If you know me by now, you will know I have a terrible sweet tooth! That’s when I turn to healthier recipes to satisfy my cravings. When you think of dessert, two things come to our mind. One is sugars and the other is fat content. I have a recipe here that cuts down the fat, but not the taste. I have fellow blogger Gemma Hall to show you how to recreate a lemon cake by switching ingredients for a healthier alternative. I am sure this low fat lemon cake made with greek yogurt will be a hit with a family who is looking to stay fit and eat right! This lemon cake will keep for three days in an airtight container or for five days in the fridge. It is best sliced with a serrated knife.
Make it a LEMON DRIZZLE CAKE!
The cake can be decorated with lemon flavored water icing once the cake is cooled (combine a small amount of lemon juice with icing sugar to a thick consistency). Alternatively, create a thinner ‘drizzle’ liquid of lemon juice and a smaller amount of icing sugar. Make small holes in the top of the cake with a skewer immediately after it has come out of the oven. Pour the drizzle over; it will be absorbed into the cake. If you prefer, you can substitute granulated sweetener for the caster sugar to reduce the calories (use the same volume as above, as measured by the yogurt carton). Note: If you are looking to cut down on sugars as well try stevia, it is the best natural alternative to sugar!
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