HOW TO MAKE KETO YOGURT LEMON CAKE - SOFT, FLUFFY & EXTRA MOIST !
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1. The Ultimate Keto Bread Recipes
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3. The Ultimate Keto Cookbook
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Coconut flour (
Almond flour (
Baking Powder (
Monk fruit (
6 inch or 15 cm round pan with a removable bottom ( SV5t1)
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This has got to be one of the easiest cakes to make and no tools required. Yogurt is a classic addition to make cakes soft, fluffy and extra moist. I used unsweetened Greek yogurt for this recipe, but you can use unsweetened plain yogurt too. Lemon juice and zest are a good addition to add flavor and the hint of tanginess makes the cake so refreshing and delicious.
The recipe can be viewed and printed at this link;
NUTRITION INFO
COCONUT FLOUR VERSION
[ Total Servings = 8 ]
Per Serving ;
Total Carb = 1.6 g
Dietary Fiber = 0.4 g
Net Carb = 1.2 g
Calories = 104
Total Fat = 9.1 g
Protein = 4.3 g
ALMOND FLOUR VERSION
[ Total Servings = 8 ]
Per Serving ;
Total Carb = 5.3 g
Dietary Fiber = 2.1 g
Net Carb = 3.2 g
Calories = 220
Total Fat = 18.4 g
Protein = 8.4 g
DRY INGREDIENTS
Coconut flour = 60 g / 1/2 cup (OR Almond flour = 240 g / 2 cups
Baking Powder = 8 g / 2 tsp
Monk fruit = 50 g / 1/4 cup (OR any keto friendly sweetener.)
Zest from 1 lemon
A pinch of salt
WET INGREDIENTS
Unsweetened Greek or Plain Yogurt = 160 g / 2/3 cup
Eggs = 3 large whole eggs
Coconut Oil = 60 ml / 1/4 cup (You can also use olive oil or melted butter)
Fresh lemon juice = 15 to 30 ml / 1 to 2 tbsp (In the video, I used 15 ml but if you prefer a stronger lemon taste, you can add up to 30 ml or 2 tbsp)
Vanilla extract = 1 tsp
DIRECTIONS
1. Preheat the oven to 325 F or 170 C.
2. In a bowl, add all the wet ingredients and whisk until well combined. Set aside.
4. In another bowl, add all the dry ingredients and mix until well combined.
5. Add the wet ingredients into the dry ingredients and whisk until well combined. The batter is thick and smooth.
6. Pour the batter in a greased pan lined with parchment paper at the bottom. In the video, I used a 6 inch or 15 cm round pan with a removable bottom. You can also use a spring form pan. Spread evenly.
7. Bake at the middle rack for 30 to 35 mins or until cooked.
8. Cool completely.
9. Dust with powdered sweetener (optional).
10. The cake can be kept at room temperature for a few days provided you have a cool climate. Otherwise, it's best to refrigerate earlier up to 1 to 2 weeks.
NOTE
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I'm Angelo, creative director here at FlyingOverTr0ut. I also make sketches, commercial parodies, music videos, short films, drama, 9 hour videos of me sleeping, and videos with my Greek immigrant mom.
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Lemon Olive Oil Cake - one bowl, no mixer!
This Lemon Olive Oil Cake is a real treat, baked with extra-virgin olive oil, which not only is a healthy fat but a delicious flavor to bake with resulting in an incredibly moist cake! The easy prep of an olive oil cake is the best part. All you need is one bowl, a whisk (no mixer required!), and a few ingredients including fresh lemon juice and zest.
RECIPE HERE-:
This is perfect for warmer weather or Easter dinner.
The olive oil makes this cake stay moist for days, so it’s perfect to make ahead of time. With a light, refreshing taste from the lemons, it’s a crowd-pleaser that isn’t too heavy or rich.
It’s hard to mess up an olive oil cake. There’s no butter to soften, no electric mixer required, no frosting to make (just a dusting of powdered sugar if you want), and you probably already have all the ingredients you need.
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Ingredients and Substitutions:
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- Extra-virgin olive oil
- Sugar
- Eggs
- Plain yogurt – I used plain whole milk yogurt (Stonyfield Brand). Greek yogurt will also work. I recommend whole milk yogurt. You can also use 3/4 of the amount of buttermilk, regular milk, or a plant-based milk
- All-purpose flour
- Salt, Baking Powder, and Baking Soda
FULL RECIPE HERE:
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RECIPE:
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115g room temp butter ( 1 stick)
100g Sugar ( ½ cup)
Zest of 2 lemons
2 room temp eggs
80g room temp Yogurt (1/3 cup)
60g room temp Milk (1/4 cup)
45g Lemon Juice (3tbsp)
160g Allpurpose Flour ( 1 cup + 2 tbsp)
2 tsp Baking powder
¼ tsp Salt
Lemon Cream Cheese Frosting:
150g Cream Cheese (5,5 ounces)
120g Heavy Cream ( ½ cup)
60g powdered sugar
1 tsp Vanilla
The Zest of 1 Lemon
Written recipe:
Enjoy! ♥
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Lemons!????️????????️
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