Lemon Cake Recipe

How to make Lemon Cake


  1. Preheat the oven to 180°C (or 160°C fan-forced). Grease a 20cm round cake pan and line with baking paper.
  2. In a large bowl, whisk together the sugar, lemon zest, yogurt, oil, eggs and vanilla extract until combined.
  3. Add the oat flour*, almonds, baking powder and a pinch of salt and whisk until combined and batter is smooth.
  4. Pour mixture into the prepared pan and bake for 35-40 minutes, or until a skewer inserted into the centre of the cake comes out clean.
  5. Cool the cake in the pan for 15 minutes, then transfer to a wire rack.
  6. Meanwhile, make the lemon syrup, place lemon slices in a saucepan of boiling water and simmer for 1 minute. Drain and reserve. Combine sugar, reserved lemon juice and ½ cup of water in the same saucepan and stir over low-medium heat until sugar dissolves. Simmer for 1 minute. Add lemon slices and simmer for a further 5 minutes or until syrup has thickened and lemon slices are tender. Set aside to cool.
  7. Serve cake with yogurt, lemon slices and drizzled syrup over the top.

*Tip: To make your own oat flour, you need 2 cups of GoldenVale rolled oats. Place in a blender or food processor. Blend for approximately 45 seconds to 1 minute, depending on the machine, until the oats have turned into a fine powder.

If you see any larger flecks of oats, blend for longer. Sieve flour discarding any larger flecks.

You can store flour in a labelled and dated airtight container for up to 3 months.

Note: Since whole grain flours contain natural oils, they do not last as long as refined flours.