• 60ml (1/4 cup) solid coconut oil • 2 1/2 tablespoon coconut sugar • 150g (1 cup) white or GF flour, sifted • 2 eggs, separated • 1/2 teaspoon baking powder • 1/4 teaspoon baking of soda • 2 teaspoon lemon rind, finely grated • 150 grams low-fat Greek yogurt • 2 tablespoon lemon juice • Low-fat Greek yogurt, extra, to serve
Lemon syrup: • 60ml (1/4 cup) lemon juice • 2 tablespoon coconut sugar or any sugar • 1 lemon, zested
Preheat oven to 350 degrees. Grease six -muffin tins or cupcake foils and line the bases with baking paper. Use electric beaters to beat the oil and sugar in a bowl until pale and creamy. Add 2 tablespoons of the flour and beat until combined. Add yolks, 1 at a time, beating well after each addition. Stir in baking powder, baking soda , lemon rind and half the remaining flour. Stir in half the yogurt and half the lemon juice. Repeat with the remaining flour, yogurt and lemon juice, stirring until a stiff batter forms.
Use clean electric beaters to beat egg whites in a clean dry bowl until soft peaks form. Fold half the egg white mixture into the batter. Fold in the remaining egg whites. Spoon into the prepared moulds. Place on a baking tray and bake for 20-22 minutes or until a skewer inserted into the centre comes out clean. Cool in moulds for 5 minutes. Transfer to a wire rack set over a baking tray. Use a skewer to poke 3 holes in each cake.
Meanwhile, for the lemon syrup, combine the juice and sugar in a saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Bring to a simmer. Simmer, without stirring, for 2 minutes. Add lemon zest. Simmer for a further 1 minute or until thick.
Pour half the syrup over warm cakes. Set aside to cool completely. Serve with spoonful of yogurt and drizzled with the remaining syrup. Serves 6.