Lemon Cake Healthy

• 總時間: 50 minutes

食材

250g plain wholemeal/white flour

2 heaped tsp baking powder

100g flaxseed

Zest of 2 lemons

Juice of 1/2 lemon

3 eggs

250g Yoplait Skyr yoghurt

4tbsp honey

Topping:

90g light cream cheese

110g Yoplait Skyr yoghurt

Juice & zest of 1 lemon

步驟

Preheat the oven to 170C.

Line a loaf tin with parchment paper.

In a large bowl, combine the plain wholemeal flour, baking powder, flaxseed, and a pinch of salt.

In a separate bowl or jug, whisk together the lemon zest, lemon juice eggs, Yoplait Skyr, honey, and olive oil until smooth.

Fold the wet ingredients into the dry base until everything is just evenly combined.

The batter will feel thick because of the high fibre content; if it feels very stiff, add a few tablespoons of milk until it reaches a dropping consistency.

Pour the batter into the tin and bake for 50 minutes until the loaf is golden and springy to the touch.

While the cake is still warm, mix the juice of 1 lemon with 1 tablespoon of honey and pour it over the loaf to soak in.

While the loaf cools completely, whisk together your 90g of cream cheese, 110g of Yoplait  Skyr and lemon zest until thick and cloud-like.

Spread the topping generously over the cooled loaf and finish with a little extra zest before serving with a cuppa.