Lemon Yoghurt Cake

Lemon Yoghurt Cake


  • 3 large eggs
  • 6 tbsp erythritol (or your favorite powdered sweetener)
  • Juice and zest of 1 lemon.
  • 250g plain greek yoghurt
  • 1/2 tsp vanilla extract
  • 30g cornstarch
  • 1 tsp Mavella Superfoods Kombucha + Beauty


  1. Separate the egg whites and yolks into separate bowls.
  2. Mix 3 tbsp erythritol, vanilla extract, cornstarch and greek yoghurt with the egg yolks. Set aside.
  3. In the bowl of a stand mixer, beat the egg whites with the lemon juice, Mavella Superfoods Kombucha + Beauty and 3 tbsp erythritol until stiff peaks form.
  4. Gently fold in the egg yolk mixture into the egg white mixture.
  5. Place in a 15x7cm lined baking pan or silicone mold and bake at 150c for 1hs. Don’t open the oven for 10 minutes after turning it off.
  6. Let cool on the counter, then refrigerate for 4hs. Sprinkle with icing sugar (or powdered sweetener) and enjoy!
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