Lemon Ginger Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • For the cake:
  • 1½ cups whole wheat pastry flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 tsp ginger
  • 1 cup coconut sugar
  • zest of two lemons
  • 3 eggs
  • 1 cup plain whole milk yoghurt
  • ½ cup olive oil
  • 1 tsp vanilla extract
  • For the glaze:
  • 3 tbsp honey
  • juice of 1 lemon
Method
  1. Preheat oven to 350F
  2. Line a loaf tin with parchment paper, or grease well
  3. In a medium bowl, whisk together flour, baking powder, salt and ginger. Set aside
  4. In a large bowl, use your fingertips to rub the lemon zest into the sugar until fragrant and well combined
  5. Whisk the eggs, yoghurt, olive oil, and vanilla into the sugar mixture, and then whisk the flour mixture into the wet ingredients
  6. Tip the mixture into the loaf tin, and bake for 55-60 minutes until a toothpick comes out clean
  7. When the cake is done, remove from the oven and cool on a wire rack. When the cake is still warm, poke a few holes into the top of the cake with a fork or toothpick. Add the honey and lemon juice to a mug, microwave for 45 seconds, and give it a quick whisk, then drizzle the glaze over the top
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/lemon-and-ginger-cake/