Our moist and tender lemon cake has all the goodness of VOSKOS Greek Yogurt – and no butter!

Ingredients

1 1/2 cup gluten free flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup VOSKOS® Nonfat Greek Honey
1 1/3 cup sugar, divided
3 eggs
2 teaspoons grated lemon zest (from 2 lemons)
1/2 teaspoon vanilla extract
1/2 cup canola oil
1/3 cup freshly squeezed lemon juice

Directions

Pre-heat oven to 350 degrees F. Grease a 8 1/2 x 4 1/2 x 2 1/2 loaf pan, line bottom of pan with parchment paper.

In a medium bowl mix the flour, baking powder and salt to combine. In a large bowl mix together VOSKOS® Nonfat Greek Honey, eggs, 1 cup sugar, lemon zest, and vanilla extract.

Slowly blend in the dry ingredients, blend until well combined. Using a spatula, fold in 1/2 cup of canola oil into the batter.

Pour batter into prepared greased loaf pan and bake for 50 minutes.

Meanwhile, on the stove cook the remaining 1/3 cup sugar and lemon juice until the sugar dissolves. Set aside.

When the cake is done, allow to cool in pan for 10 minutes. Carefully place cake on a platter and pour the lemon simple syrup on the cake to soak in. Cool and serve.

Nutrition

Serves: 8

Calories: 272
Total Fat: 12 g
Carbohydrate: 36.3 g
Protein: 5.1 g

Voskos®

Lemon Yogurt Cake

Ingredients

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Nonfat Greek Honey