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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 15 |
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I love to experiment with lighter recipes, relates Rosalie Buyce of Winter Haven, Florida. I was pleased to come up with this moist lemon cake. A dollop of whipped topping gives the final touch to each sunny square. Ingredients:
1/3 cup butter, softened |
3/4 cup sugar |
2 eggs |
2 teaspoons grated lemon peel |
1-1/2 teaspoons lemon extract |
1 teaspoon vanilla extract |
2-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1 cup (8 ounces) fat-free lemon yogurt |
reduced-fat whipped topping, optional |
additional lemon peel, optional |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and extracts. Combine dry ingredients; gradually add to creamed mixture alternately with yogurt, beating well after each addition (batter will be thick).
2. Spread into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Garnish with whipped topping and lemon peel if desired. Yield: 15 servings.
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