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  • Lisa Eddy

    Low-Fat Lemon Yogurt Cake Adapted from Ina Garten’s Lemon Yogurt Cake Makes one 8 by 4 inch loaf cake The texture of this cake is somewhat unusual. It’s dense like a pound cake, but also super moist. In my opinion the texture doesn’t take away from the cake at all, but it helps to know what to expect. Also, the original recipe calls for ½ cup of vegetable oil. I ended up using a little less, about ⅓ cup, and the cake came out just fine. Feel free to adjust the amount of oil to your liking. 1 ½ cups all-purpose flour 2 teaspoons baking powder ½ teaspoon kosher salt 1 cup plain low-fat yogurt (I used Stonyfield this time, but Greek yogurt also works) 1 cup sugar 1 whole large egg, 3 large egg whites 2 teaspoons grated lemon zest (2 lemons) ½ teaspoon pure vanilla extract ⅓ to ½ cup vegetable oil For the glaze: 1 cup confectioners’ sugar Freshly squeezed lemon juice Limoncello (optional) Preheat the oven to 350° F. Grease and flour an 8½ by 4¼ by 2½-inch loaf pan. Line the bottom with parchment paper. Measure the flour (scoop and level), baking powder, and salt into a small bowl and whisk until combined. In a large bowl, mix together the yogurt, sugar, eggs, lemon zest, and vanilla. Add the dry ingredients into the wet ingredients and slowly whisk together. Fold the vegetable oil into the batter until it’s all incorporated. Pour the batter into the prepared pan and bake for about 50-60 minutes, or until a cake tester placed in the center of the loaf comes out clean. When the cake is done, allow it to cool in the pan for 10 minutes. For the glaze, combine the confectioners’ sugar and 2 tablespoons of lemon juice (or 1 tablespoon of lemon juice and 1 tablespoon of Limoncello). If the glaze is still too thick, continue adding 1 tablespoon of lemon juice (or Limoncello) until it’s runny enough to pour. Carefully place on the cake a baking rack over a sheet pan or a sheet of parchment paper. While the cake is still warm (but not hot!), pour the glaze over, allowing it to drip down the sides.

  • Debra Dopp

    Low Fat Lemon Yogurt Cake. Yumm. lemon desserts always make me think "mom would love this"

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