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
Sliced into petit-fives *slightly larger than petit-fours*
- 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
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).
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!