Lemon zest and yogurt pound cake.
Traditional and Bimby recipe.
Today I want to offer you a healthy and diet-friendly cake. Indeed, there is no butter, sugar, or oil.
I replaced the fats with yogurt, and the sugar with a sweetener (dietor).
Occasionally, it’s nice to have breakfast or a snack with a cake, but without causing too much damage to the waistline.
The freshness of the lemon zest adds an extra lightness to the palate, as if it were a cloud.
It’s easy to make, and it keeps for several days.

You might also be interested in:

Difficulty: Very easy
Cost: Very cheap
Rest time: 20 Minutes
Preparation time: 15 Minutes
Portions: 8
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

156.12 Kcal

calories per serving

Info Close

Energy 156.12 (Kcal)
Carbohydrates 42.23 (g) of which sugars 2.52 (g)
Proteins 8.09 (g)
Fat 3.34 (g) of which saturated 1.57 (g)of which unsaturated 1.55 (g)
Fibers 0.77 (g)
Sodium 48.89 (mg)

Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

3 eggs
1/2 cup milk
2 cups all-purpose flour (Or low G.I flour)
1/2 cup plain yogurt
lemon zest (organic)
1 packet vanillin
1 packet baking powder
5 tbsps stevia (or 3/4 cup erythritol or sugar)

Tools

What we need to make the

Food processor
Baking pan bundt pan with a 9.5-inch diameter
Oven

Preparation of the Lemon Zest and Yogurt Pound Cake

Recipe with traditional preparation

First, preheat the oven to 320°F cake mode or static.
Add the sweetener and the chopped lemon zest to the processor and finely chop.
Use the beaters or continue by hand. Add the flour, milk, yogurt, eggs, and vanilla, and mix until smooth and homogeneous.
Now add the baking powder and mix again. Grease and flour the pan and pour in the mixture.
Bake at 320°F for 40 minutes. After the time has elapsed, check with a toothpick to see if there is still any moisture.
Turn off the oven, open the door, and leave the cake on the rack for another 20 minutes.
Once cooled, run a knife between the cake and the pan and unmold only when it is cold.
Dust with dietor as if it were powdered sugar. The Lemon Zest and Yogurt Pound Cake is ready.
Preheat the oven to 320°F cake mode or static.
Put the lemon peel, only the yellow part, in the Bimby and chop for 12 sec. on speed 8. Then gather with the spatula
Mount the butterfly and add the flour, yogurt, eggs, and vanilla. Mix for 3 min, at speed 3
Add the baking powder to the mixture, and mix again for 3 min, at speed 3
Grease and flour the pan, and pour the mixture into it.
Bake at 320°F for 40 minutes.
After the time has elapsed, check with a toothpick to see if there is still any moisture.
Turn off the oven, open the door, and leave the cake on the rack for another 20 minutes.
Once cooled, run a knife between the cake and the pan and unmold only when it is cold.
Dust with dietor as if it were powdered sugar. The Lemon Zest and Yogurt Pound Cake is ready. Prepared with Bimby.