Lemon Yogurt Coffeecake
1-3/4 cups all-purpose flour
3/4 cup whole wheat flour
2-1/2 tsp baking powder
1 cup lemon yogurt
1 Tbs lemon zest. finely minced
1/3 cup vegetable oil
2/3 cup honey
1 egg, beaten
3/4 cup egg substitute like Egg Beaters
1-1/2 tsp lemon extract
1 cup chopped fresh cranberries
Preheat oven to 350°F. Grease and flour a Bundt pan and set aside.
Combine flour, whole wheat flour and baking powder in a small bowl and set aside. In a separate bowl, combine the yogurt and lemon zest and set aside.
In large bowl, beat oil and honey until creamy. Mix in the egg, egg substitute and lemon extract until combined. Stir in ⅓ of the flour mixture at a time, alternating with the yogurt mixture, until all is combined. Fold in the cranberries, and pour into prepared pan.
Smooth the top of the batter and bake 30 - 35 minutes until a tester or bamboo skewer inserted comes out clean.
Cool in the pan on a wire rack. Invert onto a serving plate when completely cooled.
3/4 cup whole wheat flour
2-1/2 tsp baking powder
1 cup lemon yogurt
1 Tbs lemon zest. finely minced
1/3 cup vegetable oil
2/3 cup honey
1 egg, beaten
3/4 cup egg substitute like Egg Beaters
1-1/2 tsp lemon extract
1 cup chopped fresh cranberries
Preheat oven to 350°F. Grease and flour a Bundt pan and set aside.
Combine flour, whole wheat flour and baking powder in a small bowl and set aside. In a separate bowl, combine the yogurt and lemon zest and set aside.
In large bowl, beat oil and honey until creamy. Mix in the egg, egg substitute and lemon extract until combined. Stir in ⅓ of the flour mixture at a time, alternating with the yogurt mixture, until all is combined. Fold in the cranberries, and pour into prepared pan.
Smooth the top of the batter and bake 30 - 35 minutes until a tester or bamboo skewer inserted comes out clean.
Cool in the pan on a wire rack. Invert onto a serving plate when completely cooled.
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