Lemon Yogurt Cake With Fresh Berries

Ingrients & Directions


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

This cake is based on a recipe from Chef-author Jacques Pepin. It’s 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)


Yields
8 servings

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