Ingredients
This higher protein, lemon yoghurt collagen pound cake is gluten free, moist and absolutely delicous.
- 200g Sugar
- 1 tablespoon Lemon Zest from 3 medium lemons
- 140g Brown Rice Flour
- 20g Nutra Organics collagen
- 100g Almond Flour
- 3 large pastured Eggs
- 115g Yoghurt (milk or coconut, full fat)
- 110g Olive Oil
- 1 tablespoon Baking Powder
- 1 tablespoon Vanilla Extract
- 1/2 teaspoon Salt
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Preheat the oven to 175 degrees celcius, and grease the inside of your pan with olive oil
-
Mix the cake in a large bowl, starting with rubbing the sugar and lemon zest together to release the lemon oil. When it smells amazing, it's done! Whisk in all the remaining ingredients and your batter is done.
-
Pour the batter into the prepared pan and bake for 45-50 minutes. When a toothpick or skewer comes out clean, the cake is baked. Cool in the pan on a rack for 15 minutes, then invert it to release the cake. Glaze when completely cool.
-
Make the glaze in a glass jug or medium bowl by whisking together the powdered sugar and lemon juice. It might seem thick, but it just needs time for the sugar to absorb the juice. It should be pourable, but not runny.
-
Pour the glaze over the cake and let it run over the edges. It will set in a few minutes. The cake will keep for 3 days on the bench if it lasts that long.
Lemon Yoghurt, Olive Oil & Collagen Pound Cake
A simple lemony cake, nutritionally boosted with a hit of collagen. Moist and delicious
- 21 x 11 cm loaf pan
The Cake
- 200 g sugar
- 1 Tb lemon zest (finely grated, from 2-3 lemons)
- 140 g superfine brown rice flour
- 20 g collagen (vanilla or caramel is great )
- 100 g almond flour
- 3 large eggs
- 115 g yoghurt (milk or coconut)
- 110 g olive oil
- 1 Tbs vanilla extract
- 1 Tbs baking powder
Lemon Glaze
- 240 g powdered sugar
- 3 Tbs lemon juice
- 1/2 tsp quality salt (sea-salt or himalayan)
- Preheat the oven to 175 degrees celcius, and grease the inside of your pan with olive oil
- Mix the cake in a large bowl, starting with rubbing the sugar and lemon zest together to release the lemon oil. When it smells amazing, it's done! Whisk in all the remaining ingredients and your batter is done.
- Pour the batter into the prepared pan and bake for 45-50 minutes. When a toothpick or skewer comes out clean, the cake is baked. Cool in the pan on a rack for 15 minutes, then invert it to release the cake. Glaze when completely cool.
- Make the glaze in a glass jug or medium bowl by whisking together the powdered sugar and lemon juice. It might seem thick, but it just needs time for the sugar to absorb the juice. It should be pourable, but not runny.
- Pour the glaze over the cake and let it run over the edges. It will set in a few minutes. The cake will keep for 3 days on the bench if it lasts that long.
Adding collagen or gelatin to the sweet treats you consume will add more protein to your day and boost the nutrient intake for the day.
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