Sweet Recipe

Sunshine Lemon Yoghurt Cake

Prep time: 10 minutes
Cooking time: 50 minutes

Product Used

Extra Virgin Avocado Oil


  • 125 g spelt flour
  • 125 g quick cook polenta
  • 3 teaspoons baking powder
  • 125 ml honey
  • zest and juice of 2 lemons
  • 1 teaspoon vanilla extract
  • 125 ml avocado oil
  • 250 ml Greek yoghurt
  • 3 eggs


PREHEAT your oven to 160°C fan-forced (320℉).

COMBINE avocado oil, honey, lemon zest and juice, vanilla, yoghurt and eggs in a bowl.

ADD the flour, polenta and baking powder, and mix to form a smooth batter.

POUR the batter into a lined loaf pan.

BAKE for 50 minutes or until cooked through.

COOL for at least 30 minutes.

SERVE by itself or spread lavishly with vanilla yoghurt frosting.

This recipe is

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