I have had a very busy day today. I decided to do the $21 Challenge this week for the menu plan as our freezer is so full. I decided not to visit the grocery shop and hit the pantry and freezer instead. So I took inventory of them both and figured out what we are having from that. I found some treasures I forgot we had in the freezer so it is good to do this every now and then.
For my recipe this week I have Gluten Free Lemon Yoghurt Cake. I saw this recipe on Planning With Kids and loved it on sight, before I even made it. Thanks Planning Queen for allowing me to share this with you.
Gluten Free Lemon Yoghurt Cake
Ingredients
- 125 grams butter softened
- 1 cup caster sugar
- finely grated rind of a lemon
- 3 large eggs
- 1 tablespoon lemon juice
- 1 1/2 cups gluten free self raising flour (I use Orgran)
- 1/2 cup greek style yoghurt (I have also use natural yoghurt with success)
- Optional: gluten free icing sugar for dusting
Method:
- Preheat oven to 180 degrees Celcius
- Prepare your cake tin, I used a round cake tin and sprayed with oil spray
- Place softened butter, sugar and lemon rind in a medium sized bowl and beat until light and creamy.
- Add eggs one at a time, beating well in between adding the next egg.
- Fold in lemon juice, then add half the gluten free flour, half yoghurt and combine well, then add the other halves combining well again with a wooden spoon.
- Pour into pan. Bake for about 35 minutes. The skewer will come out clean when it is cooked.
- Allow the cake to cool in the pan for 15 minutes before turning out on to a rack.
- Dust with icing sugar.
Weekly Menu Plan
Monday – Satay Stir-fry vegetables with steamed rice. – I use Eskal Nut Free Satay Sauce for the sauce. Yummy!
Tuesday – Oven Baked Risotto – made with pumpkin and spinach
Wednesday – Red Lentil Bolognaise – served over gluten free pasta
Thursday – Falafels with homemade wedges and salad
Friday – Rice Noodle Cakes for me, Burgers for the boys and salad for all
Saturday – Quinoa Chilli for me and Easy Slow Cooker Lasagne for the boys
Sunday – Simple Suppers (meaning leftovers!)
The great thing is I only need a few things to make all these yummy food – isn’t it great?
One more week before my Little Man goes to school for the first time. Pass the tissues please.
Oh and I am linking to Org Junkie‘s Menu Plan Monday.
YUM…This sounds absolutely DELICIOUS.
This website is a godsend. I’ve never actually been activly looking for a gluten free advisor, but i guess i’ve got one now.
Great blog – keep up the good work.
mmm even if don’t make it gluten free , I want to try this
Ps Are you vegetrarian now ?
MY little men have another year before school -I am nervous already.
Hey Trish, I have been vegie for 20 years now – I am not a fan of red or white meat – just don’t like the taste! I eat fish though (so not a ‘true’ vegetarian)
This looks awesome! We recently found out we are gluten intolerant (well, 1 of my daughters and I are) so will definitely be going over everything in your blog.
Love you menu plan too!
I decided to follow those going to the conference and am so glad I came across your blog! Have an awesome day, I look forward to more of your delicious recipes and things.
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Thanks so much for coming by and your kind words
Hi there!
This cake was fantastic, my husband declared ” I can’t believe it’s not gluten” .. praise indeed
Once it had come out of the oven I used a skewer to make many tiny holes, then poured in some lemon syrup ( lemon juice and sugar heated in a pan), this really helped the flavour and moistness. I also added some lemon drizzle icing once it had cooled – but that maybe a little toooo much sugar for some!!!
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Thanks so much for your comment, I am so glad you tried the recipe and that you enjoyed it! Yes ‘ I can’t believe its not gluten’ is very high praise. Fantastic idea with the skewer and the lemon syrup… mmmm. Too much sugar? Nope cannot be possible!
well yes … that is too true!!!!
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