Recipe by Cooking Light September 1997


Recipe Summary

8 servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Combine first 5 ingredients in a bowl; set aside. Combine 1/2 cup sugar and oil in a large bowl; beat at high speed of a mixer 2 minutes. Add yogurt, extracts, egg, and egg white; beat 1 minute. Add flour mixture; beat at low speed until well-blended. Fold in rind and currants.

  • Pour batter into a 9-inch springform pan coated with cooking spray. Bake at 350° for 25 minutes or until golden and cake springs back when touched lightly in center. Remove from oven. Pierce cake with a fork. Combine 2 tablespoons sugar and lemon juice; spoon over cake. Cool on a wire rack.

Nutrition Facts

192 calories; calories from fat 28%; fat 6g; saturated fat 0.9g; mono fat 4g; poly fat 0.8g; protein 3.4g; carbohydrates 31.8g; fiber 0.7g; cholesterol 27mg; iron 0.9mg; sodium 84mg; calcium 51mg.