Lemon sponge cake (healthy version)

The lemon cake is a classic in the pastry world. Surely you will remember it for being one of the easiest to make when you were little, but you will also have taken into account the amount of sugar that was added. Today we have set out to teach you a fit and healthy recipe, low in sugars and with natural ingredients.

Without refined sugar and with natural yogurt

Lemon yogurt was the main ingredient for this cake, but simply because of its aroma. To avoid its use (since it usually has no nutritional value), we opted for a natural yogurt, freshly squeezed lemon juice and zest. I assure you that we will get the same flavor (even more enhanced), without becoming acidic.

bizcocho de limón saludable

When you make the zest of the lemon, you should not incorporate the white part of the peel, just the yellow color. In this way there will not be a too citrus cake and there will be no need to add too much sweetener. In addition, yogurt contains naturally occurring sugars, so it favors that typical sweetness.

It is a very simple recipe to make, with ingredients that we all have at home and that can satisfy the craving of a nostalgic snack.

Ingredients

  • 360 grams of oatmeal
  • 1 envelope of yeast
  • The zest of a large lemon (or 2 small ones)
  • The juice of one large lemon
  • 2 eggs and 1 egg white
  • 1 teaspoon of sweetener
  • 1 teaspoon of vanilla essence (optional)
  • 2 tablespoons of extra virgin olive oil
  • 125 grams of plain yogurt

Preparation

We mix the wet ingredients

In a bowl, pour the eggs, the extra virgin olive oil, the yogurt, the juice and the zest of the lemon, the vanilla essence and the sweetener. We beat until a homogeneous mixture remains.

We sift the flour and yeast

With the help of a metal mesh strainer, sift the flour and yeast to make a more spongy and regular dough.

Personally, I like to sift directly into the bowl of the first mixture, to be able to gradually integrate the flour.

To the mold!

When we have the flour and the yeast completely integrated, we pass it to a mold suitable for ovens.

Although in the classic recipes the mold is greased with butter, we will put a vegetable paper so that it does not stick or burn.

We put it in the oven

In a preheated oven, put the cake and let it cook for 30 minutes at 180º. When the half hour passes, we do the stick test. If it is still stained, let it cook for 10 more minutes.

bizcocho de limon fit