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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Did you know icing sugar can be used to make a whole range of delicious frostings? 🍰
Tate & Lyle Icing Sugar is ideal for everything from smooth glace icing and fluffy buttercream to glossy, cloud-like meringue frosting. Its fine texture means it blends beautifully for perfect results every time.
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Find the recipe via link in our bio.
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We’ve launched our own online shop! Whether you`re after beverage syrups, granulated sugar or cane jam sugar - it’s all ready to order straight to your kitchen.
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Why not give it a try at home? 🌰✨
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Find the recipe via link in our bip ☕️
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Want to give them a try? Find the recipe via link in our bio 🥣
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Grab those Easter cutters and get the kids involved with the icing and decorating – they’ll love it (results may vary).
Find the recipe via link in our bio.
Happy Easter! 🥚🐰🌷
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Want to give it a try? Find the recipe via link in our bio 🥣
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Cutting back on caffeine doesn’t have to mean cutting your coffee ritual altogether. After all, isn’t that what mornings were made for?
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