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Decorating & Design

Spring Baking: Anna Olson’s Lemon Oat Flour Cake

By Victoria Christie On

This moist and tender single-layer cake from celebrity pastry chef Anna Olson is easy to make and doesn’t require a mixer or specialty baking tools beyond a cake pan, a bowl and a whisk. It can be enjoyed as a simple sweet treat any time of day, or you can dress it up with a strawberry rhubarb compote to transform it into a springtime dessert.

Ingredients


Serves 1012

  • 1 cup Quaker® Oat Flour
  • 1 cup granulated sugar
  • Zest of 1 lemon
  • ½ cup plain Greek yogurt (2% fat or higher)
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • ¼ tsp almond extract (optional)
  • ½ cup ground almonds
  • 2 tsp baking powder
  • ½ tsp fine salt
  • Icing sugar, for dusting

Directions

  1. Preheat the oven to 350°F. Grease a 9-inch round cake pan; line with parchment paper.
  2. In a large bowl, whisk together the sugar and citrus zest. Add the yogurt, oil, eggs, vanilla extract and almond extract (optional) and whisk until combined.
  3. Add the Quaker® Oat Flour, almonds, baking powder and salt and whisk until combined and no lumps are visible. Pour mixture into the prepared pan and bake for 30-35 minutes, until a tester inserted into the center of the cake comes out clean. Cool the cake in the pan on a rack for 15 minutes, then tip out onto the rack to cool completely. Dust with icing sugar before slicing to serve.

The cake will keep, well-wrapped, at room temperature for up to three days.

Written By

Victoria Christie

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  • Photographer Courtesy of Anna Olson
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