Dessert

Layered Lemon Yogurt Cake is for Dessert.

Layered Lemon Yogurt Cake takes several minutes to prepare.

Layered Lemon Yogurt Cake takes several minutes to cook.

Layered Lemon Yogurt Cake makes 8 servings.

The ingredients for Layered Lemon Yogurt Cake are:

1 1/2 cups oat flour
2 tsp baking powder
1/4 tsp salt
3/4 c egg beaters
1/3 cup truvia
2 tbsp water
1 cup 0% Greek yogurt
1 tsp vanilla extract
2 tsp lemon zest
1/2 tsp lemon extract
1/3 cup + 1 tbsp lemon juice (divided)
1/2 cup applesauce

for cream cheese layer in the middle:
2 tbsp fat free cream cheese
2 tbsp unsweetened almond milk
1 tbsp coconut flour

for glaze:
above reserved tbsp of lemon juice
1/2 cup powdered z-sweet (xylitol)
water to thin

Here is how you make Layered Lemon Yogurt Cake:

Preheat oven to 350.Mix flour, baking powder, and salt in one bowl and set aside.Whisk together egg substitute, truvia with water, yogurt, zest, extracts, lemon juice and applesauce.Mix dry into wet ingredients.Pour into 2 nonstick-sprayed round cake pans.Bake for 40-50 minutes or until toothpick comes out clean.To prepare CC layer, whisk together ingredients. Spread over top of one cake and place other 1/2 cake on top.Combine glaze ingredients and drizzle/spread overtop.Slice and enjoy!!!Serving Size: makes 8 HUGE slicesNumber of Servings: 8Recipe submitted by SparkPeople user BETWEENTHEPAGES.

The nutritional information for Layered Lemon Yogurt Cake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 137.3

• Total Fat: 1.9 g
• Cholesterol: 0.9 mg
• Sodium: 82.7 mg
• Total Carbs: 19.6 g
• Dietary Fiber: 2.9 g
• Protein: 9.8 g

The dietary needs meet for Layered Lemon Yogurt Cake is Low Fat