Juicy, soft and refreshing – yeees baby, we’re talking about lemon cake. And like everything on my blog, this cake is of course especially healthy and prepared only with the freshest ingredients :). As it happens, it is also free of refined sugar and oil, meaning completely care-free. As a sweetener I use dates, alternatively, you can use dried apricots – but I haven’t tested that myself yet. Compared to dates their taste is a bit more intense and you are more than welcome to try it out and let me know how it tastes 🙂
There are different versions of the cake, as I baked it already for the third time. Every time a little bit different and every time very tasty! Here I share the best two versions with you. You can find the third recipe on Youtube. Every time I used different flour. Feel free to use another one if you don’t have the right flour at home.
If you take it seriously, every juicy lemon cake comes with a juicy icing. Of course, you are very welcome to do so. Since I don’t have any icing sugar at home, this has been left out 🙂 If you go for the icing version, I can recommend the healthier variant by *Xucker.
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- easy recipe
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- soft and juicy lemon cake
Ok, let’s start baking. The first version is a marzipan cake, the second one strongly resembles a classic lemon cake.
Marzipan lemon cake:
- Serves: 34
- Serving size: 4
- Calories: 229.4
- Fat: 3.7
- Saturated fat: 0.6
- Trans fat: 0
- Carbohydrates: 30.2
- Sugar: 20
- Fiber: 7
- Protein: 16
- Dough
- 250 g vegetable yogurt (soy or coconut)
- 120 g soft dates
- Juice and peel of 1 lemon
- 50 g cornstarch
- 100 g almond flour
- ½ teaspoon psyllium seeds (also works without)
- ½ teaspoon sodium bicarbonate
- 1 pinch of vanilla
- A mini baking dish [15 cm) can of course also be larger, but the quantities are for a small form.
- Version 1 is more of a marzipan-lemon cake. Due to the almond flour, the cake comes with a marzipan taste. Depending on the choice of flour, it is stronger or weaker. I used the almond flour from Govinda (with my discount code annelinawaller10 you'll receive 10% discount).
- Preheat oven to 180°C top and bottom heat.
- Puree dates, lemon juice, lemon peel and yogurt in a mixer into a cream.
- Depending on the strength of the mixer, add the other ingredients directly or mix together in a bowl.
- Grease the baking tin with coconut oil and sprinkle with breadcrumbs or flour (I use corn semolina/polenta).
- Pour the dough into the tin and bake in a preheated oven until golden brown.
- Sprinkle with Xucker or spread with Xucker lemon glaze after preference.
Classic Lemon Cake:
- Serves: 30
- Serving size: 4
- Calories: 229.4
- Fat: 3.7
- Saturated fat: 0.6
- Trans fat: 0
- Sugar: 20
- Fiber: 7
- Protein: 16
- Dough:
- 250 g vegetable yogurt (soy, coconut or lupines)
- 120 g soft dates
- Juice and peel 1 lemon
- 75 g teff flour
- 60 g almond flour
- 1 teaspoon baking powder
- 1 pinch of vanilla
- A mini baking dish (15 cm) can of course also be larger, but the quantities are for a small form.
- Preheat oven to 180°C top and bottom heat.
- Puree dates, lemon juice, lemon peel and yogurt in a mixer into a cream.
- Depending on the strength of the mixer, add the other ingredients directly or mix together in a bowl.
- Grease the baking tin with coconut oil and sprinkle with breadcrumbs or flour (I use corn semolina/polenta).
- Pour the dough into the tin and bake in a preheated oven until golden brown.
- Sprinkle with Xucker or spread with Xucker lemon glaze after preference.
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- maca cinnamon banana bread
I have used the almond flour, teff flour and psyllium seeds from Govinda (with my discount code annelinawaller10 you’ll receive 10% discount). Ad
If you baked one of the two lemon cakes or another version of it, I’m happy to hear how you like it. Comment here or share your baked goods on Instagram. Don’t forget to tag me so I can see it.
Love,
Annelina
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