Lemon Yoghurt Spelt Cake

This moist, tangy lemony spelt cake, adapted from Donna Hay, uses Greek yoghurt and sunflower oil rather than butter for a moist, soft, delicate crumb that just melts in your mouth, and to cut down on calories and sugar intake, a combination of applesauce and stevia works as a substitute. It is very easy, quick to mix and freezer friendly.

	Lemon Icing
300 g Refined spelt flour 2 tsp Baking powder 180 ml Sunflower oil 2 Eggs, at room temperature 1 tbsp Finely grated lemon rind 60 ml Lemon juice 300 g Plain Greek-style thick yoghurt 100 g Unsweetened applesauce 1 g Pure stevia extract powder 1 tbsp Savoury leaves	160 g Icing sugar, sifted 1 tbsp Lemon juice 1/2 tbsp Boiling water

Preheat oven to 160C/320F. Grease and flour a 25cm non-stick bundt pan. Whisk together the spelt flour and baking powder.
Place oil, eggs, lemon rind, lemon juice, yoghurt, applesauce and stevia in a large bowl and whisk to combine. Sift over the flour mixture and stir until smooth.
Pour the cake batter into prepared cake pan and bake for 50–55 minutes or until a skewer inserted comes out clean. Allow the cake to stand in the pan for 5 minutes.
To make the lemon icing, combine the icing sugar, lemon juice and boiling water. Carefully turn the cake out onto a cake stand and spoon over the icing while the cake is still warm. Sprinkle with savoury leaves and allow to set for 10 minutes before serving.

Apt3D

Lemon Yoghurt Spelt Cake