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Lemon Yogurt Cake
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1 8-inch round cake


Cooking oil spray for pan
1 cup all-purpose flour
1/2 cup plus 2 tablespoons sugar
1/2 teaspoon baking powder
1/8 teaspoon baking soda
Pinch of salt
1/2 cup plain whole-milk yogurt
1/4 cup canola or sunflower oil
1-1/2 teaspoons lemon zest
1 tablespoon lemon juice
1 large egg
1/2 teaspoon vanilla
1 lemon, thinly sliced
Confectioners’ sugar for dusting

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Lemon Yogurt Cake
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1. Preheat oven to 350°. Spray pan with cooking oil spray. Set aside.
2. Combine flour, sugar, baking powder, baking soda, salt, yogurt, oil, lemon zest, lemon juice, egg and vanilla in a medium-size bowl. Mix until ingredients are moistened, do not overmix.
3. Pour into pan. Bake until toothpick inserted in center comes out clean, about 25 minutes. Let cool and remove from pan. Garnish cake with lemon slices. Dust with confectioners’ sugar.

Per serving: 263 calories, 10g fat, 1g sat fat, 39g carbohydrates, 5g protein, 88mg sodium, 1g fiber

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