Lite Lemon Loaf Cake
With only 7 ingredients total, this gluten free cake may be one of the absolute easiest dessert recipes for you to make. As opposed to a typical unhealthy cake, this Lite Lemon Loaf Cake recipe is made lighter thanks to Bisquick and low-fat Greek yogurt. Since you use both the juice and zest of a lemon in this healthy baking idea, the basic cake recipe exudes fresh flavors. Pair a slice with light whip cream and fresh fruit for the ultimate healthy dessert indulgence.
Notes
If you’re not following a gluten free diet you can use 2 cups of flour with 1 1/2 teaspoon baking powder in place of the gluten free Bisquick. This cake has a mild lemon flavor. For a more intense lemon flavor you can substitute 2 teaspoons of lemon extract in place of the fresh lemon juice. To make a lemon glaze combine 2 tablespoons of lemon juice with one cup of confectioner’s sugar and stir until smooth. Then pour the glaze over the cooled cake.
For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.
Watch this video tutorial to see exactly how Anne makes this Bisquick cake recipe:
Preparation Time10 min
Cooking Time1 hr 10 min
Ingredients
- 7 ounce low fat Greek yogurt
- 1/2 cup butter, softened
- 1 1/4 cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 lemon (You'll need the entire zest and 2 tablespoons of the juice)
- 2 cup Gluten Free Bisquick
Instructions
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Preheat the oven to 350 degrees F (or 175 degrees C) and spray a 9x5 inch loaf pan with gluten free nonstick spray.
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Grate the lemon zest into the sugar and stir to combine.
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Crack the eggs into a small bowl and add the lemon juice and vanilla to the bowl with the eggs.
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To make the batter, using either a stand mixer or hand mixer beat the butter and yogurt together until smooth. Add the sugar and lemon zest mixture and beat for about 2 minutes or until the mixture is light fluffy. Stop the mixer and scrape down the bowl periodically to ensure that everything is well incorporated.
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Add the vanilla, lemon juice and eggs one at a time making sure that each is incorporated before adding the next.
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Add about half of the Bisquick and beat until it’s well combined. Scrape down the sides of the bowl and beat in the other half of the Bisquick.
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Transfer the batter into the prepared pan and smooth it out on top.
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Bake it for between for between 55 minutes and 1 hour and 10 minutes or until a wooden skewer comes out clean and the cake has reached the desired color. My cake passed the toothpick test at 55 minutes yet I still baked it for an additional 15 minutes since I prefer a more deeply colored crust.
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Cool the cake in the pan for 15 minutes before removing it then cool it completely before slicing.