"A lemony, light, and fluffy yogurt cake pushing your tartness levels with a vibrant berry finish!"
Lemon Yogurt Cake with White Chocolate, Cranberries, and Basil
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 15mins
Cook time: 15mins
Serves or Makes: 8
Recipe Card
ingredients
- 1 each Egg
- 1 each Lemon
- 1/2 cup Greek Yogurt
- 2 splash Vanilla Extract
- 2 tablepoons Maple Syrup
- 3/4 cup Blanched Almond Flour
- 1/4 teaspoon Baking Powder
- 1/4 teaspoon Kosher Salt
- 1/2 tablespoon Turmeric
- 1/3 cup White Chocolate
- 1 cup fresh Cranberries
- 10 leaves Basil
Method
Step 1
Preheat the oven to 350°F.
Step 2
Zest and juice the lemon.
Step 3
In a medium-sized bowl, beat the egg with a whisk, then combine it with the lemon zest and juice, yogurt, 1 splash of vanilla, and the maple syrup. Add in the almond flour, baking powder, 1/4 tsp of salt, and turmeric - whisk until fully incorporated and smooth.
Step 4
Line a 7-inch spring form pan with parchment and grease with a little oil. Pour in the batter, then bake for about 15 minutes. The cake should be soft and spongy, not firm, when done.
Step 5
While baking, cook the cranberries in a small pot with the other splash (make it a large one) of vanilla and a pinch of salt. They are done when the cranberries pop and the liquid is reduced so it resembles a jam.
Step 6
When the cake is out of the oven, melt the white chocolate in the microwave on low heat in 45-second intervals. Stir in a drop oil to help it stay loose, then drizzle over the cake.
Step 7
Dollop the cranberry chutney in different places on the cake.
Step 8
Stack 4 basil leaves on top of each other, roll them into a tight bundle, then slice thin into a chiffonade. Sprinkle over the cake and decorate the plate with the remaining six leaves (whole or cut into pieces, depending on their size).
Step 9
Serve warm for dessert, snack, or even breakfast if you prefer something with a hint of sweetness!