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24 Sep 2017


By Gracie Carroll

What To Make: Anna Olson’s Lemon Oat Flour Cake Recipe

By Edit Seven

Anna Olson's lemon oat flour cake

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

Anna Olson's lemon oat flour cake top view

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:

lemon oat flour cake ingredients in top view

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.




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