Yogurt Lemon Cake
This has got to be one of the easiest cakes to make and no tools required. Yogurt is a classic addition to make cakes soft, fluffy and extra moist. I used unsweetened Greek yogurt for this recipe, but you can use unsweetened plain yogurt too. Lemon juice and zest are a good addition to add flavor and the hint of tanginess makes the cake so refreshing and delicious.
1. For best results, weigh the ingredients with a digital scale
2. Preheat the oven to 325 F or 170 C.
3. In a bowl, add all the wet ingredients and whisk until well combined. Set aside.
4. In another bowl, add all the dry ingredients and mix until well combined.
5. Add the wet ingredients into the dry ingredients and whisk until well combined. The batter is thick and smooth.
6. Pour the batter in a greased pan lined with parchment paper at the bottom. In the video, I used a 6 inch or 15 cm round pan with a removable bottom. You can also use a spring form pan. Spread evenly.
7. Bake at the middle rack for 30 to 35 mins or until cooked.
8. Cool completely.
9. Dust with powdered sweetener (optional).
10. The cake can be kept at room temperature for a few days provided you have a cool climate. Otherwise, it's best to refrigerate earlier up to 1 to 2 weeks.
[Total Servings = 8]
NUTRITION INFO PER SERVING (COCONUT FLOUR)
Total Carb = 1.6 g
Dietary Fiber = 0.4 g
Net Carb = 1.2 g
Calories = 104
Total Fat = 9.1 g
Protein = 4.3 g
[Total Servings = 8]
NUTRITION INFO PER SERVING (ALMOND FLOUR)
Total Carb = 5.3 g
Dietary Fiber = 2.1 g
Net Carb = 3.2 g
Calories = 220
Total Fat = 18.4 g
Protein = 8.4 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
