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
- 2 Tbsp vegetable oil (I used canola)
For the syrup:
- 1/3 cup fresh squeezed lemon juice
- 1/3 cup Splenda
- Preheat oven to 350F
- Sift the flours, baking powder and salt together
- In a separate bowl, whisk yogurt, Splenda, eggs, sugar, lemon zest, and vanilla together until combined
- Slowly add the dry ingredients to the wet, stirring just until incorporated and smooth
- Fold in the applesauce and oil, making sure it’s evenly distributed
- Let the batter rest for 5-7 minutes
- Lightly spray a loaf pan with cooking spray
- Pour batter viagra without prescription into coated loaf pan
- Bake for 45-50 minutes. Cake is done when inserted toothpick comes out with moist crumbs on it
- Let the cake cool for 10 minutes before carefully removing from the pan. Place cake on a cooling rack over a sheet tray.
- Warm the lemon juice and Splenda on the stovetop over light heat.
- Use a brush to glaze the lemon cake with the warm syrup
This cake is so moist yet light and fluffy. Perfect for the warmer weather that is approaching!
And because I have procrastinated enough, it’s now back to studying I go