Lemon yogurt cake is light and moist (recipe) | PostIndependent.com

Lemon yogurt cake is light and moist (recipe)


Try different yogurt flavors such as strawberry, raspberry, blueberry or vanilla for a tasty variety.


2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup butter, softened

1 cup sugar

4 large Eggland’s Best eggs

1 carton (6 ounces) non-fat lemon yogurt

1/4 teaspoon almond extract


1. Heat oven to 325 F.

2. In a medium bowl, stir together flour, baking powder and salt. Set aside.

3. In a large mixing bowl at medium speed, beat together butter and sugar until light and fluffy. Beat in eggs and yogurt until well-blended. Reduce mixer speed to low and add reserved flour mixture, 1/2 cup at a time, beating just until blended.

4. Pour mixture into a greased and floured 9-by-5-by-3-inch loaf pan. Bake until cake tester inserted near center comes out clean, about 1 hour and 10 minutes.

5. Cool on wire rack 10 minutes. Remove from pan and cool completely. Makes 12 servings.

(Recipe courtesy Eggland’s Best, http://www.egglandsbest.com)

My home state of Texas is famous for belt-busting meals from smoky slabs of beef barbecue with a side of spicy beans to chicken-fried steaks smothered in cream gravy. Since traditional dinners are often a little on the heavy side, I’ve learned to keep the appetizers and desserts light and refreshing.

One of the easiest ways to “lighten up” a heavy recipe is to substitute a high-quality, low-fat yogurt for sour cream, mayonnaise or heavy cream. Yogurt helps to keep baked goods moist and enhances their texture. Using low-fat yogurt instead of sour cream saves 46 grams of fat per cup, and it can be substituted for mayonnaise in equal amounts. Yogurt also is a flavorful topping on a baked potato or in stroganoffs and stews, and provides a low-fat way to thicken sauces.

The refreshing addition of lemon yogurt to this simple cake recipe makes it tender and moist. Serve the cake topped with a dollop of lemon yogurt and your favorite berries — it makes a beautiful presentation. This lemon yogurt cake is the perfect way to finish a meal!

Angela Shelf Medearis is an award-winning children’s author, culinary historian and the author of seven cookbooks. Her new cookbook is “The Kitchen Diva’s Diabetic Cookbook.” Her website is http://www.divapro.com. To see how-to videos, recipes and much, much more, Like Angela Shelf Medearis, The Kitchen Diva! on Facebook. Recipes may not be reprinted without permission from Angela Shelf Medearis.

Support Local Journalism

Support Local Journalism

Readers around Glenwood Springs and Garfield County make the Post Independent’s work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.

Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.

Each donation will be used exclusively for the development and creation of increased news coverage.


Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.

User Legend: iconModerator iconTrusted User