27 Jul 2022 Vegetarian

Lemon loaf cake

You owe this lemon loaf cake recipe to my Greek vacation. I have been going to Crete every summer for over 10 years. There, I cook with ingredients that are fresh off the tree at the time of my staying. This time I have a lot of lemons in my garden. A lemon cake therefore seems like a very logical dish. This lemon loaf cake is made from traditional Greek products: lemon, olive oil, Greek yogurt and honey. The cake is gluten-free and not very sweet. Great as a dessert or a breakfast.

Serves: 8
Nutrition: 167 kcal 10 g fat 12 g carbs 5.2 g protein 0.6 g fibre
  • Ingredients
  • 1 large or 2 small organic lemons
  • 170 g Greek yogurt
  • 2 eggs
  • 50 ml olive oil
  • 100 ml honey
  • ½ cup almond flour (40 g)
  • ½ cup fine polenta (75 g)
  • ½ tsp baking soda
Image of recipe

Method

1

Preheat the oven to 175 degrees Celsius.

2

Wash the lemon and dry it. Grate the zest and set it aside. Squeeze the juice.

3

Mix the Greek yogurt, eggs, olive oil, honey, almond flour, polenta and lemon juice in a blender until you have a homogeneous batter.

4

Add the baking soda and lemon zest and turn the blender on again very briefly.

5

Pour the batter into the cake tin. Place the tin in the preheated oven for 30 minutes.

6

Turn the oven off after 30 minutes and let the cake cool completely in the oven. Enjoy!