If you love lemon you'll love this cake! Super citrusy, with the perfect amount of sweetness, great for an afternoon tea, high tea, or simply to bake on the weekend for healthy treats throughout the week!
By Dispatch Snack
- Prep 10 MINS
- Cook 30 MINS
- Yields 16 slices
Finely grated rind and juice of 2 lemons
125g melted butter
1 cup unsweetened yoghurt
1/2 cup desiccated coconut
2 Tbsp sweetener of choice (we use Anna's Low Carb Kitchen Icing Mix - you can also use Natvia or Xylitol)
Yoghurt Drizzle Ingredients:
1/2 cup yoghurt
1Tbsp sweetener of choice
1Preheat oven to 170 deg and line your chosen baking tin with baking paper.
2In a large bowl place Protein Muffin Mix (340g), coconut and sweetener.
3In a second bowl whisk together eggs, yoghurt, lemon juice, lemon rind and melted butter.
4Pour this wet mix into the dry mix and stir well to combine.
5Pour mixture into your baking tray and bake for 30-40 minutes - until lightly golden and a skewer comes out clean!
6If using yoghurt drizzle let the cake cool - if using lemon syrup drizzle syrup on whilst warm!
7Enjoy this tangy citrus delight! The cake will last 5 days in a sealed container in the fridge. Serve at room temperature or warm. The cake can be frozen without the drizzle for 3 months.