Name: Lemon Yogurt Cake
Prep time: 20 min
Total time: 1 h 10 min
Ingredients: 135 g of gluten free flour; 70 g of extra virgin olive oil; 1 teaspoon of lemon juice; Pinch of salt; 2 tablespoons SPLENDA® Granulated; 735 g of low fat yogurt; 2 eggs – room temperature; 30 ml of lemon juice; 1 teaspoon of fresh lemon zest; ½ teaspoon of cornstarch or 1 teaspoon of Tapioca flour; 3 tablespoons of SPLENDA® Granulated

Lemon Yogurt Cake

Makes12 servings
Prep Time20 min
Baking Time50 min
Total Time1 hr 10 min
Calories138
Made withSplenda Granulated Sweetener

Ingredients

For the crust

135 g of gluten free flour
70 g of extra virgin olive oil
1 teaspoon of lemon juice
Pinch of salt
2 tablespoons SPLENDA® Granulated

For the filling

735 g of low fat yogurt
2 eggs – room temperature
30 ml of lemon juice
1 teaspoon of fresh lemon zest
½ teaspoon of cornstarch or 1 teaspoon of Tapioca flour
3 tablespoons of SPLENDA® Granulated

Nutrition Info Per Serving
% Daily Value*
Energy138 kcal176.92%
Total Fat6.60 g8.46%
of which saturates1.00 g0.36%
Total Carbohydrate12.00 g4.36%
of which sugars2.40 g0.87%
Fibre7.60 g27.14%
Protein0.43 g0.86%

Instructions

1

Preheat the oven to 175C° and line a round cake tin with baking parchment or grease heavily.

2

With a mixer, blend together the oil, milk, lemon juice, sugar, and a pinch of salt. Add the flour and mix it all into a crumbly dough.

3

Put the dough in the baking tray and press firmly into the bottom.

4

Bake at 175C° until golden-brown (approximately 15 minutes). Set aside to cool down. Set the oven to 160C°.

5

While the crust is cooling down, create the filling by combining the yogurt, eggs, lemon juice, cornstarch, and Splenda Granulated well. Do not use the lemon zest.

6

Pour the filling over the cooled crust and bake for 35 minutes until the sides turn slightly golden-brown.

7

Let the cake first cool down at room temperature and afterward in the refrigerator before slicing, and sprinkle with lemon zest as the finishing touch.

Made with