Whole grain lemonade cake and how to make your own oat flour

This lemon cake is nothing but delicious, easy and simple to make. If you like lemon you will love this cake.

Lemonade cake

This lemon cake? to die for.

This cake is easy, tasty and refreshing. Perfect for the summer days coming ahead.

I have actually seen this all over the Internet and not until a couple of days ago that I saw the recipe again I was reminded that this lemon cake was on my to do baking list. Since I had all of the ingredients on hand, I could not wait to try this.

I was able to tweak my recipe for the coconut and lime cake and come with this variation, superb!!

Next time making this, I am going to use almond flour though. I didn’t have any on hand because I am actually waiting for my bulk almond shipment to arrive, can’t wait.

I have used oat flour for this lemon cake but if you don’t have any, just make it like I did. It is easy peasy. You just need a cup of old fashion oats, a food processor and a minute or two.

Anyhow, I think you need to try this cake, it is lemony, easy to make and not that bad for you. A little goes a long way so don’t eat it all at once.

You must know that in a couple of weeks I will have another giveaway, just  before I go away for a month and close the blog for

Enjoy!!

How to make your own oat flour: Place 1 cup of old fashion oats into your food processor and pulverized the oats for about 1 minute. You don’t need to buy any, just make your own like I did, it is that easy :-)

Here you can see the batter right before being placed in the oven at 350F for about 40-50 minutes.

Here you can see the cake completely cooled and frosting/whip topping, which is not that sweet at all. Only 3 tablespoons of confectioner sugar in it!! You can also use maple syrup :-)

This cake is to die for. I hope you get to try it soon. You will like it a lot…. that is if you like lemon :-)

lemonade cake from eatgood4life.com

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Whole grain lemonade cake and how to make your own oat flour

Miryam's original recipe

Yield: 8 servings

Total Time: 1 hour

Ingredients:

Frosting

  • 1 cup heavy cream
  • 1 cup Greek yogurt
  • 2 tablespoons maple syrup
  • 1/4 cup frozen lemon concentrate, thawed out
  • Zest of 1 lemon

Directions:

Preheat oven to 350F. Grease and flour a 8x8 inch square baking pan and set aside.

Mix first 6 ingredients in a large mixing bowl, I do this using a regular wire whisk. Incorporate flours, baking powder, and baking soda.

Pour over prepared pan and bake for 40-50 minutes or until a tester comes out clean.

For the frosting. In a medium mixing bowl, with a hand mixer, whip heavy cream and maple syrup together until whipped. Fold in Greek yogurt, lemon concentrate and lemon zest. Frost entire cake with the frosting or just individual pieces that are to be served. This is what I did.

Inspired by Baked Bree

Nutrition facts calculated based on the recipe giving 8 servings.

13 comments

  1. Ooh, very pretty cake. I love lemon flavored desserts although it’s usually lemon bars or lemon meringue pie. Lemon cake sounds delicious :D

  2. What pretty pictures! It looks wonderful. :) But about the oat flour, did you measure out 1 cup of oat flour or did you use the 1 cup of oats, ground up into oat flour? Because when I make oat flour I normally have to use 1 1/4 cup or so to get 1 cup of oat flour. I just want to make sure! And hopefully what I’m trying to say makes sense. :)

    Oh and I love the ingredients in this! I love using oat flour because it just makes things less “healthy” tasting.

  3. Texanerin,

    I placed 1 cup of oats into the food processor and used that in the recipe. I actually did not measure it again after pulverizing to see if it gave 1 cup though so I hope it did. Next time I will measure it up again :-) Thanks for the tip!!

    Can’t wait to start using the almond flour. Maybe on this it will be good as well!!

  4. Yum! I love anything lemon! Going to give this a try tomorrow if its not too hot. :)

  5. very yummy recipe.. i love it. brilliant to use heavy cream and yogurt. might as well half the calories if people can’t tell. :)

  6. Lemons are so appropriate for summer. Refreshing flavor. This looks like a really nice recipe to try.

  7. Patti, you should try it. The frosting is for super very lemonie :-) and refreshing!!

    Honey, myfudo, thanks for the kind comments!!

  8. I cant wait to try ur recipe! ;)
    By the way I cant find lemonade concentrate in Indonesia… what substitution can I use do you think?

  9. dancingyoga,

    Hi there, I think you should be ok with lemon juice however perhaps in the frosting use a bit less otherwise the mixture maybe too liquid like. In the batter I think you should be ok. Let me know how it turns out :-)

    Thanks for visiting my blog

  10. Directions say for frosting to cream together cream and sugar – but no sugar listed in recipe? I read thru photo captions and saw 3 TBL confectioners sugar. I’m hoping that’s right, because I am making this right now…

  11. In case anyone has trouble finding good lemonade concentrate (without high fructose corn syrup), it’s really easy to make your own. I dissolved 3/4 c unrefined sugar in 1/2 c water, let cool, added 3/4 c fresh-squeezed lemon juice. That’s it! I visited several grocery stores, including Sprouts and Whole Foods and couldn’t find any frozen concentrate. Sometimes I forget I can make pretty much anything at home :) I am very excited to take this cake to a BBQ this afternoon. I’m also going to try adding candied lemon peel (also home-made) as a garnish. I must have a lot of time on my hands this weekend.

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