When life gives you lemons, make lemonade or make lemon cake 😊
Gluten free lemon cherry loaf cake with Soyabean flour and oats.
A delicious eggless cake with the mixed flavour of lemon, cherry and coconut. Cake is super soft and moist.
Not only delicious but you will love it’s colourful look when slicing.
Planning to make this cake with Soyabean flour. My Pineapple cupcakes with Soyabean flour was a super hit among my family and friends. Loved the texture of Soyabean flour cake. It was super soft and delicious.
When our bloghop member Sasmita suggested this week’s 162 #Foodiemonday bloghop theme #lemonAffair, I immediately made this cake and very happy with the taste.
I have mentioned all the health benefits of Soyabean flour in pineapple cupcake post. So no more health, today I am talking only about taste. Yes no doubt Soyabean is protein rich and nutritious. It will make your cake more delicious, soft and moist than any other flour.
You will also love the taste of cherries in this cake.
There is something about cherries that makes us want to associate it with all things sweet and decadent. When they are not sitting pretty on top of cakes, they are one of the main ingredients in desserts. Sweet, tarty and ever-so delightful, cherries enjoy a massive following across the globe. But did you know that if consumed in the right way, cherries could also prove to be a treasure trove of health benefits? Montmorency cherries, a variety of sour cherry produced in France and Canada, are packed with anti-inflammatory compounds. This bright red variant of cherry is said to be ten times more effective in healing pain than popular pain relievers available in market. The yellow and red ones (particularly sour in taste) are loaded with vitamin C. Cherries also contain significant amounts of melatonin, a unique chemical that can promote sound sleep. Cherries are also extremely high in heart-healthy potassium that regulates heart rate and blood pressure . Not just that, the ruby red delight has anti diabetic properties too. Yes, you heard us! This dessert staple, packs in antioxidants and compounds that could help manage blood sugar levels too.
Source
So try it and enjoy the lip-smacking taste of this cake. You will love the mixed flavour and taste of lemon, cherry and coconut.
I have used lemon glaze and sprinkle desiccated coconut over it. But its optional. You can serve it as a tea cake without any topping.
Recipe
Soyabean flour – 1 cup
Oats powder – 1/2 cup
Lemon juice – 1 tablespoon
Lemon zest – 1/2 teaspoon
Cornflour – 2 tablespoon
Baking powder – 1 teaspoon
Baking soda – 1/2 teaspoon
Condensed milk – 1/2 cup + 2 tablespoon
Olive oil – 1/2 cup
Vanilla essence – 1 teaspoon
Cherry juice – 1/2 cup or as require
Cherry – 1 cup, pitted and chopped
For lemon glaze
Lemon juice – 1 tablespoon
Powdered sugar – 1/4 cup
Lemon zest – 1/2 teaspoon
Desiccated coconut to sprinkle
Method
1. Preheat the oven at 170° for 10 minutes.
2. Grease a baking pan with olive oil and dust with soyabean flour.
3. In a bowl sift Soyabean flour, oats powder, cornflour, baking powder and soda.
4. In a large bowl mix condensed milk, olive oil, lemon juice, lemon zest, vanilla essence and 1/4 cup cherry juice. If you are using canned cherry use the syrup.
5. Whisk everything well.
6. Now add the dry ingredients gradually. Mix well.
7. Add remaining cherry juice and make a lump free smooth batter. Don’t overeat.
8. Pour the batter in greased and flour dusted cake tin.
9. Bake in preheated oven for 30 – 40 minutes or until toothpick comes out clean.
10. Every oven takes different time so check after 30 minutes. Insert a toothpick in the middle, if it comes out clean your cake is ready.
11. Let it cool down completely.
12. For glaze whisk lemon juice, powdered sugar and lemon zest. Whisk till smooth.
13. Spread lemon glaze over the cake and sprinkle desiccated coconut.
14. Slice and serve.
Enjoy the heavenly taste.
Notes
1. You can also make this cake with refined flour or whole wheat flour.
2. I have used canned cherry but if you have fresh cherry, you can use it.
3. I made it in a loaf pan, you can make it in round or any other cake pan.
4. Lemon glaze is optional. You can make it without glaze and enjoy as a tea cake.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
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