Banana Yogurt Cake

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar, divided
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup plain low-fat yogurt
• 1/2 cup mashed, ripe banana
• 1/4 cup vegetable oil
• 1 teaspoon finely grated lemon, rind of
• 1 teaspoon vanilla
• 3 egg whites
• 2 tablespoons light corn syrup
• 2 tablespoons water
• 1/4 cup unsweetened cocoa powder
• fresh raspberry (optional)

Recipe

• 1 in a large mixing bowl, stir together flour, the 1/3 cup sugar, baking powder, baking soda and salt; set aside.
• 2 in a medium bowl, stir together yogurt, banana, oil, lemon peel and vanilla; set aside.
• 3 in a small mixer bowl, beat egg whites until soft peaks form.
• 4 gradually add remaining 3/4 cup sugar; beat on high speed until stiff peaks form.
• 5 stir yogurt-banana mixture into flour mixture until moistened.
• 6 fold in about a fourth of the egg- mixture to soften; then fold in remaining egg whites.
• 7 preheat oven to 350°f.
• 8 pour the batter evenly into a greased and floured 9 by 9 by 2-inch baking pan.
• 9 bake for 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean.
• 10 cool cake in the pan on a wire rack for 10 minutes.
• 11 remove cake from pan and cool completely on the wire rack place cake in a storage container or wrap with plastic wrap and store; this cake slices better when held overnight.
• 12 for icing, stir together corn syrup and water; add cocoa powder, stirring till smooth.
• 13 drizzle chocolate over cake in a lacy design.
• 14 let stand about 30 minutes, until set.
• 15 serve with raspberries.