Yogurt Lemon Cake (Gluten-Free)

Ingredients

• 4 medium-sized eggs
• 100 grams (2/3 cup) icing sugar
• 100 grams (1/2 cup) sugar
• 1 teaspoon vanilla extract
• 250 grams (1 cup) Greek yogurt
• 130 grams (3/4 cup) corn oil
• 2 medium-sized lemons juiced and zested (juice should be about 80 ml)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 300 grams (3 + 1/6 cups) oat flour

Instructions

1. 1

   Preheat the oven to 160 / 320°F.

2. 2

   Grease a loaf pan (9 x 5-inch 23 x 13) with cooking spray or butter.

3. 3

   In a mixing bowl combine together with a whisk the eggs, both types of sugar, and vanilla extract. Stir vigorously until eggs get a little bit foamy.

4. 4

   Then mix in the oil. Once the oil is fully incorporated, mix in the Greek yogurt.

5. 5

   Add the lemon juice and zest as well as the baking soda and baking powder. Again give it a vigorous stir with the whisk.

6. 6

   Then add the oat flour in batches. Once fully incorporated transfer the cake batter to the loaf pan.

7. 7

   Bake for about 1 hour. If your oven is too strong and the cake gets too much color you may drop the temperature to 150°C / 302°F. Insert a toothpick in the center of the cake and see if it comes out clean.