Lemon Cake with Basil & Greek Yoghurt Icing

lemon cake yoghurt icing

lemon cake yoghurt icing

I hope you had a great break and an amazing start to the New Year. Since I last posted a lot has happened. I’ve settled into my new home, there’s been Christmas and New Year celebrations and the abundance of eating that goes along with such occasions, my big 25th birthday, and I went on my first non-school, non-music festival camping trip! It sure has been an eventful and fun month, and the best part, I still managed to wind down a little, and get in some baking along the way…

lemon cake
gluten free lemon cakeThe lemon tree at mum and dad’s house is the inspiration for this cake. The lemon tree has been there, in the same spot by the side of the house, for as long as I can remember, and I’m sure for a few years before my time. It is always full of deliciously sweet lemons, the best lemons you can get (I’m not biased I promise). There was a year or two there where we weren’t sure if the lemon tree would make it, but with lots of love and care, it came out the other side, with more lemons than ever. 
low fodmap lemon cake
lemon cake yoghurt icing
So when cake making day came around, I popped over to mum and dad’s, knowing all too well that there’d be an abundance of lemons for the taking (don't worry I didn't neglect the homegrown tomatoes or zucchini either). 

It didn't take me long to turn those lemons into this amazing gluten free lemon cake! And to finish it off, I couldn't resist adding a lovely lemony yoghurt icing with fresh basil from our garden for an extra kick of flavour - thanks to Robbie's gardening skills. 

I was pleasantly surprised at how soft and delicious the cake turned out. Seriously, gluten free flour is a fickle friend - I just never know if it wants to play nice! But in this recipe, it plays very nicely. Nice enough that many non-gluten-free-friends, family, work colleagues and all other people I fed it to, couldn’t tell the difference. That’s always a win - a gluten free, low FODMAP, fructose friendly, and (without the icing) low sugar and lactose free, cake that everybody loves :)

Lemon Cake with Basil & Greek Yoghurt Icing

gluten free low fodmap cake

Lemon Cake with Basil & Greek Yoghurt Icing
Makes a 2-layer cake

2 cups gluten free flour
(this one is also low FODMAP)
1 tsp GF baking powder
1 tsp sea salt
2 eggs
3/4 cup caster sugar
2/3 cup olive oil
1/2 cup soy milk (or milk of choice)
1 tsp apple cider vinegar
1/2 tsp pure vanilla extract
1/2 cup lemon juice
Rind of 1 lemon

Basil & Greek Yoghurt Icing (optional)
1 cup Greek yoghurt (or yoghurt of choice)
1/2 cup gluten free icing sugar
4-6 basil leaves, finely chopped
1 tbsp lemon rind

Preheat oven to 180C and line two 8-9 inch round cake tins. Combine dry ingredients in a bowl. In a separate bowl, whisk sugar and eggs together for 5 minutes until thick and pale. Combine remaining ingredients in another bowl. Gradually add dry ingredients to egg mixture and whisk on low. Once combined, gradually add oil mixture. Divide cake mixture into the two tins and bake for 20-25 minutes. Allow cakes to cool.

Stir the icing ingredients together. Spread icing on top of the first layer, place the second layer on top, and spread the rest of the icing on. Refrigerate any leftovers.


Low FODMAP | gluten free | fructose friendly | lactose free


  1. Could you tell me what brand of gf flour you used? It looks incredibly yummy!

    1. Hi Majeeda, thank you!! I usually use Well and Good gluten free flour (http://www.wellandgood.com.au/product-category/well-and-good-foods-classic-range/) or the one you can purchase from Aldi :)

  2. Could you tell me what brand of gf flour you used? It looks incredibly yummy!


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