Gluten-Free Lemon Yoghurt Cake Recipe — EatWell Magazine
This lemon yoghurt cake is gluten-free and packed with plenty of naturally sweet, sticky flavours for a deliciously moreish afternoon tea treat!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wellbeing.com.au.
Ingredients
- 1 lemon
- 3 eggs
- 1 cup plain Greek yoghurt
- ¼ cup olive oil
- 150g coconut palm sugar
- 225g blanched almond meal
- 100g buckwheat flour
- 75g brown-rice flour
- 50g potato flour
- 1 tsp baking powder
- <b>Lemon Syrup<b>
- Juice 1 lemon
- ½ cup coconut palm sugar
- ¾ cup water
- <b>Topping<b>
- Candied lemon slices (optional)
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