June 2, 2021
Spring Baking: Anna Olson’s Lemon Oat Flour Cake
Prep Time: 10 minutes or less
Total Time: 35 minutes
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.
Yield: Serves 10 to 12
- Preheat the oven to 350°F. Grease a 9-inch round cake pan; line with parchment paper.
- 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.
- 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.