Lemon Coffeecake

This vibrant Lemon Coffeecake is a delightful balance of sweet and tart flavors, perfect for afternoon tea or a light dessert. The batter is enriched with honey and applesauce for natural sweetness, while whipped egg whites provide a surprisingly light and airy texture despite the dense fruit content. Fresh lemon zest and yogurt infuse every bite with a zesty citrus punch, complemented perfectly by the chewy burst of chopped cranberries. It&# 226;ÂÂs an elegant yet simple bake that requires no butter, making it a lighter option for coffee breaks. The golden crust and moist crumb make it a crowd-pleaser that pairs beautifully with a cup of black coffee or herbal tea.

Cooking Method: Baking

Cuisine: Vietnamese

Courses: Desserts

Difficulty: Intermediate

Servings: 12

Calories: 132.0

Dietary: Vegetarian

Description

This vibrant Lemon Coffeecake is a delightful balance of sweet and tart flavors, perfect for afternoon tea or a light dessert. The batter is enriched with honey and applesauce for natural sweetness, while whipped egg whites provide a surprisingly light and airy texture despite the dense fruit content. Fresh lemon zest and yogurt infuse every bite with a zesty citrus punch, complemented perfectly by the chewy burst of chopped cranberries. It&# 226;ÂÂs an elegant yet simple bake that requires no butter, making it a lighter option for coffee breaks. The golden crust and moist crumb make it a crowd-pleaser that pairs beautifully with a cup of black coffee or herbal tea.

Ingredients

2/3 cup Honey
1/3 cup Applesauce -- at room
1 c Egg whites -- whipped
1 1/2 ts Lemon extract
1 c Fat-free lemon yogurt
1 c Cranberries -- chopped
2 1/2 c Unbleached flour -- sifted
1 ts Baking powder
1 tb Lemon peel -- grated

Directions

1
Preheat oven to 350 degrees F (175 degrees C).
2
Grease a 9-cup Bundt pan with cooking spray and dust lightly with flour, tapping out excess.
3
In a large mixing bowl, combine honey, applesauce, whipped egg whites, lemon extract, lemon yogurt, and chopped cranberries.
4
In a separate bowl, whisk together sifted unbleached flour, baking powder, and grated lemon peel.
5
Gently fold the dry ingredients into the wet mixture until just moistened; do not overmix.
6
Pour batter into the prepared Bundt pan and smooth the top.
7
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
8
Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 132.0kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.6mg1%
Total Carbohydrate 35.6g12%
Dietary Fiber 0.5g2%
Sugars 34.8g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure egg whites are whipped to soft peaks before folding into the wet ingredients to maintain the light texture.

Fresh cranberries work best, but dried cranberries can be substituted if rehydrated in warm water for 10 minutes and drained.

For a stronger lemon flavor, add an extra teaspoon of lemon zest to the dry ingredients.

Store leftovers in an airtight container at room temperature for up to 3 days.

Keywords: lemon, coffeecake, bundt, cranberry, yogurt, honey, applesauce, egg whites, zest, light, citrus, baking, dessert, tea time, fruit cake

Read it online: https://www.chefs-mate.com/recipe/lemon-coffeecake/