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Lemon Coffee Cake Recipe
|Honey||2⁄3 Cup (10.67 tbs)|
|Oil||1⁄3 Cup (5.33 tbs)|
|Fat-free egg substitute||1 Cup (16 tbs)|
|Lemon extract||1 1⁄2 Teaspoon|
|Unbleached flour||1 3⁄4 Cup (28 tbs)|
|Whole-wheat flour||3⁄4 Cup (12 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Nonfat lemon yogurt||1 Cup (16 tbs)|
|Coarsely chopped cranberries||1 Cup (16 tbs)|
|Grated lemon rind||1 Tablespoon|
Serving size: Complete recipe
Calories 2836 Calories from Fat 727
% Daily Value*
Total Fat 83 g127%
Saturated Fat 11.4 g56.9%
Trans Fat 0 g
Cholesterol 4.5 mg
Sodium 1712.6 mg71.4%
Total Carbohydrates 464 g154.8%
Dietary Fiber 26.3 g105.1%
Sugars 195.7 g
Protein 78 g155.4%
Vitamin A 65.7% Vitamin C 66.1%
Calcium 156.6% Iron 123%
*Based on a 2000 Calorie diet
Beat in the eggs and lemon extract.
In a small bowl, combine the unbleached flour, whole-wheat flour and baking powder.
Beginning and ending with the flour mixture, alternately beat the flour mixture (in fourths) and yogurt (in thirds) into the egg mixture.
Fold in the cranberries and lemon rind.
Coat a 9-cup Bundt pan with no-stick spray.
Add the batter and smooth the top with a rubber spatula.
Bake at 325° for 30 to 35 minutes, or until a cake tester inserted in the center comes out clean.
Cool in the pan on a wire rack.
Invert onto a platter.