Labadie Recipe Database

Name Light Lemon Cake Number of People 16 List of Ingredients 1 cup plain nonfat yogurt 1/4 cup lemon juice (grate zest first) 1 1/3 cups sugar 5 T. plus 1 tsp. (1/3 cup) butter 1 T. grated lemon zest 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 2 large eggs plus white of 1 large egg 2 1/4 cups cake flour Description Heat oven to 350 degrees.  Coat a 12-cup bundt pan with nonstick spray. Mix yogurt and lemon juice in a small bowl until blended.  Set aside. In a large bowl, beat sugar, butter, lemon zest, baking pwder, 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. 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. Time 15 minutes prep plus 1 hour baking and cooling Difficulty (1-5) 1 Notes Per serving:  189 calories, 3 g protein, 33 g carbohydrates, 0 g fiber, 5 g fat (3 g saturated fat), 37 mg cholesterol, 183 mg sodium. Good served with fresh strawberries. Image