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While I won’t claim this is a health food, it is lighter than a pound cake and can be used in the same ways as that versatile cake.

Note: To make this as a sheet cake, multiply the ingredients according to your needs.  A 9×13″ pan requires twice the ingredients.

Ingredients:

Light Lemon Cake

Non-stick vegetable oil spray
Flour for dusting
1 1/2 c. all-purpose flour
2 t. baking powder
3/4 t. kosher salt
1 c. sugar
Zest of one lemon, finely grated
3/4 c. Greek yogurt, full fat
1/2 c. Grapeseed oil, or other vegetable oil
2 lg. eggs
1/2 t. vanilla extractDirections:
Preheat oven to 350 degrees. Coat a loaf pan, (8 1/2 x 4 1/4″) with vegetable oil spray and dust with flour, tapping out excess.

Light Lemon Cake with Yogurt and Fresh Blueberries

In medium bowl, whisk together flour, baking powder and salt. Set aside. Place sugar in large bowl and, with your clean fingers, rub lemon zest with sugar until sugar is moist and well mixed with lemon zest. Whisk in yogurt, oil, eggs and vanilla until blended. Fold in dry ingredients, only until blended. Bake until the top of the cake is golden brown and a toothpick inserted into the center comes out clean, which will be about 55 minutes.Let cake cool in pan on wire rack for about 15 minutes, then invert onto the rack. Let cake cool completely before cutting.

For something completely different, try grilling this cake.  After the cake cools, cut it into serving slices, about 1 inch each.  Brush or spray your clean grill rack or indoor grill pan with olive oil.  Preheat your grill or grill pan to medium heat.  Lightly spray both sides of cake with olive oil and grill just until grill marks appear, about 2 minutes on each side.  Shown in photo served with Greek yogurt and mango fruit mixture found at Tantra Cooking Recipes, July 6, 2012.

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