Wow – how time flies when you are having fun. Can’t believe it’s been 3 weeks since I posted a blog. I love what I am doing – so sometimes sitting down at the computer instead of cooking is challenging. Here’s something I really enjoy – I am sharing a picture of some of my favorite assistants at Cooks Warehouse. Not only are the unfailing efficient and thoughtful, they are some of the most fun people to be around! And in the spirit of really wonderful folks, here’s a fast and easy delicious dessert recipe to share with some of your favorite “peeps”:
1 Cup All-Purpose Flour
½ Cup Whole Wheat Pastry Flour
2 Tsp Baking Powder
2 Tsp Lemon Zest
½ Cup Nonfat Greek Yogurt
1 Cup Sugar
3 Large Eggs
½ Cup Canola Oil
1/3 Cup Fresh Lemon Juice
¼ Cup Powdered Sugar
Preheat the oven to 350F. Spray an 8-inch springform pan with nonstick cooking spray and line the bottom of the pan with a parchment round – coat with nonstick spray.
Place the flour, baking powder, and zest in a bowl, stir to combine.
In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended. Add the flour mixture to the yogurt mixture, then add the oil and stir to incorporate.
Pour the batter into your prepared pan. Bake for 30-35 minutes, until the cake feels springy to the touch and a toothpick inserted into the center comes out clean. Cool the cake for 15 minutes.
Run a knife around the edge of the pan, and remove it from the pan. With a toothpick poke holes all over the top. Combine the ingredients for the glaze and pour slowly over the cake. Cool completely before serving.