yogurt cake (diabetic adaptions given)

Name: Yogurt Cake (diabetic adaptions given)
Prep time: 10 min
Cook time: 15 min
Cuisine: Canadian
Ingredients: 1 cup(s) sugar or splenda; 3 - eggs or the equalient of egg substitute; 1/2 teaspoon(s) pure vanilla extract; 1 - lemon, zested; 1/2 cup(s) all purpose flour or whole wheat pastry flour; 1 teaspoon(s) baking powder; 1/2 teaspoon(s) salt or less; 1/2 cup(s) canola oil; 1/2 cup(s) greek yogurt, low fat is ok; 1 cup(s) plus extra for topping, fresh berries of your choice; - icing sugar for topping, optional

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review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

A delicious small cake (with diabetic adaptions) that makes up in a jiffy. You can also bake in a flan pan. Note: It doesn't rise a lot but it doesn't need to, it's yummy as is.

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yield serving(s)

prep time 10 Min

cook time 15 Min

method Bake

Ingredients For yogurt cake (diabetic adaptions given)

1 c

sugar or splenda
3

eggs or the equalient of egg substitute
1/2 tsp

pure vanilla extract
1

lemon, zested
1/2 c

all purpose flour or whole wheat pastry flour
1 tsp

baking powder
1/2 tsp

salt or less
1/2 c

canola oil
1/2 c

greek yogurt, low fat is ok
1 c

plus extra for topping, fresh berries of your choice
icing sugar for topping, optional

How To Make yogurt cake (diabetic adaptions given)

1
Whisk the sugar (if using Splenda add it with the flour), eggs, vanilla extract, and lemon zest together in a bowl.

2
In a separate bowl, combine the flour (add Splenda here), baking powder, and salt; then add to the sugar and egg mixture.
3
Add oil and yogurt, and mix until all combined, gently fold in berries.
4
Pour into a greased and floured six-inch by six-inch cake pan or muffin tins.
5
Bake at 350° F for 12 minutes or until cake springs back to the touch. Let cool. Dust with icing sugar and fresh berries if desired.
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