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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.
Ingredients
  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)
Directions

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

Cuisine: 
American
Method: 
Baked
Dish: 
Cake

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