Light Lemon Yogurt Cake
CATEGORIES
INGREDIENTS
  • 1 cup plain nonfat yogurt
  • 1/4 cup fresh lemon juice
  • 1 1/3 cups sugar
  • 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 eggs plus 1 egg white
  • 2 1/4 cups cake flour
DIRECTIONS
  1. Mix yogurt and lemon juice in a small bowl. Set aside.
  2. Beat the sugar, butter, lemon zest, BP, BS and salt on medium. Beat in the eggs and egg white until smooth.
  3. On low speed, add the yogurt then the flour just until blended.
  4. Bake 30 minutes at 350 in a nonstick bundt pan. Serve warm or cool.
RECIPE BACKSTORY
This is a slimmer version of a sour cream lemon cake. It's just as yummy but far healthier. If you cut it into 16 servings each will have just 189 calories.