John Myers
Lemon Millet Cake
The perfect lemon millet cake recipe with a picture and simple step-by-step instructions.
- 200 g Spelled flour type 630
- 60 g Millet flakes
- 2 tsp Tartar baking powder
- 1 pinch Salt
- 3 Pc. Eggs
- 80 g Maple syrup
- 50 g Raw cane sugar
- 1 tsp Turmeric
- Zest of an organic lemon
- 1 tsp Ground vanilla
- 120 g Greek yogurt 10% fat
- 100 g Frying oil, softened butter, or melted coconut oil
- 1 Vials Natural lemon oil
- 10 tbsp Lemon juice
- 1 tsp Food atron
- Grind the millet flakes into flour. Mix the dry ingredients in a bowl (flour, millet, baking powder, turmeric, lemon peel, ground vanilla and salt). In another bowl, stir the eggs, sugar, maple syrup and frying oil with the food processor for a few minutes until creamy. Stir in the Greek yogurt. Add lemon juice and oil and stir in the baking soda. It starts to foam easily.
- Briefly stir the dry ingredients into the liquid ingredients and pour the dough into a prepared loaf pan. Bake in the preheated oven at 180 degrees circulating air (or 200 degrees top / bottom heat) for about 55 – 60 minutes on the middle rack.
- Then let it cool slightly and cover with a birch powdered sugar-lemon juice glaze or a chocolate glaze, if you like. Instead of millet, you can also grind oats into flour.
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