This light lemon cake is a perfect baked good to end a meal – enjoy with the berry sauce for a festive touch. The combination of whole wheat and all-purpose flour produces a light airy cake with a slight nutty flavour. This recipe has been reviewed by Heart and Stroke Foundation Registered Dietitians. Recipe courtesy of Professional Home Economist and Cookbook Author, Emily Richards.
3/4 cup whole wheat flour (175 mL)
3/4 cup all-purpose flour (175 mL)
1/3 cup packed light brown sugar (75 mL)
2 tsp baking powder (10 mL)
1/2 tsp baking soda (2 mL)
1 cup plain 1 or 2% yogurt (250 mL)
1/4 cup canola oil (60 mL)
1 Tbsp lemon zest (15 mL)
1 large egg (1)
1 large egg white (1)
1 -600 g bag frozen mixed berries (1)
1/4 cup orange juice (60 mL)
2 Tbsp packed brown sugar (30 mL)
2 Tbsp water (30 mL)
2 Tbsp cornstarch (30 mL)
Tips:
If lemons are small you will need about 2 to get 1 tbsp (15 mL) of rind for the recipe.
Using a Greek or thick yogurt for this recipe may produce a heavier cake. Look for a plain yogurt that has 1 or 2% MF for best results.
Cake can be covered and kept at room temperature for up to 2 days or frozen for up to 2 weeks.
3/4 cup whole wheat flour (175 mL)
3/4 cup all-purpose flour (175 mL)
1/3 cup packed light brown sugar (75 mL)
2 tsp baking powder (10 mL)
1/2 tsp baking soda (2 mL)
1 cup plain 1 or 2% yogurt (250 mL)
1/4 cup canola oil (60 mL)
1 Tbsp lemon zest (15 mL)
1 large egg (1)
1 large egg white (1)
1 -600 g bag frozen mixed berries (1)
1/4 cup orange juice (60 mL)
2 Tbsp packed brown sugar (30 mL)
2 Tbsp water (30 mL)
2 Tbsp cornstarch (30 mL)
Tips:
If lemons are small you will need about 2 to get 1 tbsp (15 mL) of rind for the recipe.
Using a Greek or thick yogurt for this recipe may produce a heavier cake. Look for a plain yogurt that has 1 or 2% MF for best results.
Cake can be covered and kept at room temperature for up to 2 days or frozen for up to 2 weeks.
When you get to know Canadian Canola, you just might fall in love.
