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
- 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
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.
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