- Cook Time
- Prep Time
- 3 cups cake flour *
- 1/2 teaspoon Baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cups sugar
- 1/2 cups low-fat lemon yogurt
- 2 large eggs, lightly beaten
- 1/3 cup vegetable oil
- 1/2 teaspoon finely grated lemon peel
- 1 Teaspoon fresh lemon juice
1 Preheat oven to 375°F.
2 Combine flour, baking soda, baking powder and salt; set aside.
3 In a large bowl, combine sugar, yogurt, eggs, oil, lemon peel and lemon juice; stir until well blended. Add dry ingredients; stir until dry ingredients are moistened.
4 Drop by rounded teaspoonfuls, 2 inches apart on baking sheet coated with non-stick spray. Bake for 9 to 12 minutes or until edges are slightly brown.
5 Cool 1 minute; remove from baking sheet to wire rack and cool completely.
6 *If using all-purpose flour, use 2 ½ cups plus 2 tablespoons of flour.
Source: Wheat Foods Council