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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