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)
1Preheat the oven to 180 degrees
2Pop the Vanilla Cupcake Mix and the lemon zest into a bowl.
3In another bowl combine the whisked eggs, melted room temp butter yoghurt and lemon juice.
4Combine the wet and dry mix, and spoon into a lined tray of choice (round, square or cupcakes)
5Bake for 20-25 mins (check with a skewer at 20mins)
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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