Healthy Lemon Yoghurt Cake
Over a year ago
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Ingredients
- 1 ½ cups plain flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup Natvia stevia blend
- finely grated lemon zest from 1 lemon
- ¾ cup Thick Greek yoghurt
- ½ cup extra virgin olive oil, coconut oil or macadamia nut oil
- 2 eggs
- ½ teaspoon vanilla bean paste or vanilla essence
Accompaniment
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Description
Recipe by Danielle T.
Method
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1
Preheat oven to 180°C. Prepare cake tin by brushing in a little oil and dusting with flour.
Whisk 1 1/2 cups flour, salt and baking powder in a mixing bowl.
Using your fingers, rub Natvia with lemon zest in another bowl until the mix is moist. Add the yogurt, oil, eggs, and vanilla, whisk to blend. Fold in dry ingredients just to combine.
Pour the batter into the prepared cake tin. Bake until top of cake is golden brown and a skewer inserted into center comes out with no batter attached (around 50–55 minutes).
Let the cake cool in the tin on a wire rack for 15 minutes, then invert onto rack.
Let cool completely, and enjoy~
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