During the summer season, we usually tend to gravitate towards eating snacks that are sweet or flavourful or both, paired with a tall glass of some type of iced beverage. To prepare for the summer season, try celebrity pastry chef Anna Olson’s Lemon Oat Flour Cake recipe.
This moist and tender single-layer cake is easy to make and doesn’t require a mixer or specialty baking tools beyond a cake pan, a bowl, and a whisk. Enjoy it as a simple sweet treat with a tall glass of cold brew (or even a cocktail) any time of day this summer.
Lemon Oat Flour Cake Recipe
This Lemon Oat Flour Cake recipe serves 10 to 12 and takes 45 minutes to finish.
What You Need:
1 cup Quaker® Oat Flour
1 cup granulated sugar
Zest of 1 lemon
½ cup plain Greek yogurt (2% fat or higher)
1/3 cup vegetable oil
3 large eggs
1 tsp vanilla extract
¼ tsp almond extract (optional)
½ cup ground almonds
2 tsp baking powder
½ tsp fine salt
Icing sugar, for dusting
What To Do:
Preheat the oven to 350°F.
Grease a 9-inch round cake pan, and line with parchment paper.
In a large bowl, whisk together the sugar and citrus zest.
Add the yogurt, oil, eggs, vanilla extract, and almond extract (optional).
Whisk until combined.
Add the Quaker® Oat Flour, almonds, baking powder, and salt, and whisk until combined and no lumps are visible.
Pour mixture into the prepared pan, and bake for 30 to 35 minutes, until a tester inserted into the centre of the cake comes out clean.
Cool the cake in the pan on a rack for 15 minutes, then tip out onto the rack to cool completely.
Dust with icing sugar before slicing to serve.
The cake will keep, well-wrapped, at room temperature for up to 3 days.