|Cake flour||1 1⁄2 Cup (24 tbs)|
|Arrowroot||1 Tablespoon, dissolved in 1 cup sugar|
|Skim milk||1⁄4 Cup (4 tbs)|
|Baking soda||1 Teaspoon|
|Pear||1 Large, peeled, cored and chopped|
|Cinnamon||1 1⁄2 Teaspoon|
|Grated lemon peel||1 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Plain non fat yogurt||1 1⁄2 Cup (24 tbs)|
|Maple extract||2 Teaspoon|
Preheat oven to 350 degrees.
Use a 9-by-13-inch nonstick baking pan or line a baking pan with a baking pan liner or lightly spray with vegetable cooking spray.
Sift flour, sugar, baking soda, and cinnamon into a large mixing bowl.
Stir in lemon peel, yogurt, skim milk with arrowroot, pear, vanilla, and maple extract until well combined.
Transfer cake batter to baking pan.
Bake for 35 minutes or until a wooden pick inserted in center of the cake comes out clean.
Cut into 12 pieces.