Breastfeeding Friendly Lemon Olive Oil Cake
Total time1 hr 10 min
Prep time15 min
Cook time35 min
4.5(4)
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Learn more →Ingredients
9 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the cake
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine salt
- ¾ cup granulated sugar
- 2 tbsp lemon zest (from about 2 large lemons)
- ½ cup plain whole-milk yogurt
- ⅓ cup extra-virgin olive oil
- ¼ cup fresh lemon juice (from about 2 large lemons)
- 1 tsp vanilla extract
For the glaze
- 1 cup powdered sugar, sifted
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and line the bottom with parchment paper.
- 2
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
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