Lemon Yogurt Cake

Lemon Yogurt Cake
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Lemon Yogurt Cake calories by ingredient
Submitted by:

Introduction

Excellent recipe and super versatile! Try it with oranges instead, add poppyseeds, blueberries, chocolate! Excellent recipe and super versatile! Try it with oranges instead, add poppyseeds, blueberries, chocolate!
Number of Servings: 10

Ingredients

    1 1/2 cups all-purpose flour
    2 teaspoons baking powder
    1/2 teaspoon kosher salt
    1 cup plain, unsweetened yogurt (I prefer Greek)
    1 cup Truvia baking blend
    1/2 cup eggbeaters
    Zest and juice from 2 large lemons, equaling 1/3 cup lemon juice
    1/2 teaspoon vanilla extract
    1/4 cup olive oil
    1/4 cup applesauce

Directions

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.

TAGS:  Snacks |

Rate This Recipe