Skip to Content

Easy Lemon Cakes

This gluten-free, melt-in-your-mouth-good, Easy Lemon Cake makes a delicious end to a meal and needs only 10 ingredients.

Enjoying A Slice Of Gluten Free Delicious Lemon Cake With Oil

A few weeks ago, a coworker brought in a delicious pound cake with a lemon glaze. Her pound cake was so delicious that I wanted to try my hand at making a similar pound cake.

Now, I knew I wanted to make mine a better-for-me version with Mazola® Corn Oil instead of butter, Greek yogurt instead of sour cream, coconut milk instead of full fat milk and gluten free flour instead of regular flour. By the way, a clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see

Ingredients To Make Lemon Cakes

As I was gathering the ingredients to whip up this pound cake, my daughter started voicing her opinion on a version made without my suggested substitutions.

Well, that meant only one thing to me. And, that was to make two Lemon Cakes. One with Mazola® Corn Oil, Greek yogurt, coconut milk, and gluten free flour. And, another with butter, sour cream, regular milk, and gluten-full all-purpose flour.

Two Lemon Cakes

Around this little space of mine, you might run into this Salmon Hash or this Bean & Veggie Pasta Bake or this Grilled Curry Chicken. The common denominator for all three is Mazola Corn Oil.

Delicious Lemon Cake Made With Oil

Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy* choice for your family. *See for more information on the relationship between corn oil and heart health. 

Mazola Corn Oil has more cholesterol-blocking plant sterols than other cooking oils – four times more than extra virgin olive oil and one and a half times more than canola oil. It has a variety of uses including baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing. 

Delicious Lemon Cake With Oil

Getting back to these lemon cakes…

These Lemon Cakes are so easy to make. They require one bowl, 2 baking trays, and just 10 ingredients. I used a whisk and spatula to mix up the ingredients for this. I just dumped all the wet ingredients together and mixed them well and then added in the dry ingredients. The hardest part in making these cakes is waiting for them to bake and then cool down, while the aroma fills your home.

Enjoying A Slice Of Delicious Lemon Cake With Oil

When these cakes finally cooled down, I drizzled them with a simple lemon juice + confectioners sugar drizzle.

Then my daughter and I got down to the business of tasting these. And, we actually enjoyed the one made with the Mazola Corn Oil, Greek yogurt, Coconut Milk and gluten free flour. It was tender and moist and in an odd way, it had a slightly more intense lemon flavor (I am thinking that may be the case because Mazola Corn Oil enhances the lemon flavor instead of competing with it?)

Lemon Cake With Oil

And, as you can tell from the pictures, the one made with the butter, sour cream, milk and all-purpose flour also turned a more golden color than the other one. In tasting both, the one made with butter, etc. also tasted a tad bit drier than the one made with Mazola Corn Oil.

This gluten-free, Easy Lemon Cake makes a delicious end to a meal like this chicken curry with coconut roti. This cake is melt-in-your-mouth lusciousness and I sure hope you give it a try soon.

Other Recipes With Mazola® Corn Oil

Lemon Cake With Oil

Easy Lemon Cake made with Mazola Corn Oil

Yield: 5 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

This gluten-free, melt-in-your-mouth-good, Easy Lemon Cake makes a delicious end to a meal and needs only 10 ingredients.


  • 2 eggs
  • ¼ cup coconut milk
  • ¼ cup Mazola Corn Oil
  • ¼ cup Greek yogurt
  • 1 tspn lemon zest
  • 2 tspns lemon juice
  • ½ cup sugar
  • ¾ cup gluten free flour blend
  • ½ tsp baking powder
  • ¼ tsp salt
  • 6 inch baking pans


  1. Preheat oven to 350 degrees.
  2. Whisk eggs, coconut milk. Mazola Corn Oil, Greek yogurt, lemon zest and lemon juice together.
  3. Then add in the sugar and mix well.
  4. Using a spatula, fold in the GF Flour, baking powder, salt. Spoon batter into a 6 inch baking tray.
  5. Bake 30-35 minutes or until toothpick/fork inserted into the center comes out clean.
  6. Let cool and drizzle with lemon glaze (lemon glaze can be made with 1-2 tbsp lemon juice to ¾ cup to 1 cup of confectioners’ sugar).
Nutrition Information
Yield 5 Serving Size 1
Amount Per Serving Calories 365Trans Fat 0gNet Carbohydrates 0gFiber 1gSugar 30gSugar Alcohols 0gProtein 7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram &/or Pinterest tagging @SavorySpin #SavorySpin

Enjoying A Slice Of Gluten Free Delicious Lemon Cake With Heart Healthy Mazola Corn Oil

21 Easy Recipes Using Canned Foods - Savory Spin

Sunday 6th of June 2021

[…] However, on this last grocery procurement expedition, the shelves were well stocked – with the exception of flour. I guess everyone is baking up breads and cakes? […]

Easy Harissa Salmon with Asparagus and Israeli Couscous Recipe

Friday 21st of February 2020

[…] have used Mazola in baking cakes like this Easy Lemon Cake and baking savory dinner recipes like this Easy Bean & Veggie Pasta Bake with Creamed […]

Easy Dairy Free Chocolate Cake Recipe - Savory Spin

Monday 27th of January 2020

[…] As mentioned, this cake is made without butter. Instead of butter, I used heart healthy corn oil like I did when making this lemon cake. […]

David @ Spiced

Monday 23rd of September 2019

I love lemon desserts! In fact, a good lemon dessert will rival chocolate in my mind every single day. This cake sounds awesome, and I appreciate the info about Mazola corn oil. I do keep a bottle in my pantry, but it's nice to know the extra health benefits. Now pass me a slice of that cake, please! And a good cup of coffee, too! :-)


Sunday 22nd of September 2019

Love your lemon cake Shashi. So moist and tasty looking! And making it with that Mazola cholesterol free corn oil seems like a no-brainer to me. Yum!

Skip to Recipe