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Lemon Yogurt Cake with Freezer Fruit Compote

August 17, 2012

I ran across the original version of this recipe in an issue of Bon Appetite while sitting in a TIRE shop of all places, and I KNEW I had to make it.  I’m a big fan of pound cake, but of course not the big calories.  The recipe was described as a lighter pound cake with a bit more going on.  I made the easy conversion to gluten free by switching to a gluten free all purpose flour and adding in some xanthan gum.  The end result was marvelous and definitely a keeper recipe.  But it was still a bit higher in fat and calories than I liked, and I wanted to try a version subbing out applesauce for the oil and swapping out some of the sugar, plus amping up some of the lemon.  This version came out marvelously  and I dressed it up even more with a freezer fruit compote.  Doesn’t that sound fancy?  It’s so super simple.  Serves 12 at 205 calories and 5 grams of fat.

Ingredients:

 

  • Nonstick vegetable oil spray
  • 1 1/2 cups all-purpose gluten free flour, plus more for dusting
  • 1 tsp xanthan gum
  • 2 tsp baking powder
  • 3/4 tsp kosher salt
  • 1/2 cup sugar
  • 1/2 cup stevia
  • 1 Tbs finely grated lemon zest
  • 3/4 cup vanilla Greek yogurt
  • 1/2 cup unsweetened applesauce
  • 2 large eggs
  • 1 lemon juice, freshly squeezed
  • 1/2 tsp vanilla extract
  • special equipment
  • 8 1/2 4 1/4-inch loaf pan
  • For the compote
  • 2 lemons
  • 1 cup frozen blueberries
  • 1.5 cup frozen strawberries
  • 1.5 cup frozen peaches
  • 4 tbs unsalted Butter
  • 2 tbs sugar

 

 

Directions:

1. Preheat oven to 350°. Coat pan with vegetable oil spray. Dust with flour; tap out excess.

2. Whisk 1 1/2 cups flour, xanthan gum, baking powder, and kosher salt in a medium bowl.

3. Using your fingers, rub sugar with lemon zest in a large bowl until sugar is moist. Add yogurt, oil, eggs, and vanilla extract; whisk to blend. Fold in dry ingredients just to blend.

4. Pour batter into prepared pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50–55 minutes.

5. Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.

6. To make the compote:

7. Melt the butter over medium heat.

8. Dice the strawberries and peaches a little and add to the pan.

9. Add the blueberries.

10. Juice the lemons over the pan (careful not to lose any seeds)

11. Add the sugar.

12. Stir well and cook over medium heat, stirring occasionally until cooked down and kind of syrupy but while some of the fruit is still intact.

13. Let cool a bit and spoon over each slice of cake.

Printable version.

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