You don't need a special occasion to make the cake, Aran Goyoaga's glazed lemon, yogurt and olive oil pound cake will soon become our next afternoon snack. It comes from her new recipe, Cannelle et Vanille Bakes Simple, and it happens to be gluten-free.

"This is the basic snack cake of my childhood," she wrote. "When I get home from school, I will find it displayed on an old red melamine tray cooled on the outdoor balcony. It has a simple glaze, very lemony and moist. If you want, you can add orange peel or poppy seeds to it. ."

By adding yogurt to the batter, the cake becomes moist and tender. To make it dairy-free, Goyoaga provided her recipe for homemade cashew coconut yogurt. It does require a few days of preparation time, so if you are short on time and do not avoid dairy products, you can change to full-fat yogurt at will.

©2021 Provided by Aran Goyoaga. Excerpt from Cannelle et Vanille Bakes Simple: A new method of gluten-free baking licensed by Sasquatch Books.

Related: Meyer Lemon Loaf Cake

Serving Size: Make 1 loaf cake (10 to 12 servings)

1 tablespoon grated lemon zest (2 to 3 medium lemons)

1 cup (140 g) ultra-fine brown rice flour

1 cup (100 g) almond flour, any broken pieces

½ cup (115 g) full-fat yogurt or cashew coconut yogurt (recipe below)

½ cup (110 grams) of extra virgin olive oil, plus more for lubrication

2 to 3 tablespoons freshly squeezed lemon juice

2 tablespoons chopped pistachios for topping

Cashew Coconut Yogurt (optional; see title)

3 cups (675 g) canned coconut cream

½ teaspoon (about 2 capsules) probiotic powder (50 billion CFU)

1. Preheat the oven to 350°F. Coat the inside of an 8½ x 4½ inch baking pan with a little olive oil.

2. Make a cake: In a large bowl, knead the sugar and lemon zest until fragrant. (This helps release the natural lemon oil.) Stir in the remaining ingredients until the batter is smooth. Pour the batter into the prepared pan and bake for 45 to 50 minutes until the toothpick inserted in the center is clean. Cool the cake in the pan for 15 minutes, then pour it on a metal rack. If you want to keep the glaze thick on the cake, let the cake cool completely. If the cake is hot, the glaze will melt and lose.

3. Make the glaze: In a medium bowl, stir the powdered sugar and lemon juice until smooth and without lumps. When you start to stir, it may look too thick, but as the sugar absorbs the juice, the glaze becomes thinner. The glaze should be pourable, but not too runny.

4. Place a tray or baking pan under the grill, pour the glaze on the cake and let it flow over the edges. Wait a few minutes for the glaze to set. Sprinkle pistachios on top and serve. The cake will be kept at room temperature for 3 days. (If you refrigerate it, the glaze will become soft.)

1. In a medium-sized 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 mixer, blend the soaked cashews, coconut cream and maple syrup until very smooth. You may need to stop, stir and mix multiple times to ensure that there are no sandy cashew pieces. In a small saucepan, gently heat the mixture over low heat until the temperature reaches 100°F. Don't let the mixture become too hot or it will kill the bacteria.

3. Put the probiotic powder into a medium-sized bowl, add about 1 cup of the cream mixture and stir until smooth and without lumps. Pour in the remaining cream and stir to combine.

4. Pour the yogurt into 8 4 ounce glass jars or 1 quart mason jars. Put them on the baking tray in the oven without a cover, and turn on the oven light for 8 to 12 hours. Yogurt will thicken. Cover the jar and cool in the refrigerator for at least 2 hours before use. Yogurt can be kept refrigerated for up to 1 week.

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