Here’s a detailed, unique article about “Lemon Yogurt Cake No White Flour” with a step-by-step method for making it:

Lemon Yogurt Cake (No White Flour) – A Moist and Zesty Delight

If you’re craving a dessert that is both healthy and irresistibly flavorful, the Lemon Yogurt Cake with no white flour is your answer. This cake combines the natural tang of lemon with the creamy softness of yogurt, while using wholesome flours instead of refined white flour. It’s perfect for breakfast, afternoon tea, or a light dessert.

Ingredients

Dry Ingredients:

• 1 ½ cups whole wheat flour or spelt flour
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• ¼ teaspoon salt

Wet Ingredients:

• 1 cup plain yogurt (full-fat for best texture)
• 3 large eggs
• ¾ cup honey or maple syrup
• ⅓ cup olive oil or melted coconut oil
• Zest of 2 lemons
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

Optional Topping:

• Powdered sugar (for dusting)
• Thin lemon slices or candied lemon peel

Step-by-Step Method

Step 1: Preheat and Prepare

1. Preheat your oven to 350°F (175°C).
2. Grease a 9-inch (23 cm) round cake pan and line it with parchment paper to prevent sticking.

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