Lemon Yogurt Cake with Fresh Berries

Ready in 1 hour

Top-ranked recipe named "Lemon Yogurt Cake with Fresh Berries"

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Try this Lemon Yogurt Cake with Fresh Berries recipe, or contribute your own. "Berries" and "Low-fat" are two of the tags cooks chose for Lemon Yogurt Cake with Fresh Berries.


Ingredients

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

Original recipe makes 8 servings

Servings  

Preparation

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,

Calories Per Serving: 311 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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