To all.those health enthusiasts here is a sugar free cake.i.made today. It sank a tad bit.but.it was o.so yummy
Honey-Lemon Olive Oil Cake adapted from sixteenbeans 3 eggs 1 1/2 c. plain yogurt (not low-fat) 2/3 c. olive oil 1 c. honey 1 t. vanilla 2 T. (generous) grated lemon zest (from 2 large lemons) 2 T. fresh lemon juice 2 1/2 c. (12 1/2 oz.) flour 2 1/2 t. baking powder 3/4 t. baking soda 1/2 t. salt pinch ground nutmeg Pre-heat oven to 350. Grease a 9″ springform pan and line the bottom with parchment paper. In a large bowl whisk eggs lightly. Add yogurt, olive oil, honey, vanilla, lemon zest and juice, whisking till combined. Add remaining ingredients and whisk till just smooth and no lumps remain – do not over whisk. Pour the batter into the cake pan and bake for 60-70 minutes, until a tester comes out clean (cover with foil if the top is getting too dark toward the end). Cool in pan on a wire rack for 10 minutes; remove from pan and let cool completely. This cake will stay fresh for several days, well wrapped.