Lean Co Italian Lemon Cake

This is an easy and versatile cake for afternoon tea, dessert, cupcakes, or kids birthday cakes.

21/2 cups lightly packed almond meal

2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon cardamon(optional)

1 cup full fat greek Yogurt

1/2 cup Natvia Baking Blend

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon lemon extract (optional)

Juice and zest of 1 lemon

1/4 cup coconut or olive oil

*Preheat oven to 175 C degrees (350 F) *Line a loaf pan or 20cm Springform pan with baking paper *In a medium bowl whisk together the almond meal,baking powder,salt and cardamon

*In a separate bowl whisk yogurt,sweetener,eggs,vanilla,lemon extract, juice and zest *Add the wet ingredients to the dry ingredients and beat well. *Slowly fold in the oil. *Pour batter into prepared pan and cook for 40-45 mins or until toothpick comes out clean and top is firm to touch. If after 30 mins the top is browning up, tent with foil for the remaining baking time *Cool in pan for 10 mins then remove from pan and place on a wire rack to complete cooling *Spread with sugar free cream cheese icing, dust with a tiny bit of Icing mixture or serve with berries and cream.