Lemon Snack Cake

Name: Lemon Snack Cake
Ingredients: 1/3 cup butter, softened; 3/4 cup sugar; 2 large eggs; 2 teaspoons grated lemon zest; 1-1/2 teaspoons lemon extract; 1 teaspoon vanilla extract; 2-1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup (8 ounces) fat-free lemon yogurt; Reduced-fat whipped topping, optional; Additional lemon zest, optional

13 ingredients

3 steps

Ingredients

1/3 cup butter, softened
3/4 cup sugar
2 large eggs
2 teaspoons grated lemon zest
1-1/2 teaspoons lemon extract
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (8 ounces) fat-free lemon yogurt
Reduced-fat whipped topping, optional
Additional lemon zest, optional

Directions

1

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and extracts. Combine dry ingredients; gradually add to creamed mixture alternately with yogurt, beating well after each addition (batter will be thick).
2

Spread into a
3

coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Garnish with whipped topping and lemon zest if desired.