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Gluten-Free Lemon Yogurt Cake

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Prep

30 mins - 1hr

Bake

30-40 mins

Serves

5 to 10

Difficulty

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!

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Instructions
Ingredients
Reviews
Step 1

Preheat the oven to 175C.

Step 2

Combine the olive oil, sugar, cream and yoghurt together in a mixing bowl until well combined.

Step 3

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.

Step 4

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

Serving

1

For the Gluten-Free Yoghurt Cake

Flour

Gluten free self raising flour

120 g
Eggs

Eggs

2
Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Light Soft Brown Cane Sugar

1 cup

Natural yoghurt

40 g
Olive-oil

Olive oil

60 ml
Baking-powder

Baking powder

1/2 tsp
Flour

Gluten-free oat flour

1/2 cup
Salt-table

Salt

pinch
Lemon-zest

Lemon zest

2

For the Lemon Frosting

Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

sifted

600 g
Butter

Butter

softened

300 g
Lemon-zest

Lemon zest

finely grated

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