Lemon and yogurt cake with whole wheat flour: grandma’s ring cake made with whole wheat flour, without butter, incredibly soft thanks to the yogurt, and if it’s not a light cake, it’s at least a healthier, fiber-rich version, like the Whole Wheat Apple and Raisin Ring Cake.
These days I’m not really in the mood for dieting, but I also don’t want to fall back on unhealthy products, so I bought some whole wheat flour and started making whole wheat bread, whole wheat milk rolls, sheet-pan whole wheat pizza and even desserts made with whole wheat flour, like this lemon ring cake, which I happily added to my collection dedicated to Grandma’s Ring Cakes: 10 Soft Recipes.
To make this lemon and yogurt ring cake with whole wheat flour I didn’t even work hard: as for the Bundt cake with orange and blended apples, I put everything into the bowl of the food processor and in a few seconds I had a perfect batter for my whole wheat and yogurt cake:
a fragrant and very soft ring cake, butter-free, moist and delicious, which disappeared in just one day!|
Want to try it too? Here is my super-easy, no-effort recipe, but as always before heading to the kitchen, remember that if you’d like to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
Also take a look:
- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 10 Minutes
- Portions: 10-12
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 3/4 cups whole wheat flour
- 1 cup granulated sugar
- 1 cup yogurt
- 2/3 cup sunflower seed oil
- 3 eggs
- Half lemon (organic, fresh and preferably slightly underripe (green) for more fragrance)
- 1 packet vanillin (or 1 teaspoon vanilla extract)
- 1 packet baking powder
Tools
- Blender / Mixer
- bundt pan 9 1/2–10 1/4 in
Lemon and Yogurt Ring Cake with Whole Wheat Flour: preparation…
For this ring cake you should pour everything into the bowl of the blender, you can also add a small whole lemon instead of half, but cut it into pieces so you don’t damage your appliance (be careful though: too much peel can leave a bitter aftertaste). Underripe or slightly green lemons are usually very fragrant, so choose those if you can.
Another point to pay attention to is the yogurt: not all flours absorb liquids the same way, especially whole wheat ones. I therefore recommend proceeding gradually: add about 180 g (roughly 3/4 cup) first and if the mixture seems too stiff or compact, add the rest until you obtain a fluid batter.
The baking powder should be added last, just before pouring the batter into the pan and baking.
Once these steps are done, pour into a greased and floured bundt pan and bake at 338°F in convection mode (fan-assisted). Perform the toothpick test before removing from the oven.
Store the cake under a glass dome and eat within 3-4 days.
If you liked this recipe, also check out:
— Pistachio and White Chocolate Ring Cake;
— Pear and Ricotta Ring Cake with White Chocolate;
— Peach Cream Loaf — Very Soft Peach Ring Cake;
“This recipe contains some affiliate links, from which a small share of the proceeds is obtained at no extra cost to you. These are simply purchase suggestions and there is no obligation.”
