By Angela McGowan
When I woke up the other day, all I could think about was lemon pound cake. However, the last thing my hips need is all that butter, so I found this healthier option from Ina Garten. I modified the recipe a little, but it’s still pretty close.
Yield: Serves 6
Lemon Yogurt Cake
Ingredients:
- 1 1/2 cups AP flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain, unsweetened yogurt
- 1 1/3 cups sugar (I used stevia baking blend)
- 3 extra-large eggs
- the zest and juice from 2 large lemons, equaling 1/3 cup lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 cup olive oil
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.
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