1/3cupplus 1 tablespoon freshly squeezed lemon juice
2teaspoonspure lemon extract
1teaspoonpure vanilla extract
½cupunsweetened applesaucel
¼cupconfectioners’ sugar
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Instructions
Position a rack in the center of the oven and preheat the oven to 350°F. Generously coat an 8-inch cake pan with baking spray. Set aside.
Combine the flours, chia seeds, yogurt, granulated sugar, eggs, lemon zest, 1/3 cup of the lemon juice, lemon extract, vanilla, and applesauce in a large bowl until well blended. Transfer batter to the prepared pan.
Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pan on a rack 5 minutes. Run a knife around the edge of the pan to loosen the cake, invert onto the rack, turn upright, and cool completely.
Combine the confectioners’ sugar and remaining tablespoon of lemon juice in a small bowl, stirring until smooth. Drizzle the glaze over the cooled cake. Using a serrated knife, slice the cake into ½-inch pieces and serve immediately. Store in an airtight container for up to 4 days.