Dessert

Low Fat Lemon Yogurt Cake is for Dessert.

Low Fat Lemon Yogurt Cake takes several minutes to prepare.

Low Fat Lemon Yogurt Cake takes several minutes to cook.

Low Fat Lemon Yogurt Cake makes 12 servings.

The ingredients for Low Fat Lemon Yogurt Cake are:

Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain low-fat 2% yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/4 cup plain unsweetened applesauce
1/4 cup vegetable oil
1/3 cup freshly squeezed lemon juice

Here is how you make Low Fat Lemon Yogurt Cake:

InstructionsPreheat the oven to 350 degrees F. Grease and flour an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the low-fat yogurt, 1 cup sugar, the eggs, lemon zest, applesauce, and vanilla.Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it?s all incorporated.Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar syrup mixture over the cake and allow it to soak in. Cool the cake for another 20-30 minutes.Serving Size: 8-12 piecesNumber of Servings: 12Recipe submitted by SparkPeople user TOOTS510.

The nutritional information for Low Fat Lemon Yogurt Cake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 206.3

• Total Fat: 5.5 g
• Cholesterol: 30.5 mg
• Sodium: 299.6 mg
• Total Carbs: 36.4 g
• Dietary Fiber: 0.5 g
• Protein: 3.9 g