Lemon Yogurt Cake

Lemon Yogurt Cake

  • Makes12 servings
  • Prep Time20 min
  • Baking Time50 min
  • Total Time1 hr 10 min
  • Calories138
  • Made withSplenda Granulated Sweetener


    For the crust

    • 135 g of gluten free flour
    • 70 g of extra virgin olive oil
    • 1 teaspoon of lemon juice
    • Pinch of salt
    • 2 tablespoons SPLENDA® Granulated

    For the filling

    • 735 g of low fat yogurt
    • 2 eggs – room temperature
    • 30 ml of lemon juice
    • 1 teaspoon of fresh lemon zest
    • ½ teaspoon of cornstarch or 1 teaspoon of Tapioca flour
    • 3 tablespoons of SPLENDA® Granulated

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy138 kcal176.92%
    • Total Fat6.60 g8.46%
    • of which saturates1.00 g0.36%
    • Total Carbohydrate12.00 g4.36%
    • of which sugars2.40 g0.87%
    • Fibre7.60 g27.14%
    • Protein0.43 g0.86%



    Preheat the oven to 175C° and line a round cake tin with baking parchment or grease heavily.


    With a mixer, blend together the oil, milk, lemon juice, sugar, and a pinch of salt. Add the flour and mix it all into a crumbly dough.


    Put the dough in the baking tray and press firmly into the bottom.


    Bake at 175C° until golden-brown (approximately 15 minutes). Set aside to cool down. Set the oven to 160C°.


    While the crust is cooling down, create the filling by combining the yogurt, eggs, lemon juice, cornstarch, and Splenda Granulated well. Do not use the lemon zest.


    Pour the filling over the cooled crust and bake for 35 minutes until the sides turn slightly golden-brown.


    Let the cake first cool down at room temperature and afterward in the refrigerator before slicing, and sprinkle with lemon zest as the finishing touch.

    Made with

    Splenda Granulated Sweetener

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