Cake

Lemon Yogurt Cake

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

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.

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