Directions

1. Preheat the oven to 190°C.

2. Cream the softened butter and sweetener together.

3. Add one egg at a time to the butter and mix thoroughly before adding the next one.

4. Add the coconut flour, ground almonds and baking powder. Combine with the butter / egg mix.

5. Add the yogurt, vanilla, lemon juice & lemon zest and mix again. DON'T WORRY - the mix will look very weird (kinda like scrambled egg!). This is normal. See the video at the bottom of this page to see if your cake mix looks like ours.

6. Pour the mix into either a lined 8" square tin or divide into 16 silicone muffin cases. Bake for 20-25 minutes (this could be less if making the muffins). Once baked, let the cake cool completely before removing it from the tray / cases. 

7. To make a lemon drizzle to top the cake, mix 1 tbsp Greek or Greek-Style Yigurt, 1 tsp Truvia / Natvia / Pure Via Sweetener and 1 tsp lemon juice. Spread thinly across the top of the cake.