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


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


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

Miryam's original recipe

Yield: 8 servings

Total Time: 1 hour



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


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.

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  1. Oh boy. I love doughnuts and those look great! Since I don’t have whole wheat pastry flour here, I blend normal wheat wheat flour in the food processor (a tip from the King Arthur baking hotline) and that seems to make it a little lighter. Maybe that would help. And do you ever put your oven on the lowest setting for a minute or so, turn it off, and put your yeasty dough in there? That’s the only way yeast doughs rise for me. It’s just an idea. :)

  2. Yummy and really cute looking too!

  3. Thanks Hamannde,

    will think of that next time I work with yeast dough!


  5. Regarding the (lack of) rising: I suggest cutting back on the salt (or even omitting it entirely), as salt retards the activity of the yeast. Also, since gluten development is key to high rising yeast breads, and whole wheat pastry flour is specifically made for recipes where gluten development is not desired, I would suggest pairing the whole-wheat pastry flour with a good bread flour.

  6. HI! I actually haven’t tried your recipe but I am a fellow lover of baking with whole grains and so I thought I would chime in with a tidbit since you asked for advice on how to make them fufflier.  And I see that you wrote this post several years ago so you may already know this now but in case you don’t, I will share anyways.  I have learned that using pastry flour doesn’t equate to fluffy baking items.  Pastry flour comes from a soft wheat berry where as regular all purpose flour and whole wheat all purpose come from a hard wheat berry.  The soft wheat berries used to make pastry flour actually contain less gluten, and gluten is the thing that helps with the spongy, fluffy texture.  Yeast needs gluten in order to really give its best rise.  That’s why gluten free bread is not known to be soft or spongy. So a soft wheat berry (Pastry flour) doesn’t have as much gluten as regular whole wheat flour. To make them fluffier you can change your flour to regular whole wheat or just add more vital wheat gluten in the recipe, you don’t need more yeast.  I hope this makes sense and helps! 

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