Light Lemon Cake

This recipe is from Woman’s Day Magazine – 4/1/06

1 cup plain nonfat yogurt
¼ cup lemon juice (grate zest first)
1 1/3 cups sugar
5 Tbsp plus 1 tsp (1/3 cup) butter
1 Tbsp grated lemon zest
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 large eggs plus white of large egg
2 ¼ cups cake flour

1. Preheat oven to 350'. Coat a 12-cup bundt pan with nonstick spray.

2. Mix yogurt & lemon juice in a small bowl until blended and set aside.

3. In a large bowl, beat sugar, butter, lemon zest, baking powder, baking soda, and salt with mixer on medium speed to blend (mixture will resemble damp sand). Beat in eggs and egg white until smooth. On low speed mix in yogurt, then flour, until just blended. Scrap into pan; smooth top.

4. Bake 30 minutes, or until a wooden pick inserted in cake comes out clean. Cool in a pan on wire rack 15 minutes before inverting on rack. Serve warm or cool.

Of course being one to have to change it up a bit, I made it a second time and used fresh orange zest and juice instead of the lemon and also adding 1 cup of mini chocolate chips. (Pictured above.)

Like the orange and chocolate combo? See my cookie recipe for Sweet Dark Indulgence.
http://geraniumfarmhodgepodge.blogspot.com/search?q=sweet+dark+indulgence