Lemon yogurt cake is light and moist (recipe)
THE KITCHEN DIVA
LEMON YOGURT CAKE
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.
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