Recipe courtesy of Canola Eat Well
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
- 1 600 g bag frozen mixed berries
- 1/4 cup orange juice
- 2 Tbsp packed brown sugar
- 2 Tbsp water
- 2 Tbsp cornstarch
- 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.)
- 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.
- 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.