Dessert: Meyer Lemon-Yogurt Cake

This cake can also be baked in an 8-inch cake or springform pan. The baking time is the same.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Meyer Lemon-Yogurt Cake

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1/2 c. fruity olive oil
1 c. all-purpose flour
1/2 c. almond flour
2 tsp. baking powder
1/4 tsp. fine-grain sea salt
1 c. cane sugar
3 large eggs
1/2 c. low-fat Greek yogurt
2 tsp. Meyer lemon zest
1 vanilla bean

Instructions

Make the cake: Preheat oven to 350 degrees F. Generously brush an 8-inch Bundt pan with oil and dust with flour, tapping out excess.
In a medium bowl, mix together flours, baking powder, and salt. In a large bowl, whisk together sugar and eggs until combined. Add oil, yogurt, lemon zest, and vanilla seeds. Add dry ingredients into wet ones and mix until just barely incorporated. Pour batter into prepared pan.
Bake until golden brown and a tester inserted in the center comes out clean, about 45 minutes. Let cake cool completely in pan before unmolding.
Make the topping: In a small saucepan, bring cane sugar and 1/2 cup water to a boil. Add lemon slices and gently simmer until rind is transparent, 5 to 7 minutes. Remove from heat, drain, and let cool.
In a small bowl, whisk together confectioners' sugar, oil, yogurt, and 2 teaspoons water until smooth. If too thick, adjust with a little more water.
Spoon topping over cake and top with drained lemon slices. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.

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