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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. A low fat lemon cake with greek yogurt a perfect dessert to satisfy those sugar cravings! #lemoncake #lowfat #greekyogurt

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!

*This post may contain affiliate links, please read disclosure for full details A low fat lemon cake with greek yogurt a perfect dessert to satisfy those sugar cravings! #lemoncake #lowfat #greekyogurt

A low fat lemon cake with greek yogurt a perfect dessert to satisfy those sugar cravings! #lemoncake #lowfat #greekyogurt
Low fat lemon cake with greek yogurt
A low fat lemon cake with greek yogurt a perfect dessert to satisfy those sugar cravings! #lemoncake #lowfat #greekyogurt
Low fat lemon cake with greek yogurt
Prep Time
15minutes
Cook Time
60minutes
Prep Time
15minutes
Cook Time
60minutes
Ingredients
  • 150ml low fat greek yogurt
  • 150ml sunflower oil
  • 300grams castor sugar
  • 450grams self raising flour
  • 3 eggsmedium
  • 2 lemonsjuice and zest
Instructions
  1. Pre-heat your oven to 325f / 170c / 160c fan / Gas mark 3. You will need one mixing bowl, a lemon zester (or grater) plus one loaf tin lined with greaseproof paper.
  2. Empty the yoghurt into the mixing bowl, ensuring that the carton is scraped out well.
  3. Using the yoghurt carton, measure out the quantities of the other ingredients above except for the lemons. You will need to scape out the carton after the flour stage!
  4. Mix everything together into a smooth batter. Add the zest of both lemons, plus the juice of one lemon
  5. Mix again and then pour into the loaf tin. Bake for 60 minutes, then check that the cake is cooked all of the way through (the top will take the longest), putting it back in for a further 5-15 minutes if required.
Recipe Notes

Want more healthy dessert recipe, check this one out, you will love it!

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