June 23, 2015 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 ¼ cup erythritol
1 tsp. stevia
1/2 cup of olive oil(or unsalted butter)
Sugar Free Lemon Yogurt Cake
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Directions
Ingredients
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.
