Lemon and Yoghurt Cake | Good Hemp
  • Good Hemp Food
  • Good Hemp Food
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Lemon and Yoghurt Cake

This moist cake uses Good Hemp Oil in place of butter - boosting the omega 3 content and reducing the overall saturated fat! The yoghurt and syrup keep the cake extra moist once left to soak into the sponge. To vary the recipe, simply use oranges instead of lemons or add whole raspberries to the batter!

  • Serves 8
  • Prep: 15 mins
  • Cook: 30mins
  • Vegetarian

What you’ll need:

For the cake:

  • 80ml Good Hemp Oil
  • 200g wholemeal flour
  • 2 tsp baking powder
  • 120g plain natural yoghurt
  • 150g sugar
  • 3 large eggs
  • zest of 3 lemons
  • pinch of salt

For the syrup:

  • 50g icing sugar
  • juice of 3 lemons

 

Method:

  1. Preheat the oven to Gas 4 (180C/350F) and lightly oil a cake tin using a little Good Hemp Oil and lightly dust the tin with flour to prevent the cake sticking.
  2. In a large bowl, combine the Good Hemp Oil, eggs, lemon zest, yoghurt and sugar. Whisk until well combined.
  3. Sift the flour, baking powder and salt into the wet ingredients and fold in until there are no lumps.
  4. Pour the batter into the prepared tin and place into the oven to bake for 30 minutes or until a skewer inserted into the middle of the cake comes out clean.
  5. Leave to cool for 5 minutes in the tin and turn the cake out onto a wire rack.
  6. To make the syrup, whisk together the lemon juice and icing sugar. Spread this over the top of the cooled cake using a spatula or palette knife. Serve immediately or leave the icing to harden, which should take around an hour.

 

Calories: 271     Protein: 6.3g     Carbs: 41.7g     Fat: 9.1g     Saturates: 1.4g     Fibre: 2.3g     Sugar: 26.6g     Salt: 0.4g