Name: Light Lemon Cake
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 1 c. plain nonfat yogurt -; 1/4 c. lemon juice (grate zest first) -; 1 c. sugar -; 5 tbsp. plus 1 tsp (1/3 cup) butter -; 1 tbsp. grated lemon zest -; 1 1/2 tsp. baking powder -; 1/2 tsp. baking soda -; 1/4 tsp. salt -; 2 large eggs plus white of 1 large egg -; 2 1/4 c. cake flour -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Light Lemon Cake

1. 1 c. plain nonfat yogurt -

2. 1/4 c. lemon juice (grate zest first) -

3. 1 c. sugar -

4. 5 tbsp. plus 1 tsp (1/3 cup) butter -

5. 1 tbsp. grated lemon zest -

6. 1 1/2 tsp. baking powder -

7. 1/2 tsp. baking soda -

8. 1/4 tsp. salt -

9. 2 large eggs plus white of 1 large egg -

10. 2 1/4 c. cake flour -

How to cook deliciously - Light Lemon Cake

1. Stage

Heat oven to 350ºF. Coat a 12-cup bundt pan with nonstick spray.

2. Stage

Mix yogurt and lemon juice in a small bowl until blended. Set aside.

3. Stage

In a large bowl, beat sugar, butter, lemon zest, baking powder, baking soda and salt with mixer on medium speed to blend (mixture will resemble damp sand). Beat in eggs and egg white until smooth. On low speed, beat in yogurt, then flour, until just blended. Scrape into pan; smooth top.

4. Stage

Bake 30 minutes, or until a wooden pick inserted in cake comes out clean. Cool in pan on wire rack 15 minutes before inverting on rack. Serve warm or cool. Good served with strawberries.