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Sugar Free Lemon Yogurt Cake

June 23, 2015

Directions

1Preheat oven to 350 degrees F for 5 minutes Grease and flour a baking tin

2Extract the lemon zest from the lemon by grating it finely.

3Add eggs, erythritol, stevia to a bowl. Mix well. Add lemon zest, oil, yogurt, and mix again.

4Add dry ingredients and mix.

5Add the cake mix to a springform cake tin and bake 40 to 45 minutes or until toothpick comes out clean.

6Cool on wire racks for 10 minutes

Ingredients

2 eggs

¼ cup erythritol

1 tsp. stevia

Zest from 1 lemon

1/2 cup of olive oil(or unsalted butter)

½ cup greek yogurt

1 3/4 cup of sifted common flour

1 3/4 tsp. baking powder

¼ tsp. baking soda

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More detailed directions (with pictures)

The important thing to note – all ingredients for the cake need to be at room temperature.

Extract the lemon zest from the lemon. Mix the dry ingredients (flour, baking powder and baking soda) by passing them through a sieve couple of times

Add the eggs to the mixing bowl

Add the erythritol and stevia to the mix.

Mix all ingredients well, until smooth with an electric mixer

Add lemon zest to the mix

Add oil to the mix

Add yogurt to the mix.

Mix all ingredients well, until smooth with an electric mixer

Add the dry ingredients to the mix

Add the cake mix to a springform cake tin

Place the cake tin in a pre-heated oven for 40 to 45 minutes or until toothpick comes out clean.

Allow to cool on the wire rack.

Cut into slices and serve.