- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 298.9
- Total Fat: 11.4 g
- Cholesterol: 64.2 mg
- Sodium: 206.6 mg
- Total Carbs: 46.1 g
- Dietary Fiber: 0.5 g
- Protein: 4.2 g
Barefoot Contessa Lemon Yogurt CakeSubmitted by: SANDY1962
IntroductionI made this cake on Easter and it was so easy and delicious! It's amazing low in calories and fat - probably more sugar than I would want to eat, but for a special occasion, it's a great recipe! I made this cake on Easter and it was so easy and delicious! It's amazing low in calories and fat - probably more sugar than I would want to eat, but for a special occasion, it's a great recipe!
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
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.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
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. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
Number of Servings: 12
Recipe submitted by SparkPeople user SANDY1962.