Low-Cal, Low-Fat Lemon Yogurt Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Modified from Ina Garten's Lemon Yogurt Cake recipe. :) Original recipe calls for the lemon juice to be cooked with a 1/3 cup sugar to be poured over the cake for flavor...but I say, just put the juice in the batter and be done with all that extra sugar! Ingredients:
1 1/2 cup flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup fat free yogurt |
1 cup sugar |
3 egg whites |
2 teaspoons lemon zest (2 lemons) |
1/2 teaspoon vanilla extract |
1/2 cup unsweetened applesauce |
1/3 cup freshly squeezed lemon juice |
Directions:
1. Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour your bundt pan.
2. Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
3. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. **If desired, while the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
4. For the glaze (not included in this recipe), combine 1 cup confectioners' sugar and with two tbsp lemon juice and pour over the cake.
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