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
Serves
12
0
1
234
CALORIES

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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