Speedy Lemon Yogurt Cake

The easiest cake you will ever make that is blood sugar friendly and delicious. It’s rich in protein, not too sweet and it’s also gluten free. The marriage between the lemon zest and yogurt creates an old fashioned flavour that is light and fluffy.

Ingredients

Dry ingredients

2½ cups almond flour
2 tsp baking powder
½ tsp salt

Wet ingredients

1 cup Greek yogurt unflavoured (no runny yogurt)
1/4 cup sugar
2 large eggs
1 tsp vanilla extract
zest of 1 large lemon
¼ cup olive oil plus extra to grease baking pan

To Serve Optional

Fresh berries
Unflavoured Greek yogurt / strained yogurt

Instructions

Pre-heat your oven to 175 C.
Bring cool ingredients (yogurt, eggs, lemon) to room temperature by letting them sit on counter before starting the recipe (approx. 15min)
Line baking pan with parchment paper, use a 18cm circular pan.
Grease generously with brush using olive oil, making sure to cover up the sides and the bottom of the pan.
Mix dry ingredients in a large bowl.
In seperate bowl combine all wet ingredients listed, whisk thoroughly.
Combine wet ingredients together and mix together until batter is well combined. No not over mix.
Using a 18 cm pan, pour the batter into the prepared pan and bake for 35-40 minutes, or until a knife inserted in the center comes out clean.
Allow the cake to cool in the pan for at least 15min.
Serve with berries and thick yogurt. anything else you wish.