1 1/2 cups all-purpose flour

 2/3 cup sugar

1teaspoon baking powder

 1teaspoon baking soda

 1/4teaspoon salt

2eggs, room temperature

1/3 cup oil

1 tablespoon grated lemon peel

1/3 cup fresh lemon juice

3/4 cup fat free plain yogurt (from 2-lb container), room temperature


Heat oven to 350°F. Generously grease 8 fluted tube muffin cups with cooking spray or shortening. In medium bowl, stir together flour, sugar, baking powder, baking soda and salt; set aside.

In large bowl, beat remaining ingredients with whisk until well blended. Gradually beat in flour mixture until well combined and batter is fluffy. Divide batter evenly among fluted muffin cups.

Bake 15 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan 2 minutes. Place cooling rack upside down over muffin pan. Turn rack and pan over; remove pan. Cool completely, about 1 hour.

Lemon cream :


 1 cup water

2 tablespoons cornstarch

3 egg yolks

1/2 cup lemon juice

 1 1/2 cups white sugar

1/2 cup butter

Directions :

Combine sugar and cornstarch in heavy saucepan add water and stir until heated, set aside.

Beat egg yolks and add lemon juice, stir in small amount of sugar mixture to warm yolks. Combine yolk and sugar mixtures, add butter and return to heat. Bring to a rolling boil, stirring constantly until thickened. Mixture will resemble pudding.

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