Hi everyone! My name is Danae and I’m the blogger over at Recipe Runner! I’m so excited to be over here at Coffee Cups and Crayons sharing a delicious spring treat with you! Today I’m sharing my recipe for Lemon Yogurt Cake.
I don’t know about you, but I couldn’t be more excited that spring is here. Living in Colorado our winters aren’t awful, we still get tons of sunshine, but I’m looking forward to packing away the coats and snow boots and pulling out the shorts and sundresses. I’m loving that the tulip and daffodil bulbs in my front yard are blooming and that there are buds returning to the trees. Before you know it everything that was brown and dormant will be bursting with color!
One of my favorite things to cook and bake with in spring are lemons. I love their bright color, that fresh citrusy flavor they give food, and their amazing smell! When we were living in Arizona we had a huge lemon tree in our backyard that was so full of lemons the branches would be sagging almost to the ground. I can’t even tell you how many pieces of grilled lemon chicken, lemon bars, glasses of lemonade, and slices of this lemon yogurt cake we ate. While I miss my lemon tree dearly, I don’t miss the 110 degree Arizona summers! I’ll gladly buy my lemons at the grocery store here in Colorado for perfect summers.
Back to this delicious ultra moist lemon yogurt cake! This cake is so healthy it almost seems wrong to call it cake. Most of the butter in the cake has been replaced with plain non fat Greek yogurt. As you get to know me and my blog, you’ll discover that Greek yogurt is a staple in my cooking and baking. Not only does it cut out extra fat, but it adds wonderful moisture to this cake.
I also added a generous amount of whole wheat pastry flour to the cake. I promise you won’t even notice that it’s been added, but your body will thank you for the whole grains! This loaf cake not only has lemon in the cake, but also has a lemon syrup that is poured over the top of it while it is still warm AND a delicious lemon glaze. The cake is perfect to serve with Easter brunch or as dessert after Easter dinner. I love this cake because not only does it scream spring, but it’s light enough that I can have a couple slices without any guilt. Enjoy!
Lemon Yogurt Cake
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