By Dispatch Snack
September 28, 2018
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.
This makes 1 large ring cake (perfect for entertaining) or 2 small loaf cakes (perfect for healthy low carb snacks)
2 Tbsp sweetener of choice (we use Anna's Low Carb Kitchen Icing Mix - you can also use Natvia or Xylitol)
Yoghurt Drizzle Ingredients:
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 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! Cake will last 5 days in a sealed container in fridge. Serve at room temperature or warm. Cake can be frozen without the drizzle for 3 months.
Second Drizzle option - Lemon Syrup
Some people prefer this cake with a lemon syrup drizzle that soaks right into the cake - and is the more traditional way to top this yoghurt cake. If you wish to make the lemon syrup simply juice 2 more lemons and combine with 1 Tbsp of sweetener or choice. Microwave 60 seconds to dissolve sweetener and the pour over the top of the warm cake!
Macros calculated based on yoghurt drizzle.