Easy Lemon Drizzle Butterfly Cakes

The easiest lemon drizzle butterfly cakes ever and less than half a syn each (1 syn total for 3 of them, I kid you not) when using your HexB. They’re simply the zest!

Recipe is as follows:


Make a lemon flavoured Colin the caterpillar cake. Leave in a cool, dark place for 8 – 12 days.

Or if you don’t have the patience to wait for your butterflies to complete chrysalis, just whisk 40 grams of blitzed oats with a tablespoon of sweetener, a quarter teaspoon of baking powder, one egg, 60 ml of plain yoghurt and the zest of a small lemon or half a large one.


Bake in a muffin tin for 20 mins on 170.


Squeeze out the juice of the lemon and add a couple of sweetener tablets then microwave to dissolve and mix together. STEP4: Drizzle over cakes.


Cut discs out of the top, fill with fat free lemon yoghurt and then split the discs and place on top.

When life gives you lemons, make butterflies.