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Healthy dessertVegetarianMediterraneanGrains & porridges€

Moist Lemon Cake with Greek Yogurt and Spelt Flour

Name: Moist Lemon Cake with Greek Yogurt and Spelt Flour
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 10
Ingredients: 200 g Flour, spelt, whole grain; 50 g Peanuts, virginia, oil-roasted, without salt; 200 g Yogurt, Greek, plain, whole milk; 3 piece Eggs, Grade A, Large, egg whole; 1 tbsp Honey; 100 g Honey; 60 g Oil, olive, extra virgin; 2 piece Lemons, raw, without peel; 12 g Leavening agents, baking powder, double-acting, straight phosphate; 0.5 tsp Salt, table, iodized; 1 tsp Vanilla extract; 2 tbsp Lemon juice, raw

Make the best lemon cake, one that's both healthy and incredibly moist. This recipe uses Greek yogurt and spelt flour for the perfect texture without the extra calories.

Prep time15 min

Cook time45 min

Total time60 min

Servings10

Recipe

For the cake

Flour, spelt, whole grain200 gPeanuts, virginia, oil-roasted, without salt50 gYogurt, Greek, plain, whole milk200 gEggs, Grade A, Large, egg whole3 pieceHoney1 tbspHoney100 gOil, olive, extra virgin60 gLemons, raw, without peel2 pieceLeavening agents, baking powder, double-acting, straight phosphate12 gSalt, table, iodized0.5 tspVanilla extract1 tsp

For the lemon glaze (optional)

Lemon juice, raw2 tbsp

Rectangular loaf pan (approx. 25 cm long)Parchment paperTwo mixing bowlsHand mixer or whiskCitrus zester

Per servingTotal

Calories:231.4 kcal2314.2 kcal

Protein:8.2 g81.6 g

Carbohydrates:27.8 g278.3 g

Fiber:3.2 g31.8 g

Water:52.8 ml528.4 ml

Fat:11 g110.3 g

Micronutrients

Sugar:12.3 g123 g

Saturated fat:2.3 g22.8 g

Cholesterol:58.4 mg584 mg

Sodium:222.8 mg2227.5 mg

Potassium:196.6 mg1965.9 mg

Calcium:132.7 mg1326.5 mg

Iron:1.5 mg15.4 mg

Magnesium:43.1 mg431.4 mg

Zinc:1.3 mg13.2 mg

Phosphorus:285.2 mg2851.5 mg

Vitamin C:11.8 mg118.2 mg

Vitamin A:24.6 µg246 µg

Vitamin D:0.3 µg3 µg

Vitamin B12:0.3 µg2.8 µg

Instructions

1Preheat the oven to 175 °C. Line a baking pan with parchment paper or lightly grease it.
2In the first bowl, mix the spelt flour, almond flour, baking powder and salt.
3In a second, larger bowl, whisk the eggs with the honey until the mixture becomes light and slightly frothy. Add the Greek yogurt, oil, vanilla, lemon zest and lemon juice, and mix well.
4Gradually fold the dry ingredients into the wet ones. Mix only until combined, so the cake stays light.
5Pour the batter into the prepared pan and bake for 40–50 minutes. The cake is done when a toothpick inserted into the center comes out dry.
6While the cake is baking, prepare the glaze by heating the lemon juice and honey. While the cake is still hot in the pan, poke it several times with a toothpick and pour the glaze over it. Let it cool completely before slicing.

Nutritional benefits

Thanks to the use of spelt flour and Greek yogurt, this dish helps release energy more slowly and supports digestion with its increased fiber content.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.