• 16servings
  • 45minutes
  • 45calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB3, B12, H, C
MineralsIodine, Chromium, Manganese, Silicon, Potassium

Ingredients Jump to Instructions ↓

  1. 1 cup plain nonfat yogurt

  2. 1/4 cup lemon juice (grate zest first)

  3. 1 1/3 cups sugar

  4. 5 Tbsp plus 1 tsp (1/3 cup) butter

  5. 1 Tbsp grated lemon zest

  6. 1 1/2 tsp baking powder

  7. 1/2 tsp baking soda

  8. 1/4 tsp salt

  9. 2 large eggs plus white of

  10. 1 large egg

  11. 2 1/4 cups cake flour

Instructions Jump to Ingredients ↑

  1. Heat oven to 350ºF. Coat a 12-cup bundt pan with nonstick spray.

  2. Mix yogurt and lemon juice in a small bowl until blended. Set aside.

  3. In a large bowl, beat sugar, butter, lemon zest, baking powder, baking soda and salt with mixer on medium speed to blend (mixture will resemble damp sand). Beat in eggs and egg white until smooth. On low speed, beat in yogurt, then flour, until just blended. Scrape into pan; smooth top.

  4. Bake 30 minutes, or until a wooden pick inserted in cake comes out clean. Cool in pan on wire rack 15 minutes before inverting on rack. Serve warm or cool.


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