Lemon Yogurt Cake with Fresh Berries

Preparation info
  • Makes

    8

    Servings
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

Made with yogurt, egg whites, skim milk, and a small amount of vegetable oil and sugar, this cake, based on a recipe from chef-author Jacques Pépin, is a good lowfat approximation of a basic white cake. Serve it with berries or other fresh fruits.

Ingredients

  • 3 tablespoons safflower or vegetable oil
  • ½ cup sugar
  • Grated zest of

Method

  • Heat the oven to 350°F. Spray an 8-inch round cake pan with nonstick cooking spray. Set aside.
  • Whisk together the oil, sugar, lemon zest, and vanilla in a mixing bowl. Add the milk and yogurt. Sift in the flour and baking soda and stir gently just until blended.