Lemon Yoghurt Cake Recipe
It may seem unusual to boil a whole lemon and then use it in a cake. Boiling the lemon removes the bitter flavour from the rind and a whole lemon in the cake adds beautiful flavour and moisture.
Makes: 10 slices
GF, V
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Lemon Yoghurt Cake Recipe
This lemon yoghurt cake is gluten-free and packed with plenty of naturally sweet, sticky flavours for a deliciously moreish afternoon tea treat!
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 lemon
- 3 eggs
- 1 cup plain Greek yoghurt
- ¼ cup olive oil
- 150g coconut palm sugar
- 225g blanched almond meal
- 100g buckwheat flour
- 75g brown-rice flour
- 50g potato flour
- 1 tsp baking powder
- Lemon Syrup
- Juice 1 lemon
- ½ cup coconut palm sugar
- ¾ cup water
- Topping
- Candied lemon slices (optional)
Method
- Add the lemon to a saucepan and cover with water. Bring to the boil and simmer over a low heat for 40 mins. Drain the water and allow the lemon to cool.
- Preheat the oven to 180°C. Grease and line a round cake tin with baking paper.
- Cut the cooked lemon in half and remove the pits. Add this to a food processor along with the eggs, Greek yoghurt and olive oil. Process into a thick paste, making sure it’s nice and smooth.
- Add the dry ingredients to a bowl and mix together. Add the lemon mixture to the dry ingredients and mix until combined. Pour into the cake tin and bake for 50 mins until golden brown and set.
- While the cake is baking, make the lemon syrup. Add the lemon juice, coconut palm sugar and water to a saucepan and bring to the boil. Allow to simmer for 10 mins until thick and syrupy.
- Remove the cake from the oven, use a skewer to poke holes in the cake and then drizzle the lemon syrup all over the top of the cake.
- Allow to cool in the tin before serving, which allows the syrup to be absorbed by the cake.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
