We are getting ready for some spring inspired recipes! This lemon cake is better than what you can get in any coffee shop, moreover, it does not use industrial sugar but our 100% pure and natural maple syrup. You might be surprised that we put some olive oil in the dough but this makes it even fluffier. We finished it off with a simple but delicious thick and creamy maple glaze. As sweetener we used our happy maple syrup Goût Robuste which is perfect for baking because of its caramel notes.
Ingredients for 6 people (cake pan is 20cmØ)
10g baking powder
pinch of salt
100g happy maple Goût Robuste
120g milk (regular or vegan)
60g yogurt (regular or vegan)
30g olive oil
juice from 1/2 lemon
zest from 1 lemon
pinch of vanilla powder or extract
80g cream cheese (vegan or regular)
40g happy maple Goût Robuste
1/2 teaspoon lemon juice
Preheat oven to 180°C.
In a bowl, combine all wet ingredients and mix.
Add dry ingredients to wet ingredients and whisk until well combined.
Grease a cake pan and line the bottom with parchment paper.
Pour the batter into the pan and bake for 50-55 minutes at 180°C. Prick the center of the cake with a knife or a toothpick to check if the cake is ready.
While the lemon cake is baking, prepare the maple frosting. In a bowl, whisk together all the frosting ingredients. Refrigerate the frosting.
When the cake is done baking, allow it to cool off at room temperature. Make sure it has completely cooled off, then add the cream cheese frosting on top and spread it out with a spatula. If the cake is still warm, the frosting will melt off.
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