Lemon Sage Cake
This moist and light Lemon Sage Cake is not overly sweet and pairs perfectly with a cup of tea or coffee. Top it with some honeyed goat milk yogurt for the ultimate afternoon treat.
Ingredients
- 1.5 cups all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¾ cup white granulated sugar
- 1 lemon, zest and the juice of ½ lemon
- 2 eggs
- ⅓ cup olive oil
- 1 teaspoon vanilla extract
- 1 cup plain yogurt, full fat I recommend goat milk yogurt or full fat Greek yogurt.
- ¼ cup fresh sage, chopped and loosely packed add more or less according to taste
Yogurt topping
- full fat yogurt
- honey
Instructions
- Preheat oven to 350 degrees F.
- In a medium size mixing bowl combine flour, baking soda, baking powder and salt. Mix to combine.
- In a separate mixing bowl add sugar and the zest of 1 lemon. Then use your hands to pinch the zest into the sugar until fragrant and the oils have released. Squeeze in the juice of ½ lemon then add 2 eggs, olive oil and vanilla extract and whisk to combine. Add in yogurt and whisk again.
- Add half of the dry mixture to the wet mixture then stir to combine before adding the remaining dry mixture and stirring until just incorporated. Then fold in the chopped sage.
- Pour the batter into a prepared, parchment lined cake tin and bake at 350 degrees F for about 30 minutes until cooked through. Remove from the oven and allow to cool on a wire rack.
- While the cake is cooling combine some yogurt with a drizzle of honey. Serve the cake warm with the honeyed yogurt and enjoy!
Tried this recipe?Let us know how it was!