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Lemon-Yogurt Snack Cake

Photo: Ryan Benyi; Styling: Lynn Miller
Prep time 15 mins
Cook time 50 mins
Yield Serves 10

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3 tablespoons cornmeal
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons poppy seeds
  • 3/4 cup sugar
  • 1 tablespoon grated lemon zest
  • 1/4 cup fresh lemon juice
  • 3/4 cup plain low-fat yogurt
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1/2 teaspoon vanilla extract

Nutrition Information

  • calories 226
  • fat 9 g
  • satfat 1 g
  • protein 4 g
  • carbohydrate 34 g
  • fiber 1 g
  • cholesterol 22 mg
  • sodium 205 mg

How to Make It

  1. Preheat oven to 350ºF and grease a 9-by-5-inch loaf pan. In a bowl, sift together flour, cornmeal, baking powder, baking soda and salt. Stir in poppy seeds. In a second bowl, whisk together sugar, lemon zest and juice, yogurt, oil, egg and vanilla. Stir flour mixture into yogurt mixture until just combined.

  2. Pour batter into prepared pan and bake for 45 to 50 minutes, or until a tester inserted into center of cake comes out clean. Transfer cake to a wire rack and let cool 10 minutes, then turn out of pan onto rack and let cool completely.