Lemon Yogurt Cake with Fresh Berries

Lemon Yogurt Cake with Fresh Berries Ingredients

MAKES ONE LAYER	1/4 c Lowfat yogurt
Non-stick cooking spray	1 c Sifted cake flour; not
3 tb Vegetable oil	1/2 ts Baking soda
1/2 c Sugar	2 lg Egg whites
1 Lemon; grated zest	Salt
1 ts Vanilla extract	Ripe berries
1/4 c Fat free milk	Sweetener

Instructions for Lemon Yogurt Cake with Fresh Berries

This cake is based on a recipe from Chef-author Jacques Pepin. Its a low fat alternative to a basic white cake. Make it with yogurt, egg whites, skim milk and a small amount of vegetable oil and sugar. Serve with berries or other fresh fruit. 1. Heat the oven to 350F degrees. Spray an 8-inch round cake pan with non-stick cooking spray. Set aside. 2. Whisk together the oil, sugar, lemon zest, and vanilla in a large mixing bowl. Add the milk and yogurt. Sift in the flour and baking soda and stir gently just until blended. 3. Beat the egg whites with a pinch of salt until nearly stiff. Gently fold into the batter. Transfer to the cake pan. 4. Bake until the cake is golden and springs back when pressed, about 30 minutes. Cool briefly, in the pan, or on rack, then invert onto the rack and cool completely. Sprinkle the cake with confectioners sugar. Cut into wedges and serve, with berries alongside. Berries may be sprinkled with granulated sugar. REF: Richard Sax and Marie Simmons in Lighter, Quicker, Better. (1995: Wm Morrow) Recipe by: Lighter, Quicker, Better by Sax and Simmons Posted to EAT-LF Digest by PatHanneman on Feb 22, 1999, converted by MM_Buster v2.0l.

Main Ingredient: CakeCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Baking soda	Egg	Flour	Lemon
Milk	Salt	Sugar	Vanilla
Vegetable oil	Yogurt

Low fat Berries Cakes Lemon Milk

for flavor and categorization

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