Lemon and sunflower cake

Have your cake without a sugar crash.

Lemon & Sunflower Cake
Serving Size
1 slice
Servings
16
Prep Time
10 min
Cook Time
35-40 min
Health Benefit
Low Fat
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
  1. Preheat oven to 350°F.
  2. In a large bowl, whisk flour and baking powder.
  3. 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.
  4. Pour batter into a greased rectangular baking dish and sprinkle with sunflower seeds.
  5. Bake for 35-40 minutes and let cool.
  6. 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.)
  7. 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.
Recipe Nutrition
Calories
154.2
Fat
9.7
Saturated fat
2
Polyunsaturated fat
1.6
Monounsaturated fat
5.3
Cholesterol
5.6
Sodium
131.1
Carbs
14.6
Fiber
5.5
Protein
5.4

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