This single layer cake is made with olive oil instead of butter, and thick Greek yogurt—easily found in most large supermarkets—helps keep it moist. Fresh chopped rosemary and a hint of citrus flavor from fresh lemon lend even more Mediterranean flavor.
Yield: 8 servings
Ingredients:
- 1 large lemon, preferably organic
- cup all purpose flour
- teaspoon baking powder
- 1/4 teaspoon baking soda
- 2/3 cup granulated sugar
- 3 tablespoons olive oil
- 2 large eggs
- 1/3 cup fat-free Greek yogurt or fat-free plain yogurt
- 1 - 2 teaspoons finely chopped fresh rosemary
- 1 ½ tablespoons powdered sugar
- Powdered sugar and lemon slices (optional)
Directions:
- Zest lemon to produce 1 tablespoon finely grated rind. Juice lemon into a small dish and set aside.
- Preheat oven to 350°.
- Combine flour, baking powder and baking soda in a small bowl; whisk to blend.
- Combine sugar, olive oil and eggs in a large bowl; whisk until well blended. Add yogurt, zest and rosemary and whisk until blended. Stir in flour and pour batter into an 8-inch baking pan lightly oiled with olive oil. Bake at 350° for 24-26 minutes or until a knife inserted into the center comes out clean. Cool in pan on a wire rack for 10 minutes. Poke holes in the cake using the tines of a fork.
- Combine 2 tablespoons of reserved lemon juice and powdered sugar; whisk until sugar dissolves. Pour lemon syrup evenly over the top of cake. Continue to cool in pan until ready to serve. Cut into 8 wedges and garnish with a sprinkling of powdered sugar and a lemon slice, if desired.
Nutrition Information:
Per serving: Calories 199; Protein 4g; Fat 6.5g; Saturated fat 1.1g; Carbohydrate 31g; Sugar 18g; Fiber 1g; Cholesterol 53mg; Sodium 122mg
About the Author:
A two-time winner of the James Beard award, food journalist Maureen Callahan writes frequently about health and nutrition for many popular magazines. A registered dietitian, she did her culinary training at Le Cordon Bleu in Paris.