With a cake batter comprising of yoghurt, freshly grated lemon zest and freshly squeezed lemon juice, wholesome jaggery/raw sugar, this zesty cake definitely perks up our day and makes it a whole lot brighter. The flour content for the same is wholewheat flour. The cake is finished with a sticky citrusy lemon syrup to enhance it’s flavour. The high yoghurt content gives this cake a pro biotic and high protein health factor along with a very moist crumb.
Flour Blend – Wholewheat Flour
Gluten Free – Sorghum, Finger Millet & Rice Flour
Sweetener – Raw Sugar/Jaggery
Can be made gluten free/eggless.