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Monday, June 29, 2009

Meyer Lemon and Low Fat Yogurt Cake

what with my new found desire to be simple and light this summer (read: healthy, albeit slightly boring), i still do get the sweet tooth cravings. quite simply, i had to look for an acceptable homemade sweet treat. i wanted something that reeked of summer not only due to the very nature of the ingredients but also in regards to being bikini-figure friendly. i chose an ina garten lemon yogurt cake. i like the chick and i like lemons and i like yogurt. score. what i didn't take into factor was my laziness. i did not feel like whipping out Isabella to do the heavy stirring, it had to be powered by my hand and let's just say, on an uber hot evening, the last thing i want to do is stand in my kitchen stirring batter. so the cake didn't come out as light as i would've liked. it was dense, very moist but still oh so lemony... a hint of a hot summer day, washed down with sweet-tart lemonade. i've had it all week either for breakfast with a cup of coffee or as a 3pm snack with tea. lovely much?

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Meyer Lemon and Low Fat Yogurt Cake
adapted from Ina Garten

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt (i used low fat yogurt)
1 cup of sugar (i added only 2/3 cup)
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons) (i used meyer lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil (i only added 1/4 cup)
juice of 1 lemon (this was my addition)

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan.

please note that Ina has a lemony syrup poured into the baked cake, as well as a glaze. i ix-nayed all that. due to my omission of some of the sugar, full fat yogurt and oil, the calories per slice is skewed towards worse case scenario.

240 calories/slice (altho i think it's closer to 200 or even less)

today's song: Tori Amos,Girl

8 comments:

  1. Good work! :) Healthy can still be decadent.

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  2. I bought a few meyer lemons from the market over the weekend and wasn't sure what I wanted to do with them. This looks great and I'll have to try it out. I can imagine snacking on this in the lazy hot summer air with some cold ice tea.

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  3. There's nothing quite as refreshing as the smell and taste of lemon - good pick!

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  4. shelley, thanks! cutting back on things is so hard but this cake makes it so easy. :)

    friedwontons, i think the kicker to this cake is how easy it is to assemble. enjoy!

    shannalee, i just love the smell of citrus in the air! :)

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  5. Great combination! The cake looks very moist and I can imagine how delicious it must be judging from the ingredients. A simple cake like this is so perfect now that berries are in season. I'm thinking this and some kind of fruit compote ..

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  6. THAT looks yummy! and sounds really refreshing. I love lemon and yogurt. Good combo =)

    i want to reach into my screen and take a piece

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  7. and that teapot is also adorable!!

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  8. I bought a few meyer lemons from the market over the weekend and wasn't sure what I wanted to do with them. This looks great and I'll have to try it out. I can imagine snacking on this in the lazy hot summer air with some cold ice tea.

    ReplyDelete