I've been working on this recipe for quite some time and must say this cake is absolutely divine. It's super moist, light, delicious and way lighter on the calories than its buttery counterparts. Super easy to whip up, make it on a Sunday and have a slice in the morning to go or serve it for your guests as an after dinner cake with a freshly brewed pot of tea or coffee. I'm super excited to share this recipe with you- let me know how you like it!
1 cup sugar
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1 cup lowfat plain yogurt (I use Stonyfield Organic Lowfat Plain Smooth and Creamy)
1/3 to 1/2 cup canola oil (feel free to cut back on calories using a little less oil; using 1/2 cup will yield a moister cake)
3 large organic eggs
1/2 teaspoon vanilla extract
1 tablespoon lemon zest
Juice of half a lemon
1. Preheat oven to 350 degrees. Combine first four ingredients in one bowl. In a second bowl, combine the remaining six ingredients. Then slowly add the contents of the first bowl into the second, making sure to mix the ingredients well so that they are thoroughly combined.
2. Pour batter into a lightly greased and floured cake pan (approximately 8.5 x 4.5 x 2.5 inch) and bake for anywhere from 60 to 75 minutes. Cake is finished baking when top is a beautiful golden color and a toothpick, skewer or cocktail stick inserted into the center comes out clean and dry.
I hope you ENJOY the lemony deliciousness that is the Lemon Love Cake!