Yogurt Lemon Cake (Gluten-Free)
This healthy Lemon Yogurt Cake has an amazing moist and soft texture. Plus it's very fragnant and not too sweet!
Servings: 16 slices
Calories: 226kcal
Ingredients
- 4 medium-sized eggs
- 100 grams (⅔ cup) icing sugar
- 100 grams (½ cup) sugar
- 1 teaspoon vanilla extract
- 250 grams (1 cup) Greek yogurt
- 130 grams (¾ cup) corn oil
- 2 medium-sized lemons juiced and zested juice should be about 80 ml
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 300 grams (3 + ⅙ cups) oat flour
Instructions
- Preheat the oven to 160 / 320°F.
- Grease a loaf pan (9 x 5-inch 23 x 13) with cooking spray or butter.
- In a mixing bowl combine together with a whisk the eggs, both types of sugar, and vanilla extract. Stir vigorously until eggs get a little bit foamy.
- Then mix in the oil. Once the oil is fully incorporated, mix in the Greek yogurt.
- Add the lemon juice and zest as well as the baking soda and baking powder. Again give it a vigorous stir with the whisk.
- Then add the oat flour in batches. Once fully incorporated transfer the cake batter to the loaf pan.
- Bake for about 1 hour. If your oven is too strong and the cake gets too much color you may drop the temperature to 150°C / 302°F. Insert a toothpick in the center of the cake and see if it comes out clean.
Nutrition
Serving: 1slice | Calories: 226kcal | Carbohydrates: 27g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 94mg | Potassium: 151mg | Fiber: 2g | Sugar: 13g | Vitamin A: 63IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 1mg