Light Lemon Cake

Light Lemon Cake
Light Lemon Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • 2 1/4

    cups cake flour

  • 2

    large eggs plus white of 1 large egg

  • 1/4

    tsp salt

  • 1/2

    tsp baking soda

  • 1 1/2

    tsp baking powder

  • 1

    Tbsp grated lemon zest

  • 5

    Tbsp plus 1 tsp (1/3 cup) butter

  • 1 1/3

    cups sugar

  • 1/4

    cup lemon juice (grate zest first)

  • 1

    cup plain nonfat yogurt

  • Total Time: 1 hour

  • Active Time: 15 minutes

  • By Donna Meadow from Woman's Day | April 1, 2006

  • Light Lemon Cake

  • Protein 3g

  • Dietary Fiber 0

  • Total Carbohydrates 33g

  • Sodium 183mg

  • Cholesterol 37mg

  • Saturated Fat 3g

  • Total Fat 5g

  • Calories 189

Directions

1. Heat oven to 350ºF. Coat a 12-cup bundt pan with nonstick spray.   2. Mix yogurt and lemon juice in a small bowl until blended. Set aside.   3. In a large bowl, beat sugar, butter, lemon zest, baking powder, baking soda and salt with mixer on medium speed to blend (mixture will resemble damp sand). Beat in eggs and egg white until smooth. On low speed, beat in yogurt, then flour, until just blended. Scrape into pan; smooth top.   4. Bake 30 minutes, or until a wooden pick inserted in cake comes out clean. Cool in pan on wire rack 15 minutes before inverting on rack. Serve warm or cool.Good served with strawberries.

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