Lemon Zest Cake Recipe

One of my New Year’s resolutions for 2016 was to make a new recipe every week for the entire year. So far, I’ve kept to my New Year’s resolution and my family has enjoy a lot of new foods that they wouldn’t of tried any other way. It’s a great way to experiment with new cuisines and try out new foods that the entire family will enjoy.

Like my daughter Shelly, I enjoy cooking but really love to get into the kitchen and bake! I love making all kinds of different cakes, cupcakes, cookies, pies and breads.

The recipe I’m sharing with all of you today is from Gaea. You can visit their website to learn more about the company, their products and to look through other recipes that they have to offer.

Gaea Lemon Zest Cake Recipe

1 ½ cups organic rye flour
¼ teaspoon sea salt
2 teaspoons gluten-free baking powder
¼ cup finely ground pine nuts
Zest of 2 lemons
1 cup organic sugar cane
3 eggs
¼ cup freshly squeezed lemon juice
1 cup Greek yogurt
2/3 cup Gaea Fresh extra-virgin olive oil

Preheat oven to 375 degrees and grease the pan. In a medium bowl mix the flour, sea salt, baking powder and pine nuts. Next, mix the lemon zest into the sugar cane. In a separate bowl mix the zesty sugar cane with 3 eggs for about 2 minutes, then add the lemon juice, Greek yogurt and Gaea olive oil. Combine both bowls and pour the batter into the cake pan. Bake for 30-35 minutes.