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Glazed Lemon Loaf Cake

Yield 12 servings (serving size: 1 slice)
The sweetness and texture of this cake are similar to those of a traditional pound cake.

Ingredients

  • Cooking spray
  • 1 tablespoon all-purpose flour
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 5 tablespoons butter, softened
  • 1 cup sugar
  • 2 teaspoons grated lemon rind
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 large egg whites
  • 1 (8-ounce) carton plain fat-free yogurt
  • 3 tablespoons sugar
  • 1/4 cup fresh lemon juice

Nutrition Information

  • calories 205
  • fat 5.4 g
  • satfat 3.2 g
  • protein 3.9 g
  • carbohydrate 36 g
  • cholesterol 31 mg
  • iron 1 mg
  • sodium 166 mg
  • caloriesfromfat 23 %
  • fiber 0.6 g
  • calcium 55 mg

How to Make It

  1. Preheat oven to 350°.

  2. Coat bottom and sides of an 8-inch loaf pan with cooking spray; dust with 1 tablespoon flour, discarding any excess flour. Set aside.

  3. Spoon 1 3/4 cups flour into dry measuring cups; level with a knife. Stir together flour, baking powder, baking soda, and salt.

  4. Beat butter, sugar, lemon rind, vanilla, egg, and egg whites with a mixer at medium speed until smooth. Add flour mixture, alternately with yogurt and beginning and ending with flour mixture; beat well after each addition. Pour into prepared pan, spreading evenly.

  5. Bake at 350° for 55 to 60 minutes or until a wooden pick inserted in center comes out clean. Place cake on wire rack.

  6. Stir together 3 tablespoons sugar and lemon juice. Spoon mixture over hot cake. Cool 20 minutes. Remove from pan. Cool completely on wire rack.

Oxmoor House Healthy Eating Collection