5-Ingredient Lemon Yogurt Cake is super-easy to make and serves as the perfect batter for fluffy cake pops and cupcakes. 5-Ingredient Lemon Yogurt Cake is also semi-healthy: Greek yogurt and a Stevia blend sugar are swirled in with cake mix. Lovely for an afternoon tea, baby shower or it's-a-Monday treat!
Adapted from a Betty Crocker recipe.
5-Ingredient Lemon Yogurt Cake:
- 1 box lemon cake mix
- 1 container (5.3 ounces) Greek lemon yogurt
- 1 cup water
- 1 tablespoon ½ Stevia – ½ sugar crystals
- 1 teaspoon lemon extract
- 1 package (12 ounces) White Chocolate Melting Wafers
- Green food coloring – suitable for candy making
- 2 packages (1.98 ounces each) Pejoy Matcha Green Tea Cream Filled Biscuit Sticks
For 5-Ingredient Lemon Yogurt Cake: In the bowl of a kitchen stand mixer, combine all the ingredients. When the batter is smooth, make cake pops or cupcakes as directed below. You can also bake the batter in a loaf pan for 50 minutes in a 350 degree oven. (Use a toothpick to ascertain if the middle is completely cooked. If not, continue to bake in 5 minute increments.)
For cake pops: Spray or rub cake pop tins with coconut oil. Fill the cake pop wells half full. Bake for 25 minutes (or until a toothpick inserted in the center comes out clean) at 350 degrees.
For cupcakes: Scoop the batter with an ice cream scooper into muffin tins lined with cupcake cases. Bake for 25 minutes (or until a toothpick inserted in the center comes out clean) at 350 degrees.
For both the cake pops and cupcakes: Crumble the Pejoy in a food processor or with a rolling pin. Melt the chocolate wafers over a double boiler (or as directed on the package.) Add candy making friendly green food coloring to the white chocolate. Dip the cake pops / cupcakes into the melted chocolate. Sprinkle with Matcha Green Tea Pejoy.