You are here

Lemon Coffee Cake

Ingredients
  Honey 2⁄3 Cup (10.67 tbs)
  Oil 1⁄3 Cup (5.33 tbs)
  Fat-free egg substitute 1 Cup (16 tbs)
  Lemon extract 1 1⁄2 Teaspoon
  Unbleached flour 1 3⁄4 Cup (28 tbs)
  Whole-wheat flour 3⁄4 Cup (12 tbs)
  Baking powder 2 1⁄2 Teaspoon
  Nonfat lemon yogurt 1 Cup (16 tbs)
  Coarsely chopped cranberries 1 Cup (16 tbs)
  Grated lemon rind 1 Tablespoon
Directions

In a large bowl, beat the honey and oil with an electric mixer until creamy.
Beat in the eggs and lemon extract.
In a small bowl, combine the unbleached flour, whole-wheat flour and baking powder.
Beginning and ending with the flour mixture, alternately beat the flour mixture (in fourths) and yogurt (in thirds) into the egg mixture.
Fold in the cranberries and lemon rind.
Coat a 9-cup Bundt pan with no-stick spray.
Add the batter and smooth the top with a rubber spatula.
Bake at 325° for 30 to 35 minutes, or until a cake tester inserted in the center comes out clean.
Cool in the pan on a wire rack.
Invert onto a platter.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Vegetarian
Ingredient: 
Lemon
Interest: 
Quick
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
0 Minutes

Rate It

Your rating: None
4.190625
Average: 4.2 (16 votes)