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Lemon Yogurt Coffee Cake

Healthycooking's picture
You'll simply love this Lemon Yogurt Coffee Cake. Try this amazingly delicious Lemon Yogurt Coffee Cake; I bet, you would love to prepare this recipe again and again.
  Canola oil 1⁄3 Cup (5.33 tbs)
  Honey 2⁄3 Cup (10.67 tbs)
  Cholesterol free egg substitute 3⁄4 Cup (12 tbs)
  Lemon extract 1 1⁄2 Teaspoon
  All purpose flour 1 3⁄4 Cup (28 tbs)
  Whole wheat pastry flour 3⁄4 Cup (12 tbs) (Otherwise Use Whole Wheat Flour)
  Baking powder 2 1⁄2 Teaspoon
  Lemon low fat yogurt 1 Cup (16 tbs) (Use Danone)
  Grated lemon peel 1 Tablespoon
  Coarsely chopped cranberries 1 Cup (16 tbs)

Preheat oven to 350°F.
Grease and flour a 9-cup kugelhopf or 9-inch bundt pan.
In a large bowl beat oil and honey until creamy.
Add egg, egg substitute and lemon extract; beat until blended.
In a medium bowl combine flours and baking powder; stir into honey mixture alternately with yogurt.
Fold in lemon peel and cranberries.
Pour into prepared pan; smooth top.
Bake 30 to 35 minutes or until toothpick inserted into center comes out clean.
Cool in pan on wire rack.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2790 Calories from Fat 914

% Daily Value*

Total Fat 103 g159.2%

Saturated Fat 12.1 g60.6%

Trans Fat 0.3 g

Cholesterol 17.2 mg5.7%

Sodium 1541.8 mg64.2%

Total Carbohydrates 418 g139.3%

Dietary Fiber 20.4 g81.8%

Sugars 195.3 g

Protein 61 g122.6%

Vitamin A 12.1% Vitamin C 67.2%

Calcium 157.3% Iron 102.7%

*Based on a 2000 Calorie diet


Lemon Yogurt Coffee Cake Recipe