Whole Wheat oats lemon cake Recipe

When the zesty flavours of lemon and blueberry are combined with the goodness of whole wheat and Oats, one cannot go very wrong. Whole wheat oats lemon cake is a light, soft, delicious cake that is tangy, sweet and packed with goodness. Made with oats instead of maida, it also has a great texture and incredible taste. While cakes are often a sweet indulgence, this nutritious cake is so light that it can be enjoyed for a weekend breakfast or for a little bit of guilt-free pleasure. Topping it with dry fruits and nuts adds a crunchy twist.

Cooking time
40 min
Preparation time
10 min
Serves
12
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0
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foodie_meter

25

Fit Foodie Recipe Score

16

Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

This recipe scores more than regular recipe because it uses saffola active oil instead of butter and also replaces most of the all purpose flour with a mix of whole wheat flour and oats.

Ingredients

Ingredient with Household Units

  • Whole Wheat Flour – 1 cup
  • All purpose flour – ½ cup
  • Saffola Plain oats – ½ cup ( Powdered )
  • Baking powder – 1 and ½ tsp
  • Baking soda – ½ tsp
  • Brown Sugar – 1 cup
  • Salt – ¼ tsp
  • Saffola Active Oil – ½ cup
  • Eggs – 2
  • Low fat milk – ½ cup
  • Lemon juice – 1 tbsp
  • Lemon zest – 1 tsp

How to make Whole Wheat oats lemon cake

  • Pre heat the oven to 180 degrees C.
  • Grease and line an 8 inch pan.
  • Mix whole wheat flour, all purpose flour, saffola plain oats powder, baking powder, baking soda, brown sugar and salt in a bowl.
  • Mix saffola active oil, eggs, low fat milk, lemon juice and lemon zest in another bowl.
  • Mix dry ingredients with wet ingredients.
  • Pour the batter in the prepared pan.
  • Bake for 20-25 minutes until a tooth pick comes out clean.
  • Cool and serve.

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