
Prep
30 mins - 1hrBake
30-40 minsServes
5 to 10Difficulty
Hard
About
Gluten intolerant or not, this fantastic dessert always gets lips licking! A light and refreshing lemon cake made with olive oil and yoghurt, it’s the ideal sweet finish to a heavier homemade dinner!
Preheat the oven to 175C.
Combine the olive oil, sugar, cream and yoghurt together in a mixing bowl until well combined.
Beat in the eggs, one at a time, fold through the lemon zest and dry ingredients. Transfer the mixture into a lined and lightly greased cake tin.
Bake the cake in a mixture for 35 minutes or until cooked through. Allow them to cool before decorating with frosting and fresh berries.
Ingredients – 9 items
1
For the Gluten-Free Yoghurt Cake

Gluten free self raising flour

Eggs

Tate & Lyle Fairtrade Light Soft Brown Cane Sugar

Natural yoghurt

Olive oil

Baking powder

Gluten-free oat flour

Salt

Lemon zest
For the Lemon Frosting

Fairtrade Tate & Lyle Icing Sugar
sifted

Butter
softened

Lemon zest
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