Lighter lemon cake

Lighter lemon cake

Nancy Waldeck, a chef at Cancer Wellness at Piedmont, shares a light and refreshing lemon cake recipe. “Top this cake with ripe, juicy strawberries and you will have the perfect dessert,” says Waldeck. “It even makes a great breakfast treat.” 

The Cake:

• 1.5 cups of all-purpose flour
• 2 teaspoons of baking powder
• 2 teaspoons of lemon zest
• ½ cup of nonfat plain yogurt
• 1 cup of sugar
• 3 large eggs
•  ½ cup of canola oil

The Glaze:

• 1/3 cup of fresh lemon juice
• ¼ cup of powdered sugar

Step One

Preheat the oven to 350 degrees. Spray an 8-inch springform pan with nonstick cooking spray and line the bottom of the pan with a parchment round. Coat the parchment with nonstick spray.

Step Two

Place the flour, baking powder and zest in a bowl, stir to combine.

Step Three

In a large bowl, combine the yogurt, sugar and eggs, stirring until well blended. Add the flour mixture to the yogurt mixture, then add the oil and stir to incorporate.

Step Four

Pour the batter into your prepared pan. Bake for 30 to 35 minutes, until the cake feels springy to the touch and a toothpick inserted into the center comes out clean. Cool the cake for 15 minutes.

Step Five

Run a knife around the edge of the pan, and carefully transfer the cake to a plate. With a toothpick, poke holes all over the top. Combine the ingredients for the glaze and pour slowly over the cake. Cool completely before serving.