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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.



  • 1 packet of Our Low Carb Vanilla Cupcake Mix
  • 2 eggs
  • 90g melted butter
  • 250 plain yoghurt
  • Lemon zest of one large lemon or 2 small.
  • Juice from the lemon (approx 80ml)


  1. Preheat the oven to 180 degrees
  2. Pop dry mix into a bowl and the zest of the lemon
  3. In another bowl combine the whisked eggs, melted room temp butter yoghurt and lemon juice.
  4. Combine the wet and dry mix, and spoon into a lined tray of choice (round, square or cupcakes)
  5. Bake for 20-25 mins (check with a skewer at 20mins)
  6. Remove from tin and allow to cool on a rack.
  7. Dust with icing sugar. (optional)

The flavour seems to be extra lemony the next day (if you can hold off eating a bit hehe)

Enjoy! x

For more great Low Carb Recipes click here