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Lemon Cake with Basil and Greek Yoghurt Icing

Lemon Cake with Basil and Greek Yoghurt Icing By Stephanie Papillo, Friendly Little Kitchen @friendlylittlekitchen Gluten-free, fodmap friendly, fructose free, lactose free, low su...

Lemon Cake with Basil and Greek Yoghurt Icing

Lemon Cake with Basil and Greek Yoghurt Icing
By Stephanie Papillo, Friendly Little Kitchen

@friendlylittlekitchen

Gluten-free, fodmap friendly, fructose free, lactose free, low sugar...delicious!
Makes a 2-layer cake.

WHAT YOU NEED

> 2 cups gluten free flour
> 1 tsp baking powder
> 1 tsp sea salt
> 2 eggs
> 3/4 cup caster sugar
> 2/3 cup olive oil
> 1/2 cup soy milk (or milk of choice)
> 1 tsp apple cider vinegar
> 1/2 tsp pure vanilla extract
> 1/2 cup lemon juice
> Rind of 1 lemon

Basil & Greek Yoghurt Icing (optional)
> 1 cup Greek yoghurt (or yoghurt of choice)
> 1/2 cup gluten free icing sugar
> 4-6 basil leaves, finely chopped
> 1 tbsp lemon rind

WHAT TO DO

1. Preheat oven to 180C and line two 8-9 inch round cake tins.
2. Combine dry ingredients in a bowl.
3. In a separate bowl, whisk sugar and eggs together for 5 minutes until thick and pale.
4. Combine remaining ingredients inĀ another bowl. Gradually add dry ingredients to egg mixture and whisk on low.
5. Once combined, gradually add oil mixture.
6. Divide cake mixture into the two tinsĀ and bake for 20-25 minutes. Allow cakes to cool.
7. Stir the icing ingredients together. Spread icing on top of the first layer, place the second layer on top, and spread the rest of the icing on. Refrigerate any leftovers.

Enjoy!