Lemon-Yogurt Snack Cake

Vegetarian
Health score
1%
Lemon-Yogurt Snack Cake
65 min.
10
226kcal

Suggestions


Indulge in the delightful flavors of our Lemon-Yogurt Snack Cake, a perfect treat for any occasion! This vegetarian dessert is not only easy to make but also a refreshing addition to your dessert repertoire. With its zesty lemon notes and moist texture, this cake is sure to impress your family and friends.

Imagine a warm slice of cake, bursting with the tangy brightness of fresh lemon juice and the subtle crunch of poppy seeds. The combination of low-fat yogurt and vegetable oil ensures that each bite is light yet satisfying, making it an ideal snack for any time of day. Whether you're enjoying it with a cup of tea in the afternoon or serving it as a sweet ending to a dinner party, this cake is versatile enough to fit any setting.

Ready in just 65 minutes and yielding 10 generous servings, this Lemon-Yogurt Snack Cake is a guilt-free indulgence at only 226 calories per slice. The balance of flavors and textures will have everyone coming back for seconds. So, gather your ingredients and get ready to bake a cake that not only tastes amazing but also brings a touch of sunshine to your table!

Ingredients

  • teaspoon double-acting baking powder 
  • 0.3 teaspoon baking soda 
  • tablespoons cornmeal 
  • large eggs 
  • 1.5 cups flour all-purpose
  • 0.3 cup juice of lemon fresh
  • tablespoon lemon zest grated
  • 0.8 cup yogurt plain low-fat
  • teaspoons poppy seeds 
  • 0.5 teaspoon salt 
  • 0.8 cup sugar 
  • 0.5 teaspoon vanilla extract 
  • 0.3 cup vegetable oil 

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • wire rack
  • loaf pan

Directions

  1. Preheat oven to 350F and grease a 9-by-5-inch loaf pan. In a bowl, sift together flour, cornmeal, baking powder, baking soda and salt. Stir in poppy seeds. In a second bowl, whisk together sugar, lemon zest and juice, yogurt, oil, egg and vanilla. Stir flour mixture into yogurt mixture until just combined.
  2. Pour batter into prepared pan and bake for 45 to 50 minutes, or until a tester inserted into center of cake comes out clean.
  3. Transfer cake to a wire rack and let cool 10 minutes, then turn out of pan onto rack and let cool completely.

Nutrition Facts

Calories226kcal
Protein6.94%
Fat34.27%
Carbs58.79%

Properties

Glycemic Index
31.06
Glycemic Load
22.23
Inflammation Score
-2
Nutrition Score
5.5773913108784%

Flavonoids

Eriodictyol
0.3mg
Hesperetin
0.88mg
Naringenin
0.08mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:226.05kcal
11.3%
Fat:8.7g
13.39%
Saturated Fat:1.54g
9.62%
Carbohydrates:33.59g
11.2%
Net Carbohydrates:32.6g
11.85%
Sugar:16.6g
18.45%
Cholesterol:19.7mg
6.57%
Sodium:206.91mg
9%
Alcohol:0.07g
100%
Alcohol %:0.12%
100%
Protein:3.97g
7.93%
Vitamin K:13.48µg
12.84%
Selenium:8.86µg
12.66%
Vitamin B1:0.17mg
11.55%
Folate:41.49µg
10.37%
Manganese:0.19mg
9.58%
Vitamin B2:0.16mg
9.57%
Phosphorus:77.92mg
7.79%
Calcium:72.96mg
7.3%
Iron:1.18mg
6.58%
Vitamin B3:1.22mg
6.1%
Vitamin E:0.7mg
4.64%
Vitamin C:3.29mg
3.99%
Fiber:0.99g
3.95%
Magnesium:13.73mg
3.43%
Zinc:0.51mg
3.38%
Vitamin B5:0.3mg
2.97%
Copper:0.05mg
2.64%
Potassium:91.88mg
2.63%
Vitamin B12:0.15µg
2.46%
Vitamin B6:0.05mg
2.44%
Source:My Recipes
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