Ingredients
1 c. plain nonfat yogurt
1/4 c. lemon juice (grate zest first)
1 c. sugar
5 tbsp. plus 1 tsp (1/3 cup) butter
1 tbsp. grated lemon zest
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 large eggs plus white of 1 large egg
2 1/4 c. cake flour
Preparation
Step 1Heat oven to 350ºF. Coat a 12-cup bundt pan with nonstick spray.Step 2Mix yogurt and lemon juice in a small bowl until blended. Set aside.Step 3In a large bowl, beat sugar, butter, lemon zest, baking powder, baking soda and salt with mixer on medium speed to blend (mixture will resemble damp sand). Beat in eggs and egg white until smooth. On low speed, beat in yogurt, then flour, until just blended. Scrape into pan; smooth top.Step 4Bake 30 minutes, or until a wooden pick inserted in cake comes out clean. Cool in pan on wire rack 15 minutes before inverting on rack. Serve warm or cool. Good served with strawberries.
