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It's made with healthy whole wheat flour, olive oil and yogurt and tastes amazing!
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Anything good is worth fighting for and this is true with this recipe.
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This delicious, lemony yogurt cake is studded with blueberries.
It's made with healthy whole wheat flour, olive oil and yogurt and tastes amazing!
This cake takes cues from traditional French yogurt cake and tastes like a lightened-up pound cake.
It may be a hand full at first, but after trying it out, it would soon become a breeze!
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This recipe yields one loaf.
INGREDIENTS
- 1½ cups white whole wheat flour or regular whole wheat flour, plus more for dusting
- 2 teaspoons baking powder
- ½ teaspoon fine grain sea salt
- 2 medium lemons, preferably organic, to be zested and juiced
- 1 cup sugar (I used organic cane sugar)
- ¾ cup plain whole-milk (full fat) yogurt
- 3 extra-large eggs
- ½ teaspoon pure vanilla extract
- ½ cup extra-virgin olive oil
- 1 cup fresh or frozen blueberries (if frozen, do not defrost!)
- 2 teaspoons honey
Optional accompaniments: coconut whipped cream or regular whipped cream or vanilla ice cream
INSTRUCTIONS
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See this clip on how to DIY the gluten free version of this cake.
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