Description
This Lemon Yogurt Cake is a moist, tender, and light treat made without white flour. Naturally sweetened and filled with a fresh lemon flavor, it’s a perfect guilt-free dessert or snack!
Ingredients
Scale
- 1 1/2 cups oat flour or whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup plain yogurt
- 1/3 cup honey or maple syrup
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, combine flour, baking powder, baking soda, and salt.
- In another bowl, mix together yogurt, honey or maple syrup, oil, eggs, vanilla extract, lemon zest, and juice.
- Gradually add wet ingredients to the dry ingredients and fold together until smooth.
- Pour batter into prepared loaf pan and bake for 35-40 minutes, until a toothpick inserted into center comes out clean.
- Remove from oven and let cool in pan for 10 minutes before removing to a wire rack to cool completely.
Notes
- For added texture, fold in poppy seeds or chia seeds.
- Pair it with a dollop of yogurt or a handful of strawberries.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 11g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: lemon yogurt, no white flour, healthy dessert, moist loaf, whole grain