 large eggs
½ cup (115g) whole-milk yogurt or Cashew-Coconut Yogurt (recipe follows)
½ cup (110g) extra-virgin olive oil, plus more for greasing
1 tablespoon vanilla extract
1 tablespoon baking powder
½ teaspoon kosher salt
2 cups (240g) powdered sugar
2 to 3 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped pistachios, for topping
Cashew-Coconut Yogurt (Optional; See Headnote)
1 cup (150g) raw cashews
3 cups (675g) canned coconut cream
1 tablespoon maple syrup
½ teaspoon (about 2 capsules) probiotic powder (50 billion CFU)
1. Preheat the oven to 350°F. Grease the inside of an 8½-by-4½-inch loaf pan with a bit of olive oil.
2. Make the cake: In a large bowl, rub together the sugar and lemon zest until fragrant. (This helps release the natural lemon oil.) Whisk in the remaining ingredients until the batter is smooth. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 15 minutes, then invert onto a wire rack. Let the cake cool completely if you want the glaze to stay thick on top of the cake. If the cake is warm, the glaze will melt and run off.
3. Make the glaze: In a medium bowl, whisk together the powdered sugar and lemon juice until smooth and lump-free. As you begin to whisk, it might seem too thick, but as the sugar absorbs the juice, the glaze will thin out. The glaze should be pourable but not too runny.
4. Put a tray or baking sheet under the wire rack and pour the glaze all over the cake, letting it run over the edges. Wait a few minutes for the glaze to set. Sprinkle the top with the pistachios, then serve. The cake will keep at room temperature for 3 days. (If you refrigerate it, the glaze will soften.)
Cashew-Coconut Yogurt (Optional)
1. In a medium bowl, cover the cashews with cold water. Transfer to the refrigerator to soak for 8 to 12 hours, then drain.
2. In a high-speed blender, puree the soaked cashews, coconut cream and maple syrup until very smooth. You might have to stop, stir and blend several times to ensure there are no gritty cashew pieces. In a small saucepan over low heat, gently heat the mixture until it reaches 100°F. Do not let the mixture get too hot or it will kill the bacteria.
3. Put the probiotic powder in a medium bowl and whisk in about 1 cup of the cream mixture until it’s smooth and lump-free. Pour in the remaining cream and whisk to combine.
4. Pour the yogurt into eight 4-ounce glass jars or a 1-quart mason jar. Arrange them, uncovered, on a baking sheet inside the oven with the oven light on for 8 to 12 hours. The yogurt will thicken. Lid the jars and chill in the refrigerator for at least 2 hours before using. The yogurt will keep, refrigerated, for up to 1 week.