Low Carb Lemon Yoghurt Cake
Cake for breakfast is a thing!! This Lemon Yoghurt Cake is my simple take on the Italian Breakfast cake “Ciambella Allo Yogurt” was inspired by one of the many cakes I ate on my holiday. Under 6g carbs per serve.
1 packet of Anna's Low Carb Vanilla Cupcake Mix 2 eggs 90g melted butter 1 cup (250g) plain natural or greek yoghurt Lemon zest of one large lemon or 2 small. Juice from the lemon (approx 80ml) --optional Dissolve 1TB of our sugar-free icing into the lemon juice
Preheat the oven to 180 degrees Pop the Vanilla Cupcake Mix and the lemon zest into a bowl. Combine the lemon juice, zest and yoghurt together in a separate bowl, then add the eggs and room temperature melted butter to this. Combine the wet and dry mix, and spoon into a lined cake tin. Bake for 25-30 mins (check with a skewer at 25mins) Remove from tin and allow to cool on a rack. Dust with icing sugar. (optional) The flavour seems to be extra lemony the next day (if you can hold off)