Italian Lemon Yogurt Cake (Sugar-Free)
Ingredients:
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- Wet Ingredients
- 1 cup plain coconut yogurt (or whole milk yogurt)
- 2 teaspoons stevia powder (or adjust to taste)
- 3 large eggs
- 2 teaspoons grated lemon zest (from 2 lemons)
- ⅓ cup freshly squeezed lemon juice
- ½ teaspoon pure vanilla extract
- ½ cup olive oil
- Lemon Syrup
- ¼ cup freshly squeezed lemon juice
- 2 teaspoons stevia powder (or adjust to taste)
Optional Glaze
- Juice of 1 lemon
- 1 cup powdered erythritol or sugar-free powdered sweetener
Instructions:
1. Preheat and Prepare the Pan
Preheat the oven to 350°F (175°C). Grease an 8½ x 4¼ x 2½-inch loaf pan and line the bottom with parchment paper or use baking spray.
2. Mix Dry Ingredients
In a large bowl, sift together the flour, baking powder, and salt.
3. Combine Wet Ingredients
In another bowl, whisk together the yogurt, stevia, eggs, lemon zest, lemon juice, and vanilla extract.
4. Incorporate Dry and Wet Mixtures
Gradually add the dry ingredients to the wet mixture, whisking gently until combined.
5. Fold in Olive Oil
Using a spatula, fold in the olive oil until the batter is smooth and fully incorporated.
6. Bake the Cake
Pour the batter into the prepared pan. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
7. Prepare the Lemon Syrup
While the cake bakes, heat the lemon juice and stevia in a small saucepan over low heat until the stevia dissolves. Set aside.
8. Cool and Add Syrup
Allow the cake to cool in the pan for 10 minutes. While warm, pour the lemon syrup evenly over the cake to soak in. Let the cake cool completely.