dessert for everyone specially for the people who are looking for sugar free recipe
Preheat oven to 180°C. Prepare cake tin by brushing in a little oil and dusting with flour.
Whisk 1 1/2 cups flour, salt and baking powder in a mixing bowl.
Using your fingers, rub Natvia with lemon zest in another bowl until the mix is moist. Add the yogurt, oil, eggs, and vanilla; whisk to blend. Fold in dry ingredients just to combine.
Pour the batter into the prepared cake tin. Bake until top of cake is golden brown and a skewer inserted into centre comes out with no batter attached (around 50–55 minutes).
Let the cake cool in the tin on a wire rack for 15 minutes, then invert onto rack.
Let cool completely, and enjoy!
PREPARATION: 20 min, COOKING: 50 minutes
The lemon zest can also be substituted with orange zest, or a combination for a ’Citrus yoghurt cake’
The recipe uses 1 cup of Natvia, but I usually use 3/4 and it still tastes lovely!
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