By Joanne Breakfast, Dessert, SnackPrint
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.
1 packet of Anna's Low Carb Vanilla Cupcake Mix
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)
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