The sweetness and texture of this cake are similar to those of a traditional pound cake.

Recipe by Oxmoor House January 2002

Gallery

Recipe Summary

Yield:
12 servings (serving size: 1 slice)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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

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

  • 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.

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

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

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

205 calories; fat 5.4g; saturated fat 3.2g; protein 3.9g; carbohydrates 36g; cholesterol 31mg; iron 1mg; sodium 166mg; calories from fat 23%; fiber 0.6g; calcium 55mg.
Advertisement
Advertisement