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.
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.