Low Carb Lemon Yoghurt Cake

Name: Low Carb Lemon Yoghurt Cake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Ingredients: 1 pack Low Carb Vanilla Cupcake Mix; 2 eggs; 90g melted butter; 1 cup plain natural or greek yoghurt (250g); Lemon zest of one large lemon or 2 small.; Juice from the lemon (approx 80ml); Dissolve 1 heaped TB of Sugar-free Icing into the lemon juice

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 enjoyed on my trip to 🇮🇹 The wonderful thing about this recipe is that the lemon taste gets stronger the next day. I find it tastes extra delicious when served with a strong black coffee.

Low Carb Lemon Yoghurt Cake

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

20 minutes

Calories

141

Ingredients

1 pack Low Carb Vanilla Cupcake Mix
2 eggs
90g melted butter
1 cup plain natural or greek yoghurt (250g)
Lemon zest of one large lemon or 2 small.
Juice from the lemon (approx 80ml)

Optional

Dissolve 1 heaped TB of Sugar-free Icing into the lemon juice

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Directions

Preheat the oven to 170 degrees and prepare a cake tin with baking paper
Combine the wet ingredients together (lemon juice, yoghurt, eggs and room temperature melted butter)
Then add the vanilla cupcake mix and lemon zest to this and whisk to combine.
Bake for 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)

Nutrition

Serving Size 63
Calories 141, Protein 7.3 grams, Fat 7.8 grams, Saturated Fat 4.5 grams, Carbs 6.4 grams, Sugar 1.5 grams, Sodium 59 milligrams

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Low Carb Lemon Yoghurt Cake