Recipe courtesy of Hello Canola
This light lemon cake is a perfect baked good to end a meal – enjoy with the berry sauce for a festive touch. The combination of whole wheat and all-purpose flour produces a light airy cake with a slight nutty flavour. This recipe meets the Canadian Heart and Stroke Foundation heart-healthy recipe guidelines.
Yogurt Lemon Cake with Berry Sauce
This light lemon cake is a perfect baked good to end a meal
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Servings: 12
Ingredients
Cake:
- 3/4 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1/3 cup packed light brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup plain 1 or 2 % yogurt
- 1/4 cup canola oil
- 1 Tbsp lemon juice
- 1 large egg
- 1 large egg white
Berry Sauce:
- 1 600 g bag frozen mixed berries
- 1/4 cup orange juice
- 2 Tbsp packed brown sugar
- 2 Tbsp water
- 2 Tbsp cornstarch
Instructions
Berry Sauce:
- In a saucepan, combine berries, orange juice and sugar. Bring to a simmer over medium heat, stirring occasionally. Simmer and cook for about 7 to 10 minutes or until berries are soft.
- In a small bowl, whisk together water and cornstarch. Stir into berries and cook for 1 minute or until thickened. Remove from heat to cool. (Make-ahead: cover and refrigerate for up to 5 days.)
Cake:
- In a large bowl, whisk together whole wheat and all-purpose flours, sugar, baking powder and baking soda. In a bowl, whisk together yogurt, oil, lemon zest, egg and egg white. Stir into flour mixture until combined. Pour into and 8-inch (20 cm) parchment paper lined round baking pan. Bake in preheated 350 F (160 C) oven for about 20 minutes or until tester inserted in centre comes out clean. Let cool in pan on rack for about 15 minutes before removing from cake pan.
- Cut into wedges and spoon berry sauce over top to serve.
Notes
Tips:
- If lemons are small you will need about 2 to get 1 tbsp (15 mL) of rind for the recipe.
- Using a Greek or thick yogurt for this recipe may produce a heavier cake. Look for a plain yogurt that has 1 or 2% MF for best results.
- Cake can be covered and kept at room temperature for up to 2 days or frozen for up to 2 weeks.
Nutrition Facts
Yogurt Lemon Cake with Berry Sauce
Serving Size
1 slice
Amount per Serving
Calories
186
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Cholesterol
16
mg
5
%
Sodium
141
mg
6
%
Potassium
131
mg
4
%
Carbohydrates
30
g
10
%
Fiber
2
g
8
%
Sugar
14
g
16
%
Protein
4
g
8
%
Vitamin A
76
IU
2
%
Vitamin C
5
mg
6
%
Calcium
84
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
