Low-Fat Lemon Yogurt Cake - Healthy & Yummy

Loved this lemon cake.  It is dense like a pound cake, but very moist and subtle.  Can I just say it again - I loved it!!

Inspired by this pin, this recipe originally came from cravingchronicles.com. 

 

Low-Fat Lemon Yogurt Cake

Makes one 8 by 4 inch loaf cake

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain low-fat Greek yogurt (can use regular, too)
1 cup sugar
1 whole large egg, 3 large egg whites
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/3 to 1/2 cup vegetable oil

For the glaze:
1 cup confectioners’ sugar
Freshly squeezed lemon juice

Directions

1. Preheat the oven to 350° F. Grease and flour a loaf pan. Line the bottom with parchment paper.
2. Measure the flour (scoop and level), baking powder, and salt into a small bowl and whisk until combined. In a large bowl, mix together the yogurt, sugar, eggs, lemon zest, and vanilla. Add the dry ingredients into the wet ingredients and slowly whisk together. Fold the vegetable oil into the batter until it’s all incorporated. Pour the batter into the prepared pan and bake for about 50-60 minutes, or until a cake tester placed in the center of the loaf comes out clean.
3. When the cake is done, allow it to cool in the pan for 10 minutes.
4. For the glaze, combine the confectioners’ sugar and 2 tablespoons of lemon juice. If the glaze is still too thick, continue adding 1 tablespoon of lemon juice until it’s runny enough to pour.
5. Carefully place on the cake a baking rack over a sheet pan or a sheet of parchment paper. While the cake is still warm (but not hot!), pour the glaze over, allowing it to drip down the sides.