Lemon-Yogurt Coffee Cake Lemon-Yogurt Coffee Cake

Author: Canadian Living

Yes, there are treats at the spa. Portions are modest, yet they satisfy that sweet craving. The usual 1/2 cup (125 mL) of butter in a cake like this has been reduced. Serve warm.

  • Portion size 12 servings


  • 2/3 cups granulated sugar
  • 3 tablespoons butter
  • 2 egg whites
  • 1 egg
  • 3/4 cups plain low-fat yogurt
  • 2 teaspoons grated lemon rind
  • 2 teaspoons lemon juice
  • 3/4 teaspoons vanilla
  • 1 1/2 cup all-purpose flour
  • 3/4 teaspoons baking powder
  • 3/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons packed brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 cup chopped date


In large bowl, beat granulated sugar and butter until combined. Beat in egg whites and egg, one at a time, beating well; beat in yogurt, rind, juice and vanilla. Stir together flour, baking powder, baking soda and salt. In bowl, blend together brown sugar, cinnamon and nutmeg, mix in dates.

Stir flour mixture into yogurt mixture just until combined. Pour into lightly greased 8-inch (2 L) square cake pan. Sprinkle with brown sugar mixture; swirl slightly with spatula. Bake in 350°F (180°C) oven for 35 minutes or until tester inserted into centre comes out clean.

Nutritional facts Per serving, about:

  • Protein 4 g
  • Calories 165.0
  • Total fat 4 g
  • Total carbohydrate 30 g
Share X
Baking & Desserts

Lemon-Yogurt Coffee Cake