Wednesday, June 6, 2012

Fresh, sweet, and oh so yummy: Ingrid Callot's lemon yogurt cake

It’s so wonderful how much tang you can put together with a healthy combination of lemon zest and yogurt. Ingrid Callot shows her readers her version of a crisp-on-top -moist-inside lemon yogurt cake.

Ingrid Callot. Image credit:

For me, healthy living doesn’t mean depriving oneself with simple pleasures like the occasional indulgence in sweets. But even with that, you can find a way to not to be “sinful.” Here’s a cake recipe that your family and friends will surely love: Lemon yogurt cake. Enriched with vitamin C, protein, and calcium, this healthy treat comes directly from the oven with a shiny and crisp surface. Straight from the oven, take a slice and you’ll see how it sets free a steamy, lemony aroma that makes mouths water with anticipation. My husband Roger and son Jacob always go for seconds, thirds, and yes, most of the time fourths.

Ingrid Callot. Image credit:

Here’s the Ingrid Callot recipe:  

1 1/2 cups all-purpose flour 2 tsp baking powder
3/4 tsp salt
1 1/4 cups organic sugar
2 Tbsp lemon zest (the rich outermost part of the rind of an orange, lemon, or other citrus fruit)
1 cup plain whole-milk yogurt
1/2 cup vegetable oil
3 large eggs
1 Tbsp vanilla extract
1/2 cup freshly squeezed lemon or orange juice

1. Preheat oven to 350 degrees F. Grease and flour an 8 1/2” loaf pan and then line its bottom with parchment paper.
2. Mix flour, baking powder, and salt in a bowl. In another large bowl, whisk together yogurt, sugar, eggs, fruit zest, and vanilla and lemon extracts. Stir to fully incorporate all ingredients.
3. Fold dry ingredients into the wet using gentle stirring motions.
4. Fill loaf pan with batter and smoothen the top area. Bake at 350 degrees F for about 50 minutes or until it passes the cake tester.


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