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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The sweetness and texture of this cake are similar to those of a traditional pound cake. Ingredients:
cooking spray |
1 tablespoon all-purpose flour |
1 3/4 cups all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/8 teaspoon salt |
5 tablespoons butter, softened |
1 cup sugar |
2 teaspoons grated lemon rind |
1 teaspoon vanilla extract |
1 large egg |
2 large egg whites |
1 (8-ounce) carton plain fat-free yogurt |
3 tablespoons sugar |
1/4 cup fresh lemon juice |
Directions:
1. Preheat oven to 350°.
2. Coat bottom and sides of an 8-inch loaf pan with cooking spray; dust with 1 tablespoon flour, discarding any excess flour. Set aside.
3. Spoon 1 3/4 cups flour into dry measuring cups; level with a knife. Stir together flour, baking powder, baking soda, and salt.
4. Beat butter, sugar, lemon rind, vanilla, egg, and egg whites with a mixer at medium speed until smooth. Add flour mixture, alternately with yogurt and beginning and ending with flour mixture; beat well after each addition. Pour into prepared pan, spreading evenly.
5. Bake at 350° for 55 to 60 minutes or until a wooden pick inserted in center comes out clean. Place cake on wire rack.
6. Stir together 3 tablespoons sugar and lemon juice. Spoon mixture over hot cake. Cool 20 minutes. Remove from pan. Cool completely on wire rack.
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