Recipe by Danielle T.


  • 1 1/2 cups plain flour

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • 1 cup Natvia stevia blend

  • Finely grated lemon zest from 1 lemon

  • 3/4 cup thick greek yogurt

  • 1/2 cup extra virgin olive oil, coconut oil, or macadamia nut oil

  • 2 eggs

  • 1/2 teaspoon vanilla bean paste or vanilla essence


  • 1.

    Preheat oven to 180°C. Prepare cake tin by brushing in a little oil and dusting with flour.

  • 2.

    Whisk 1 1/2 cups flour, salt and baking powder in a mixing bowl.

  • 3.

    Using your fingers, rub Natvia with lemon zest in another bowl until the mix is moist. Add

  • 4.

    The yogurt, oil, eggs, and vanilla; whisk to blend. Fold in dry ingredients just to combine.

  • 5.

    Pour the batter into the prepared cake tin. Bake until top of cake is golden brown and a

  • 6.

    Skewer inserted into centre comes out with no batter attached (around 50–55 minutes).

  • 7.

    Let the cake cool in the tin on a wire rack for 15 minutes, then invert onto rack.

  • 8.

    Let cool completely, and enjoy!

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 164kj
  • Fat Total 10g
  • Saturated Fat 2g
  • Protein 3g
  • Carbohydrate 29g
  • Sugar 0g
  • Sodium 168mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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The lemon zest can also be substituted with orange zest, or a combination for a ’Citrus yoghurt cake’ The recipe uses 1 cup of Natvia stevia blend, but I usually use 3/4 and it still tastes lovely~

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