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I have been making sponge cakes and pound cakes using various combinations of sugar replacing products for years. I don’t use sugar in the house and love to make an occasional sugar free dessert. Especially on a sunny summer weekend when we are having a bbq on the patio or in the dead of winter when the Florida strawberries are peak season. A half slice with a few fresh berries and a squirt of sugar free Land O’ Lakes Whipped Cream and life is good.
Here is yet another version adapted from a recipe by Andrew Knowlton, the Bon Appetit ‘BA Foodist’. This time I have used Truvia Blend, which is an all natural combination of Stevia and Erythritol. I am trying to live without Splenda these days – not obsessing over it, just trying to be more aware and avoid it.
This is easy to make, uses just a few ingredients, and is very flavorful, moist, and tender. It is perfect to place in a bowl to sop up the juice from some slightly mashed berry compote. Ahhhh summer. My husband likes strawberry shortcake so much he would rather just have a big bowl for in place of supper and I oblige him of that wish a few times when the berries are gorgeous and deep red. I prefer blackberries.
I am even going to use BA Foodist’s recipe format as I liked it, and found it simple to follow. Let me know what you think.
French Yogurt Cake
Preheat oven to 350 degrees.
Coat a loaf pan with non-stick vegetable spray.
Whisk together to combine in small bowl, 1 1/2 cups all purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon sea salt – set aside.
In a large bowl, with your fingers, rub together the freshly grated zest of one lemon with 3/4 cup Truvia Baking Blend sugar replacer until evenly moist and lightly colored. Whisk in 6 ounces Greek yogurt, 1/2 cup butter-melted, 2 large eggs, juice of 1/2 lemon, and 1 teaspoon vanilla extract. Blend in the flour mixture. Transfer into loaf pan and smooth top.
Bake 40 to 45 minutes, until golden brown, top has risen, and thin skewer inserted near center comes out clean. Let cool on wire rack for 15 minutes, invert onto rack and cool completely.