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Ingredients
- 1 cup All-Purpose flour
- 1/2 cup whole wheat flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup 2% Greek yogurt
- 1/2 cup granulated sugar
- 3 large eggs
- 2 tsp grated lemon zest
- 1 tsp vanilla extract
- 1/2 cup applesauce
- 1/2 cup powdered sugar
- 1/3 cup freshly squeezed lemon juice
1. Preheat the oven to 350F.
2. Grease an 8 1/2 x 4 1/4 x 2 1/2 inch loaf pan with no stick baking spray. Flour the pan as well.
3. Sift together both flours, baking powder, and salt into one bowl.
4. In another bowl, whisk the yogurt, the granulated sugar, the eggs, lemon zest, and vanilla.
5. Slowly whisk the dry ingredients into the wet ingredients.
6. With a rubber spatula, fold the applesauce into the batter until it is all incorporated.
7. Pour the batter into the loaf pan and bake for about 1 hour, or until the cake tester placed in the center of the cake comes out clean.
8. Meanwhile, combine the 1/3 cup of lemon juice and ½ cup powdered sugar in a small sauce pan until the sugar dissolves and the mixture is clear. Set aside.
9. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully remove from the pan and place onto a baking rack over a sheet pan. Poke holes all over the top of the cake with a long cake tester or toothpick. Then, while the cake is still warm, pour the lemon sugar mixture over the cake and allow it to soak in. Once you have poured all the mixture over the cake remove the baking rack and roll the cake bottom and sides in the leftover mixture on the sheet pan.
Nutritional Information per slice/ 11 slices per loaf:
150 cal, 2 g fat, 30 g carbs, 1 g fiber, 16.5 g sugar, 5.5 g protein
2. Grease an 8 1/2 x 4 1/4 x 2 1/2 inch loaf pan with no stick baking spray. Flour the pan as well.
3. Sift together both flours, baking powder, and salt into one bowl.
4. In another bowl, whisk the yogurt, the granulated sugar, the eggs, lemon zest, and vanilla.
5. Slowly whisk the dry ingredients into the wet ingredients.
6. With a rubber spatula, fold the applesauce into the batter until it is all incorporated.
7. Pour the batter into the loaf pan and bake for about 1 hour, or until the cake tester placed in the center of the cake comes out clean.
8. Meanwhile, combine the 1/3 cup of lemon juice and ½ cup powdered sugar in a small sauce pan until the sugar dissolves and the mixture is clear. Set aside.
9. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully remove from the pan and place onto a baking rack over a sheet pan. Poke holes all over the top of the cake with a long cake tester or toothpick. Then, while the cake is still warm, pour the lemon sugar mixture over the cake and allow it to soak in. Once you have poured all the mixture over the cake remove the baking rack and roll the cake bottom and sides in the leftover mixture on the sheet pan.
Nutritional Information per slice/ 11 slices per loaf:
150 cal, 2 g fat, 30 g carbs, 1 g fiber, 16.5 g sugar, 5.5 g protein
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