Lemon Yogurt Cake
- Number of Servings: 10
Ingredients
1 1/2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon kosher salt1 cup plain, unsweetened yogurt (I prefer Greek)1 cup Truvia baking blend1/2 cup eggbeatersZest and juice from 2 large lemons, equaling 1/3 cup lemon juice1/2 teaspoon vanilla extract1/4 cup olive oil1/4 cup applesauce
1. Preheat oven to 350 degrees. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Combine all ingredients for cake together and mix well.
2. Pour into loaf pan. Bake 350 degrees for 50 – 60 minutes, or until cake passes toothpick test. Let cool completely before slicing.
Adapted from Ina Garten’s Lemon Yogurt Cake
Serving Size: 10 slices, 1 slice/serving
Number of Servings: 10
Recipe submitted by SparkPeople user CRE8IVITY.
2. Pour into loaf pan. Bake 350 degrees for 50 – 60 minutes, or until cake passes toothpick test. Let cool completely before slicing.
Adapted from Ina Garten’s Lemon Yogurt Cake
Serving Size: 10 slices, 1 slice/serving
Number of Servings: 10
Recipe submitted by SparkPeople user CRE8IVITY.
Nutritional Info Amount Per Serving
- Calories: 160.4
- Total Fat: 5.8 g
- Cholesterol: 1.0 mg
- Sodium: 246.9 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 0.6 g
- Protein: 5.6 g
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