Simple Spelt Lemon Yoghurt Cake

An easy one-bowl lemon yoghurt cake made with spelt flour. This was inspired by an Australian recipe I saw online. In my video, I explain step-by-step my tips on how I adapted this recipe from self-raising flour to using white spelt flour. And how much baking powder and or baking soda (bicarbonate of soda to use).

This cake was so delicious straight from the oven with vanilla ice cream. A moist with a great texture. A perfect treat to whip up for afternoon tea, dessert or a special breakfast cake – Italian style.

I haven't tried making this recipe gluten-free or without eggs. If you need it to be lactose-free please use lactose-free yoghurt. For gluten-free try a store-bought blend.

Flour
The original inspired recipe used self-raising flour. But I never bake with wheat flour or self-raising flour. So I have tweaked the recipe to work using white spelt four and adding baking powder and baking soda. I haven't tested this recipe using wholegrain spelt flour, but I would imagine it would also be delicious.

*Sugar
I reduced the amount of sugar from the original recipe by half a cup. The original recipe was 2 + 3/4 cups. I used 2 + 1/4 cup and it still tasted amazing!

Lemon
I added an extra 2 teaspoons for an extra lemony taste.

Inspired by source: simple lemon yoghurt cake

Takes = 10 minutes prep.
Bakes = 45-50 minutes
Makes = 12 slices

Wet Ingredients 5

• Neutral oil – 135g (3/4 cup)
• Lemon juice – 6 tsp
• Eggs – 2 large 100g (for 2)
• Greek or Turkish natural yoghurt (or lactose free) – 250g (1 cup)
• Lemon zest – from 2 lemons

Dry Ingredients 5

• White sugar*– 250g (1+1/4 cup)
• White Spelt Flour – 280g (2 cups)
• Baking powder – 2 teaspoons
• Baking soda (bi carb) – 1 teaspoon
• Salt – 1/4 ts

Method

1. Preheat oven to 180˚C or 160˚C fan (check your oven you might want it a little higher). Grease and line a 23cm cake tin. I only add paper to my base. A viewer told me the oven temperate should be higher so it doesn't sink.
2. In a large mixing bowl mix oil, lemon juice, lemon zest, eggs, yoghurt and sugar. Sift over remaining ingredients and combine until well blended. I use a silicone spatula this works best for me.
3. Pour into your prepare tin and bake for 45-50 minutes until the skewer comes out clean. The original recipe said 30 minutes but mine took longer.
4. Remove once cooked and allow to cool for 10 minutes then remove the outer ring. We can never wait until it's completely cool so we eat after about 20 minutes. But if you can wait. Leave to cool, then dust with icing sugar before serving. Perfect also serve in with summer berries.