Low Fat Lemon Yoghurt Cake

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I had a feeling that seasonal, lovely lemons may be a bit sour with me after I humiliated them with my LMP Waste of a Shake

Redemption is nigh, and it comes in the form of a

Low fat, Refined Sugar-free Lemon Yoghurt Cake

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Sliced into petit-fives *slightly larger than petit-fours*

Ingredients

  • 1 1/2 cups flour
  • 2 Tsp baking powder
  • 1/2 Tsp salt
  • 1 cup fat free plain yoghurt
  • 1/2 cup honey
  • 3 egg whites
  • 1/2 Tsp vanilla extract
  • 2 Tsp lemon zest (from about 2 medium lemons)
  • 1/2 cup applesauce
  • Juice of one lemon

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Simply mix dry ingredients (top 3 ingredients), whhhisk up wet ingredients, then add dry to wet, mixed in slowly. Bake at 180 for about 50 minutes, or until your pokey thingie comes out clean.

Serve drizzled with a honey lemon glaze (simply microwave some honey and lemon juice for a few seconds until it’s nice and runny and pour over the cake with some grated lemon zest).

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Lemons, can we be friends again?

Little tip: When I cut my cake into petit-fives, I cut the edges off to make them look prettier. I also got to eat said edges; win-win!

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6 thoughts on “Low Fat Lemon Yoghurt Cake

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