honey lemon yogurt cake is a lightly sweet “anytime” treat!
So the granola’s helping.
But it’s definitely “snack-y”. And I’m craving dessert.
By sheer coincidence, Rebecca of the wonderful blog The Daily Muse posted last week about breaking the dessert habit. Rebecca writes often about healthy eating, and I really like her philosophy – that it’s not about deprival, but more about moderation and making mindful decisions.
In this post she challenged herself to give up that automatic reach-for-dessert-after-dinner (very much like I did). And my favorite take-away was “only eat a dessert you make yourself”.
I liked this rule a lot because it: a) puts you in complete control over what goes into that dessert, and b) is sort of a litmus test for how badly you really want it.
I wanted it really badly.
Honey was up next in my trial of “natural sweeteners“, and I knew just the kind of cake I wanted to make/eat.
I wanted an olive oil cake, with lots of citrus to brighten things up.
A grown up cake, perfect with a cup of tea during these soul-crushing, spirit-squashing gray winter days.
Yeah – I’m missing my sugar.
Hello there, lovely cake…
SHOP THE POST!
adapted from sixteenbeans
1 1/2 cups plain yogurt (not low-fat)
2/3 cup olive oil
1 cup honey
1 teaspoon vanilla
1 tablespoon (generous) grated lemon zest
2 tablespoons fresh lemon juice
2 1/2 cups (12 1/2 oz.) flour
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
pinch ground nutmeg
Pre-heat oven to 350. Grease a 9″ springform pan and line the bottom with parchment paper (Update: one of my readers wrote in to tell me that she made this recipe in muffin tins and they came out great! She got 22 muffins from the batch and baked them for 25 minutes. Thank you Randa!).
In a large bowl whisk eggs lightly. Add yogurt, olive oil, honey, vanilla, lemon zest and juice, whisking till combined. Add remaining ingredients and whisk till just smooth and no lumps remain – do not over whisk.
Pour the batter into the cake pan and bake for 60-70 minutes, until a tester comes out clean (cover with foil if the top is getting too dark toward the end). Cool in pan on a wire rack for 10 minutes; remove from pan and let cool completely.
This cake will stay fresh for several days, well wrapped.
This delicious recipe brought to you by Sheri Silver
P.S. Isn’t that cup/plate set divine? It was my late mother-in-law’s and I’m obsessed with it. I can almost hear the mahjong tiles clicking every time I use it.
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