Sugar free Honey and Lemon Cake Recipe
Everyone’s talking about sugar free. Here’s a delicious cake recipe that uses honey instead of processed sugar and olive oil instead of butter. ALMOST guilt free!!
375ml plain yogurt (not low-fat)
100ml olive oil
1 tsp vanilla paste or vanilla bean
2 tsp (generous) grated lemon zest (from 2 large lemons)
2 tbsps fresh lemon juice
300g plain flour
2 1/2 tsp baking powder
1tsp baking soda
1/2 tsp salt
Pinch ground nutmeg
3 tsp poppy seeds (optional)
Pre-heat oven to 180c. Grease an 8″ spring form pan and line the bottom with parchment paper.
In a large bowl whisk eggs lightly and add yogurt, olive oil, honey, vanilla, lemon zest and juice, whisking till combined. Add remaining ingredients and whisk till just smooth and no lumps remain – do not over whisk.
Pour the batter into the cake pan and bake for 60-70 minutes, until a tester comes out clean (cover with foil if the top is getting too dark toward the end). Cool in pan on a wire rack for 10 minutes; remove from pan and let cool completely.
This cake will stay fresh for several days, well wrapped.