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Food traditionnel

Lemon Yogurt Cake

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Ingredients :

2 cup of mix of gluten-free flours (use as much flours you can kind. This makes sponges come at better).
1 full tsp of baking powder.
1/2 tsp of baking soda.
Pinch of salt.
1/2 cup of white icing sweetener.
Must be white if you want to get that yellow colour( xylitol, erythritol, stevia & monkfruit).
The zest of 1 whole lemon
The juice of 1/2 lemon ( reduced in 2 tbsp of warm water).
1/2 cup of Olive oil (spanish one).
2 tbsp of coconut oil (melted or very soft).
1 cup of soya or yogurt.
Vanilla extract (to taste).

Instructions :

Mix dry ingredients and sieve. Mix wet ingredients and whisk combine both by hand in a bowl preheat oven put the mix in a baking pan {grease the surface with a little olive (or) coconut oil}.

Bake for 40mins in 350°F. Let the cake cool down completely. To get flat top, just flip the sponge to the bottom side and sparkle some icing sugar.

Morning is always for sponge cakes soaked in a big glass of fresh almond milk, followed by a cup of hot dark coffee.

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