Lemon Yogurt Cake

By Kay MacInnis

 

 

This is one of my favorite springtime recipes! Especially love to take it to family gatherings… it is so easy, and the ingredients are things that I have in the pantry without making a special trip to get groceries. I have substituted grapeseed oil for the olive oil and that works great, too.

It should look great on your Easter dinner table…

 

Ingredients:

1 1/2 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain non-fat Greek yogurt

1 1/3 cups sugar, divided (1/3 c sugar for syrup)

3 extra-large eggs (you could also use 6 egg whites)

2 teaspoons grated lemon zest

1/2 teaspoon vanilla extract

1/2 cup lemon infused olive oil

1/3 cup freshly squeezed lemon juice

 

For the glaze:

1 cup confectioners’ sugar

2 tablespoons freshly squeezed lemon juice

 

Preparation:

Preheat the oven to 350 degrees F. Grease an 8 ½-by-4 ¼-by-2 ½-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the olive 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 remove cake from pan and place it on a baking rack over wax paper. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

 

Nutrition Analysis: 299 Calories, 11 grams fat, 64 mg cholesterol, 4 grams protein, 46 grams carbohydrate, 1 gram Fiber, 207 mg sodium.

 

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This is another in a weekly series of healthy recipes from Kay MacInnis, registered dietitian at Providence Hospitals in Columbia.

Kay works in Health and Wellness at Providence, helping cardiac and diabetes patients eat their way to healthier lives. She’s not a chef herself, but in consultation with the actual chefs at Providence, she’s learned a lot over the years as she has worked to help patients help themselves after they leave the hospital.

She also conducts a number of health and wellness events for the public, including the monthly Providence Cooks! classes. The next class is Tuesday, March 3.

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