Sweet and guiltless.
Lemon Tea Cake
Description
We made this recipe with almond flour and protein powder the first time through the test kitchen and it was a big no-go. This time, we simplified, using ground oat bran as our 'flour' and removing the protein powder altogether. The results, a firm, citrusy-sweet, bright and absolutely delightful tea cake. This one travels well so perfect as a healthy gift to bring to a dinner party. PCOS Nutrition made with love.
Ingredients
Instructions
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Heat the oven to 350 degrees F / 176 C . Lightly grease a 4-by-9-inch loaf pan with nonstick cooking spray, and line it with parchment, leaving some overhang on both of the longer sides so you’re able to easily lift the cake out after baking.
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Whisk the ground oat bran, baking powder, and salt in a large bowl.
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Grate 2 tablespoons zest from 1 lemon into a medium bowl. Squeeze 2 tablespoons juice into a small bowl. Cut half the remaining whole lemon into thin rounds, discarding seeds.
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Add 1 cup erythritol to the lemon zest in the medium bowl; rub together with your fingertips until the erythritol is fragrant and tinted yellow. Whisk in the Greek yogurt, olive oil, eggs and the 2 tablespoons lemon juice until well blended.
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Using a spatula, add the wet mixture to the dry mixture, stirring just to blend. Scrape the batter into the prepared pan, smoothing the top. Scatter the top with the lemon slices and 2 tablespoons erythritol.
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Bake until the top of the cake is golden brown, the edges pull away from the sides of the pan, and a tester inserted into the center comes out clean, 60 to 70 minutes. (If the lemons are getting too dark, lay a piece of foil on top to prevent burning.) Let cool before slicing. (Cake can be baked up to 5 days ahead, wrapped tightly, and stored at room temperature.) Serve with yogurt, if desired.
Servings 6
- Amount Per Serving
- Calories 265kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 3g15%
- Cholesterol 35mg12%
- Sodium 403mg17%
- Potassium 350mg10%
- Total Carbohydrate 42g15%
- Dietary Fiber 9g36%
- Sugars 3g
- Protein 14g29%
- Vitamin A 1 IU
- Vitamin C 8 mg
- Calcium 19 mg
- Iron 41 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
While you could use either a metal or a glass pan, metal conducts heat more evenly.
Erythritol has a tendency to brown and burn early, so take care to watch the browning and probably best to cover the cake with foil about 10 minutes early.
If you like a less lemony flavor, you can leave out the 2 tablespoons of lemon juice. We accidentally left the lemon out once. The cake was still delightfully lemony!