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SCD Creamy Lemon Yogurt Cake with Fruit

SCD Recipe: Creamy Lemon Yogurt Cake

Course Dessert
Cuisine SCD
Keyword gluten free, grain free, specific carbohydrate diet, sugar free
Prep Time 15 minutes
Cook Time 1 hour
Chilling Time 5 hours
Total Time 6 hours 15 minutes
Servings 8 slices
Author Sherry Lipp

Ingredients

Crust (crust is optional)

Lemon Yogurt Cake

  • 1 cup plain yogurt
  • ½ cup lemon juice
  • ¼ cup honey
  • 4 large eggs
  • Fresh fruit for topping (optional)

Instructions

Crust

  1. Preheat oven to 350℉

  2. Add all crust ingredients to mixing bowl

    Lemon Cake Crust Ingredients

  3. Mix until just crumbly

    SCD Lemon Yogurt Cake Crumble

  4. Line 7" Springform form with parchment paper and lightly grease sides with coconut oil

  5. Press mixture into bottom of pan

    Uncooked crust in Springform Pan

  6. Bake for 15 - 20 minutes until golden

    Cooked crust in pan

Creamy Lemon Yogurt Cake Filling

  1. Whisk eggs in small bowl and set aside

  2. Add yogurt to mixing bowl

    SCD Yogurt

  3. Whisk until smooth

    Whisked SCD Yogurt

  4. Add honey and vanilla

    Whisked yogurt with honey

  5. Whisk until smooth

    Whisked honey yogurt

  6. Add lemon juice and whisked eggs

    Eggs and Lemon Juice for yogurt cake

  7. Whisk until smooth

    Uncooked lemon yogurt cake filling

  8. Pour mixture into cooked crust

    Uncooked lemon yogurt cake fin pan

  9. Bake for 45 - 50 minutes until just set

    Baked SCD lemon yogurt cake

  10. Chill in refrigerator for at least 4 hours or overnight

  11. Carefully remove springform pan ring

  12. Lift parchment paper to place on serving plate and carefully slide the parchment paper out

  13. Top with fresh fruit if desired

    Topped lemon yogurt cake

Recipe Video