Happy Memorial Day to all my American readers
I hope you’ve had a relaxing few days enjoying the unofficial kick-off for summer!
I am currently knee deep into studying for my registration exam for dietetics, possibly the
biggest exam of my life. It’s the final push before officially starting my career as registered dietitian. That being said, some days are more productive on the study front than others. Much more productive. When I procrastinate, I usually don’t spring clean like peers have told me they do. Instead, I bake.
I like to think of it as productive procrastination (and just pretend that it’s not a complete oxymoron )
So today my procrastination led me to recreate a recipe I stumbled across on fellow RD2be Meghan’s blog The Collegiate Cook. This lemon yogurt cake immediately caught my attention; it sounded light, summery and included Splenda which I have never baked with before but have been interested in trying. Following a recipe using Splenda required a trip to the grocery store = more procrastination. A trip to the store can be a real time suck for me, I could just walk around grocery stores for hours. That’s when you know you’ve chosen the right field!
Lemon Yogurt Cake
- 3/4 cup flour
- 3/4 cup whole wheat flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup 0% fat plain Greek yogurt
- 3/4 Splenda
- 1/4 cup granulated sugar
- 3 eggs
- 2-3 tsp lemon zest (from 2 large lemons)
- 1/2 tsp vanilla extract
- 1/2 cup unsweetened apple sauce