Lemon Yogurt CakeAngie McGowan
This morning I woke up and for some reason I could just smell and taste pound cake. But not any ordinary pound cake, one infused with lemon. I thought about making my old tried and true Baptist pound cake recipe, but I didn’t really want to make such a heavy buttery rich cake today. So then I started browsing the Internet in search of something else that might strike my fancy, and found this amazing lemon yogurt cake from Ina Garten. I changed it just a little, but it’s essentially still the same recipe. I used my favorite sugar substitute, NuNaturals stevia blend in the recipe to make it sugar free and safe for diabetics, but mainly just to save me some calories. I am down over 5 pounds this week, and want to keep shedding before swimsuit season is in full swing. To enter to win some stevia products of your own, visit my facebook page here, like the page, and click on the little girl’s picture at the top, then leave a comment under the pic. Contest closes April 19 at midnight.
This is such a delicious recipe, and so versatile. You could add some poppy seeds, some blueberries, or whatever else sounds good. If you want to add a glaze, use a cup of powdered sugar and a few teaspoons of lemon juice to make a glaze to pour over the cake when it’s warm.
Lemon Yogurt Cake
1 1/2 cups AP flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain, unsweetened yogurt
1 1/3 cups sugar (I used stevia baking blend)
3 extra-large eggs
the zest and juice from 2 large lemons, equaling 1/3 cup lemon juice
1/2 teaspoon vanilla extract
1/2 cup olive oil
1. Preheat oven to 350 degrees. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Combine all ingredients for cake together and mix well.
2. Pour into loaf pan. Bake 350 degrees for 50 – 60 minutes, or until cake passes toothpick test. Let cool completely before slicing.
Adapted from Ina Garten’s Lemon Yogurt Cake