I must confess to you that at the base, I’m not a fan of lemon cake while I love the lemon, to the point that I eat it raw ! To take care of myself, I try to find different combinations and dosages light and it is the case of this lemon cake all fluffy. The secret to its fluffy, a base of yoghurt from sheep which makes it the basis and air in the mouth, perfect ! Ok, this cake is a bit dated because I had done this summer for a little picnic between bloggers grenobloises and I have to say that the girls were seduced (Mr. also because I had set aside when even !). Well I know, this is not the season for blueberries, so no worries you can do it with frozen blueberries, it works anyway. In addition, I have created a version based gluten-free rice flour and almond powder, so no excuses for the intolerant !

Who wants to be a part of a good lemon cake ?!

Lemon cake and blueberry sauce {gluten-free}

For 1 cake or a dozen minis Save Print Ingredients

  • 180 g of yoghurt from sheep’s milk
  • 150 g of rice flour
  • 150 g cane sugar
  • 125 g of butter
  • 55 g of powder of almonds
  • 2 eggs
  • The juice and zest of one lemon
  • 1/2 packet of yeast
  • 125 g blueberries

 

Preparation

  • Preheat the oven to 180°.
  • Beat the egg yolks with the sugar until the mixture whitens, add the melted butter, the juice and rind of lemon and the yogurt and mix.
  • Mix the almond powder, the flour and the yeast, then add the liquid ingredients to the mixture sec.
  • Beat the white eggs in the snow and then stir gently into the batter.
  • Pour the batter into the mold chosen, and then divide the blueberries.
  • Bake for 18 minutes for minis, or 40 minutes for the version cake.

 

Written by Doc

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