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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Well, there isn't any sour cream in this cake, I used lowfat yogurt instead, but the original recipe that I adapted did use it (Mennonite cookbook, Sour Cream cake). Use any fruit you like. I had lots of cherries. Ingredients:
1 cup low-fat plain yogurt (can be plain or fruit flavored) |
1 cup sugar |
3 eggs (separated) |
2 cups flour |
1 teaspoon lemon juice |
lemon rind, from one lemon |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup cherries, pitted (or other fruit!) |
Directions:
1. Mix egg yolks, lemon rind and juice, sugar and yogurt together.
2. Sift in flour, baking soda, salt and mix thoroughly.
3. Mix in cherries or other fruit.
4. Beat egg whites until stiff (if you can, great, otherwise a bit watery is fine) and mix inches.
5. Pour into greased loaf pan
6. Bake at 350 for 40-50 minutes.
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