Lemon Almond Yogurt Cake Bars

This is one of those itsy-looking cakes that packs a powerful punch of flavour. In this case - lemon. Whodathunkit?

I always feel like I overuse lemon in a bit - but it's one of my favourite flavours and is such an easy ingredient to use and combine with others to turn something bland into something alot more exciting.

These little cake bars have a decent amount of freshly squeezed lemon juice and zest, but is also quite low in sugar, which makes them even more tangy and wonderful.

I topped these with flaked almonds, but you could try topping with a naughty bit of decorating sugar instead to give them some extra sparkle and sweetness :-)

• Lemon and Almond Yogurt Cake Bars Makes 18 bars (using 8" square tin):
• 100ml fresh lemon juice
• 75ml olive oil
• 75g sugar
• 1 egg, lightly beaten
• 100g plain flour
• 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 100g flaked almonds
• Zest of 1 small lemon
• 125g Greek yogurt

1. Preheat the oven to 180 degrees C. Beat together the lemon juice, oil, sugar and egg in a small bowl.

2. In a larger bowl, sift in the flour with the baking powder and bicarb. Fold in 50g of the almonds, lemon zest and yogurt.

3. Carefully pour the mixture into a lined square tin. Scatter the remaining 50g of almonds evenly over the top.

4. Bake for about 30 minutes or until you can pull a toothpick out clean, covering with greaseproof paper during the last 10 minutes.

5. Allow to cool for 5, before slicing into 18 bars.

More Hungry Jenny cakes here.

Other butter free baking recipes that might take your fancy.