Lemon, Yoghurt + Olive Oil Cake
This loaf has the most moist and tender crumb! It’s filled with the sweet and tangy flavours of lemon and honey and is topped with creamy coconut yoghurt and a simple lemon curd. Absolutely scrumptious and so simple to make! This nourishing loaf celebrates all of the gorgeous lemons in abundance at the moment. Enjoy this absolute delight!
Ingredients
½ cup lemon juice (3-4 lemons)
½ cup raw honey
½ cup extra virgin olive oil
3 free-range eggs
¼ cup coconut yoghurt
Zest of 2 large lemons (about 3 tbsp)
1 ½ cups almond meal
¼ cup brown rice flour
¼ cup tapioca flour
1 tsp baking powder
½ tsp bicarbonate soda
Lemon Curd
1 tbsp. extra virgin coconut oil
2 tbsps. raw honey
¼ cup lemon juice (I used 1 ½ large lemons)
2 free-range eggs (lightly beaten)
1 cup thick coconut yoghurt, to serve (I use Coyo)
Method
1. Preheat the oven to 180C and grease and line a loaf tin with baking paper.
2. Place all wet ingredients into a large bowl – lemon juice, honey, olive oil, eggs, coconut yoghurt and lemon zest – and use hand beaters or a whisk to combine until frothy.
3. Add the dry ingredients – almond meal, brown rice flour, tapioca flour, baking powder and bicarbonate soda – and mix until a smooth batter is achieved.
4. Pour mixture into the lined loaf tin and bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Cover with foil in the final 10 minutes if over-browning. Allow to cool in the tin for 10 minutes before moving it to a wire rack.
5. Meanwhile, make the lemon curd by melting the coconut oil and honey in a small saucepan over low heat. Remove from the heat and allow to cool. Juice the lemon and whisk the eggs while you wait. Add them to the saucepan and whisk to combine. Return to the stove over low heat and continue to whisk for 3-5 minutes or until it begins to thicken. Once it is smooth and thick, remove it from the heat and allow it to cool.
6. Once the cake has cooled, top it with the thick coconut yoghurt and then drizzle over the lemon curd. Enjoy!