Lemon Yogurt Coffee Cake Recipe
Servings: 12
Ingredients
- 3 large eggs
- 1 c. oil
- 1 3/4 c. sugar
- 2 c. lemon yogurt
- 1 T lemon extract
- 3 c. flour
- 1 teaspoon each of salt & baking soda
- 1/2 teaspoon baking pwdr
- 1 c. finely minced almonds (opt.)
Directions
- Beat large eggs in a large bowl. Add in oil and sugar; cream well. Add in yogurt and lemon extract. In a separate bowl, put together flour, salt, baking soda and baking pwdr. Add in this mix to egg mix and stir in finely minced almonds (optional). Bake at 325 degrees for 60 min in Pam sprayed bundt pan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 12 servings | |
| Calories 457 | |
| Calories from Fat 188 | 41% |
| Total Fat 21.33g | 27% |
| Saturated Fat 1.95g | 8% |
| Trans Fat 0.47g | |
| Cholesterol 53mg | 18% |
| Sodium 394mg | 16% |
| Potassium 152mg | 4% |
| Total Carbs 60.55g | 16% |
| Dietary Fiber 1.2g | 4% |
| Sugars 36.2g | 24% |
| Protein 7.18g | 11% |
