Lemon Yogurt Coffee Cake Recipe
You'll simply love this Lemon Yogurt Coffee Cake. Try this amazingly delicious Lemon Yogurt Coffee Cake; I bet, you would love to prepare this recipe again and again.
Ingredients
1/3 cup canola oil
2/3 cup honey
3/4 cup cholesterol free egg substitute
1 1/2 teaspoons lemon extract
1 3/4 cups all purpose flour
3/4 cup whole wheat pastry flour or whole wheat flour
2 1/2 teaspoons baking powder
1 cup DANNON® Lemon Lowfat Yogurt
1 tablespoon grated lemon peel
1 cup coarsely chopped cranberries
Directions
Preheat oven to 350°F.
Grease and flour a 9-cup kugelhopf or 9-inch bundt pan.
In a large bowl beat oil and honey until creamy.
Add egg, egg substitute and lemon extract; beat until blended.
In a medium bowl combine flours and baking powder; stir into honey mixture alternately with yogurt.
Fold in lemon peel and cranberries.
Pour into prepared pan; smooth top.
Bake 30 to 35 minutes or until toothpick inserted into center comes out clean.
Cool in pan on wire rack.
Grease and flour a 9-cup kugelhopf or 9-inch bundt pan.
In a large bowl beat oil and honey until creamy.
Add egg, egg substitute and lemon extract; beat until blended.
In a medium bowl combine flours and baking powder; stir into honey mixture alternately with yogurt.
Fold in lemon peel and cranberries.
Pour into prepared pan; smooth top.
Bake 30 to 35 minutes or until toothpick inserted into center comes out clean.
Cool in pan on wire rack.
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