Layered Lemon Yogurt Cake
- Number of Servings: 8
Ingredients
1 1/2 cups oat flour2 tsp baking powder1/4 tsp salt3/4 c egg beaters1/3 cup truvia2 tbsp water1 cup 0% Greek yogurt1 tsp vanilla extract2 tsp lemon zest1/2 tsp lemon extract1/3 cup + 1 tbsp lemon juice (divided)1/2 cup applesaucefor cream cheese layer in the middle:2 tbsp fat free cream cheese2 tbsp unsweetened almond milk1 tbsp coconut flourfor glaze:above reserved tbsp of lemon juice1/2 cup powdered z-sweet (xylitol)water to thin
Preheat oven to 350.
Mix flour, baking powder, and salt in one bowl and set aside.
Whisk together egg substitute, truvia with water, yogurt, zest, extracts, lemon juice and applesauce.
Mix dry into wet ingredients.
Pour into 2 nonstick-sprayed round cake pans.
Bake for 40-50 minutes or until toothpick comes out clean.
To prepare CC layer, whisk together ingredients. Spread over top of one cake and place other 1/2 cake on top.
Combine glaze ingredients and drizzle/spread overtop.
Slice and enjoy!!!
Serving Size: makes 8 HUGE slices
Number of Servings: 8
Recipe submitted by SparkPeople user BETWEENTHEPAGES.
Mix flour, baking powder, and salt in one bowl and set aside.
Whisk together egg substitute, truvia with water, yogurt, zest, extracts, lemon juice and applesauce.
Mix dry into wet ingredients.
Pour into 2 nonstick-sprayed round cake pans.
Bake for 40-50 minutes or until toothpick comes out clean.
To prepare CC layer, whisk together ingredients. Spread over top of one cake and place other 1/2 cake on top.
Combine glaze ingredients and drizzle/spread overtop.
Slice and enjoy!!!
Serving Size: makes 8 HUGE slices
Number of Servings: 8
Recipe submitted by SparkPeople user BETWEENTHEPAGES.
Nutritional Info Amount Per Serving
- Calories: 137.3
- Total Fat: 1.9 g
- Cholesterol: 0.9 mg
- Sodium: 82.7 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 2.9 g
- Protein: 9.8 g
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