Lemon Yoghurt Cake

By Joanne  , , Print

December 20, 2018

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.

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 12


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)


Dissolve 1TB of our sugar-free icing into the lemon juice


1Preheat the oven to 180 degrees

2Pop the Vanilla Cupcake Mix and the lemon zest into a bowl.

3Combine the lemon juice, zest and yoghurt together in a separate bowl, then add the eggs and room temperature melted butter to this.

4Combine the wet and dry mix, and spoon into a lined cake tin.

5Bake for 25-30 mins (check with a skewer at 25mins)

6Remove from tin and allow to cool on a rack.

7Dust with icing sugar. (optional)

8The flavour seems to be extra lemony the next day (if you can hold off)


Nutrition Facts

Serving Size61g
Total Fat13
Saturated Fat7.3
Net Carbs5.4

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