Italian Lemon Yogurt Cake Recipe without sugar

Lemon Yogurt Cake is so soft and delicious. Made with freshly squeezed lemon zest and juice. Makes the most perfect breakfast cake, snack and especially dessert. Pair with a cup of coffee and you have the start to a great day.

This is a really lovely dairy-free cake. I bet you have all you need to make it right now! What’s so nice is that you could adapt to how you want it to be.

Prep Time: 10 mins

Cook Time: 50 mins

Total Time: 1 hr

Servings: 1 loaf

INGREDIENTS:
1 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon kosher salt

1 cup plain coconut yogurt or use whole milk yogurt

Stevia powder

3 large eggs

2 teaspoons grated lemon zest 2 lemons

⅓ cup freshly squeezed lemon juice

½ teaspoon pure vanilla extract

½ cup olive oil

¼ cup lemon juice

¼ setvia powder

For the glaze:
juice of one lemon

1 cup confectioner’s sugar

INSTRUCTIONS:
Preheat the oven to 350 degrees. Grease an 8½ x 4¼ x 2½-inch loaf pan. Line the bottom with parchment paper. Or you could spray the pan with baking spray.

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