Lighter Lemon Yogurt Cake for Dessert

Last night we did a fun wellness class for a special friend, Beth Phillips and her wonderful, positive group of survivors. Here is our dessert - from the Taste and Savor cookbook, a Friday Four, and one of our favorite sweet recipes. No matter how you make it - in a springform pan, as cupcakes, in a 9 x12, or in a sheet tray like the one last night - it always bakes up beautifully moist and golden. We change it up, lime, orange, meyer lemon, even grapefruit as the seasons change.

Try this recipe, top it with ripe juicy strawberries and you will have the perfect dessert. Heck, it makes a great breakfast treat, too!

The Cake:

1 1/2 Cup All-Purpose Flour

2 Tsp Baking Powder

2 Tsp Lemon Zest

1/2 Cup Nonfat Plain Yogurt

1 Cup Sugar

3 Large Eggs

1/2 Cup Canola Oil

The Glaze:

1/3 Cup Fresh Lemon Juice

1/4 Cup Powdered Sugar

Step One Preheat the oven to 350F. Spray a 8-inch springform pan with nonstick cooking spray and line the bottom of the pan with a parchment round - coat 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 30-35 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 remove it from the pan. 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.