Lemon has to be one of our overall favourite flavours for a summer desserts! This recipe has a strong lemon flavour as it features in the sponge, the sticky syrup and the glaze.
It calls for low-fat yoghurt and no oil or butter – however, the syrup and eggs help keep it moist and yummy. As you probably know, fat contains more than twice the calories of protein and carbohydrates. Keeping the fat content low in your home baking will help keep the calories at bay. We’ve supplemented a reduced sugar content with stevia so the cakes will satisfy your sweet tooth without being super high in sugar.
For the loaf:
For the syrup:
For the glaze:
Whisk together your eggs, lemons, vanilla, sugar and yoghurt until light and fluffy.
In a separate bowl combine flour and baking powder and fold into your eggy mix.
Bake in mini muffin liners on 180°c for 20 minutes. The mix should be half a cm from the top of the liner.
Combine your syrup ingredients and brush over the baked muffins followed by a dollop of glaze
P.S. Top tip: Candy your own lemons for a shiny jewel like topping! Slice your lemons finely and boil in sugar and water for one hour. Dehydrate them on a low temperature in the oven for 2 hours. Cut into small triangles to top your muffins!
– Please note all recipes are my own and property of The Skinny Bakery Ltd. If you wish to share them, please credit us – thank you!- Mariella Forte, founder, The Skinny Bakery
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