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Lemon Mint Yogurt Cake

February 27, 2013

Lemon Mint Yogurt Cake
The inspiration for this cake came when I spotted a recipe for a lemon basil olive oil cake.
 I love the idea of baking with fresh herbs, but I assumed basil would give a strong savory tone to a “cake”. With March approaching, mint was on my mind so I ran with the idea. I absolutely love the flavors of mint and lemon together. Why not love them in a cake?
This recipe is probably more of a sweet bread than a cake. It lacks a glaze or icing, but quickly makes up for it by being extra moist, which the yogurt and natural liquid sweetener help create. It’s filled  with a nice lemon minty flavor but doesn’t go overboard in the sweetness factor. I like this balance because it makes the perfect afternoon snack. Fresh mint leaves will help with your daily green intake (who doesn’t want to eat their greens in a cake?) while creating a refreshingly unique flavor.

Lemon Mint Yogurt Cake

Lemon Mint Yogurt Cake  (egg free)

Print Recipe

1/3 cup plus 1 Tablespoon Neutral Oil of choice, like Grape Seed Oil
1/3 cup Fresh Mint Leaves, lightly packed
1/4 cup Fresh Lemon Juice
1/2 cup Plain Organic Yogurt
3/4 cup Honey or Maple Syrup
2 generous Tablespoons Fresh Lemon Zest
1/2 teaspoon Sea Salt
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 cup White Wheat Flour
1/2 cup White Spelt Flour

In a food processor, process the fresh mint leaves, oil and lemon juice together until smooth. In a small mixing bowl, add mint oil mixture, yogurt, honey or maple syrup, and lemon zest. Mix until all combined. Add the salt, baking powder and baking soda to the mixture. At this time, it will fizz and increase in volume. That’s okay! Just add the flour, 1/2 a cup at a time and mix until just combined. Pour the mixture into a greased 9 inch baking dish or cake pan. Bake at 350 for 35-38 minutes. When a toothpick is inserted, it should come out clean and when you move the cake, it should not wiggle, but bounce slightly.

Allow the cake to cool for 10 minutes before cutting into. Garnish with fresh mint leaves and serve warm or at room temperature. Store leftovers covered at room temperature.
PRINT RECIPE

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Filed Under: Cakes & Cupcakes Tagged With: Honey & Honey Powder, Lemon, Mint

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Comments

  1. Lana | MyHappyDessert says

    March 2, 2013 at 8:40 pm

    Just found you through Foodgawker and have added your RSS to my blog reader – I love new blogs! And I can’t wait to try this yogurt cake – it looks delicious.

    Reply
  2. Anna @ Your Healthy Place says

    February 27, 2013 at 5:46 pm

    The texture of this looks amazing! I love the sound of lemon and mint together – heavenly! This is a cake I imagine having with tea late afternoon. Amazing :)

    Reply
  3. Julia {The Roasted Root} says

    February 27, 2013 at 2:21 pm

    Perfect timing! I recently acquired more yogurt than I know what to do with and was wanting to make a cake with it. I thought I’d have to look for a recipe, but here it is! Mind if I post it on my site after baking it? ;) Hope your day’s going well so far!

    Reply
    • Annie says

      February 27, 2013 at 9:21 pm

      Thanks Julia! You can definitely post it. :) Hope you like it!

      Reply

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Dessert obsessed & plant-based recipes lover. Hi, I'm Annie! Join me in living a natural & sweet life.

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