Yogurt Coffee Cake
|Powdered sugar||1 Cup (16 tbs)|
|Flour||1 Cup (16 tbs)|
|Lemon juice||1 (as required)|
|Yogurt||1 Cup (16 tbs)|
|Butter||4 Tablespoon, melted|
|Sugar||2 Cup (32 tbs)|
|Almonds||1 Tablespoon (for garnish)|
Beat sugar and eggs in large bowl for 5 minutes.
Add sifted flour and soda.
Combine 2 tablespoons lemon juice, yogurt and butter; add to egg mixture.
Mix well; pour into greased and lightly floured 8 x 8-inch square baking dish.
Bake at 375 degrees for 1 hour.
Combine sugar, 2 cups water and 1 teaspoon lemon juice in a saucepan; cook, stirring, over low heat, until sugar is dissolved.
Remove bread from oven; prick with wooden pick.
Pour sugar mixture over top; allow to stand for at least 30 minutes before cutting in squares.
Garnish with almonds.
Serving size: Complete recipe
Calories 3601 Calories from Fat 833
% Daily Value*
Total Fat 94 g145.3%
Saturated Fat 45.6 g228%
Trans Fat 0 g
Cholesterol 1427.3 mg475.8%
Sodium 1901.8 mg79.2%
Total Carbohydrates 641 g213.8%
Dietary Fiber 5.4 g21.7%
Sugars 535.7 g
Protein 62 g124.8%
Vitamin A 63.9% Vitamin C 46.3%
Calcium 51.3% Iron 66.8%
*Based on a 2000 Calorie diet