Lemon & Sunflower Cake
Serving Size
1 slice
Servings
16
Prep Time
10 min
Cook Time
35-40 min
Ingredients
1 1/2 cups
whole grain flour blend
1 teaspoon
baking powder
2
eggs
1 teaspoon
pure vanilla extract
1/2 cup
light brown sugar
1/4 cup
olive oil
1 cup
non-fat Greek yogurt
1/2 cup
pureed fruit such as pear or applesauce
2 lemons
zest and juice
1/2 cup
hulled sunflower seeds, plus extra for garnish
Directions
- Preheat oven to 350°F.
- In a large bowl, whisk flour and baking powder.
- In a separate bowl, whisk eggs with vanilla, brown sugar, olive oil, yogurt, and pureed fruit. Add wet ingredients to flour mix and mix well, then fold in lemon and sunflower seeds.
- Pour batter into a greased rectangular baking dish and sprinkle with sunflower seeds.
- Bake for 35-40 minutes and let cool.
- For optional glaze: Mix 1 Tbsp soft goat cheese, 1 Tbsp light brown sugar, juice of 1/2 lemon, and 1/2 teaspoon water, and drizzle over cake. (Serves 4, double as needed as glaze does not keep well.)
- Handy Hint: Make your own multigrain baking mix to get a variety of grains. Try a blend of: rye, spelt, whole wheat, quinoa, brown rice or barley flours.
Nutrition Information
| Calories | 154.2 |
| Fat | 9.7 g |
| Saturated fat | 2 g |
| Polyunsaturated fat | 1.6 g |
| Monounsaturated fat | 5.3 g |
| Cholesterol | 5.6 mg |
| Sodium | 131.1 mg |
| Carbs | 14.6 g |
| Fiber | 5.5 g |
| Protein | 5.4 g |
Jackie Gentilesco