Dairy, Egg, & Nut Free Lemon Yogurt Cake
Yields 8x8 inch square cake (Serves 16)
2 cups all purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
3/4 cup granulated sugar
1 1/2 Tbsp canola oil
1/2 cup vanilla soy yogurt
1/2 cup water
Juice and zest of 2 lemons
A few drops yellow food coloring (optional)
1/2 cup granulated sugar
Preheat oven to 375 degrees. Lightly grease an 8x8 inch square pan with dairy free cooking spray.
In a large bowl, combine flour, 3/4 cup sugar, baking soda and baking powder. Set aside. In a separate bowl, combine oil, yogurt, and water. Reserve 1/4 cup of the lemon juice and set aside. Pour the remainder of the lemon juice onto the oil mixture. Add the zest and mix well.
Pour the wet ingredients onto the dry and mix well with a rubber spatula. The batter will be quite thick but still moist. Pour into the pan and spread evenly. Bake for 30 to 35 minutes until cake tester comes out dry.
Once the cake is done, let it cool in pan for ten minutes. Prepare the lemon glaze. Combine the reserved 1/4 cup lemon juice with 1/2 cup sugar and mix briefly. Do not let the sugar dissolve. As soon as the lemon and sugar are mixed, pour evenly unto the cake. The juice will sink into the cake while the sugar will remain on top and create that crunchy layer. Cool completely before serving.
Nutritional Info (Per Serving)
Calories 140.75, Total Fat 1.69g, Cholesterol 0mg, Sodium 127.53mg, Potassium 27.56mg, Total Carbohydrates 29.99g, Fiber 0.53g, Sugar 16.8g, Protein 1.97g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.