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Oat Flour Lemon Cake

Oat Flour Lemon Cake

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  • 12

    Servings

  • 10 min

    Preparation Time

  • 45 min

    Cook Time

  • Rating

This moist and tender single-layer cake is easy to make and doesn’t require a mixer or specialty baking tools beyond a cake pan, a bowl, and a whisk. It can be enjoyed as a sweet treat on its own, or you can dress it up with seasonal fruit for a special springtime dessert.

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Ingredients

  • 1 cup Quaker® Oat Flour
  • 1/2 cup granulated sugar
  • 1 lemon, zested (tbsp)
  • 1/2 cup plain 2% fat Greek yogurt
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1 tbsp vanilla extract
  • 1/4 tsp almond extract
  • 1/2 cup ground almonds
  • 2 tsp baking powder
  • 1/2 tsp fine salt
  • Icing sugar, for dusting

Cooking Instructions

  • Preheat the oven to 350°F. Grease a 9-inch round cake pan; line with parchment paper.
  • In a large bowl, whisk together the sugar and citrus zest. Add the yogurt, oil, eggs, vanilla extract and almond extract (optional) and whisk until combined.
  • Add the Quaker® Oat Flour, almonds, baking powder and salt and whisk until combined and no lumps are visible. Pour mixture into the prepared pan and bake for 30-35 minutes, until a tester inserted into the center of the cake comes out clean. Cool the cake in the pan on a rack for 15 minutes, then tip out onto the rack to cool completely.
  • Dust with icing sugar before slicing to serve. The cake will keep, well-wrapped, at room temperature for up to 3 days.

Key Products

Quaker® Oat Flour
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