Lemon Yogurt Coffeecake Recipe

Name: Lemon Yogurt Coffeecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 c. canola oil; 2/3 c. honey; 1 egg; 3/4 c. cholesterol-free egg substitute; 1 1/2 tsp. lemon extract; 1 3/4 c. all-purpose flour; 3/4 c. whole wheat flour; 2 1/2 tsp. baking powder; 1 c. lemon low-fat yogurt; 1 Tbsp. grated lemon peel; 1 c. coarsely chopped cranberries

Servings: persons

1/3 c. canola oil
2/3 c. honey
1 egg
3/4 c. cholesterol-free egg substitute
1 1/2 tsp. lemon extract
1 3/4 c. all-purpose flour
3/4 c. whole wheat flour
2 1/2 tsp. baking powder
1 c. lemon low-fat yogurt
1 Tbsp. grated lemon peel
1 c. coarsely chopped cranberries

1
Preheat oven to 350u00b0.
2
Grease and flour a 9-cup Bundt pan. In a large bowl, beat oil and honey until creamy.
3
Add egg, egg substitute and lemon extract.
4
Beat until blended.
5
In a medium bowl, combine flours and baking powder.
6
Stir into honey mixture alternately with yogurt.
7
Fold in lemon peel and cranberries. Pour into prepared Bundt pan; smooth top.
8
Bake 30 to 35 minutes or until toothpick inserted into center comes out clean.
9
Cook in pan on wire rack.
10
To serve, invert coffeecake onto plate.

974

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/3 c. canola oil, 2/3 c. honey, 1 egg, 3/4 c. cholesterol-free egg substitute, and more.

Yes, Lemon Yogurt Coffeecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Yogurt Coffeecake

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