Friday, April 3, 2015

When Life hands you lemons...

Hoppy Almost Easter!  The sun is shining, it's 60 degrees out - beautiful!  Now if the snow permanently stays away, I will be a happy happy girl.  Yesterday was the first "real spring" day we had- opened the windows, grilled out, and when I dropped off the car for an inspection (it's in all day today) I opted to run the 12 miles home instead of find a ride.  It wasn't fast, but it was freakin gorgeous and I feel great about the Flower City Half in 3 weeks, which after my winter of non existent training is super awesome.  Today I am home with the kiddo - perks of working for a Catholic Agency - and we plan to watch Hop, make bunny crafts, and bake cookies with Dad and Gramma later on!  So nice to just relax and spend time with my son....he is such an awesome little guy and life gets in the way too much - gotta enjoy the quality time.  Which is why...every Easter dessert may be delicious, but not 100% homemade.  Cut out bunnies?  Yes.  But for Mom's group?  We brought in reinforcements.  They were DELISH.  And Easy.  And inexpensive.  Interested?  Check it out!

Easy Springy Lemon Loaf 

1 box vanilla cake mix
1/4 cup fresh squeezed lemon juice (Or you can use Real Lemon, I wont tell)
3/4 cup water
one 6 ounce container fat free lemon yogurt
4 egg whites (or two whole eggs)

Once again, a fools recipe.  Let egg come to room temperature for best results, then combine all ingredients in a large bowl and whisk away!  I used a square 10"x10" cake pan - Spray with cooking spray, add in the batter, and bake at 350 for 50-60 minutes.

Let cool for 30 minutes then slice it up - made 36 slices.

Sweet, but not too sweet.  Pleasantly tart, but not overly.  And if you're into that sort of thing, only 1 WWP per square.  Winning.

And it leaves time for more important things, like butter cream icing noses and finger painted bunny ears.

Have a wonderful holiday!


  1. Cake mixes often ask for oil to make the cake moist. This recipe eliminates all fat, including that in egg yolks if you only use whites. Wouldn't that result in a very dry, almost crumbly, cake? If we want a very moist cake, can we use whole fat yogurt? How about whole milk instead of water? I know that it'll ruin the Weight Watcher Points, but we want to indulge once in a while. :)

    1. You would think so, but it came out pretty moist! I would say if you are concerned to use the two whole eggs or as you suggested, full fat yogurt, but "as is" it came out with a very similar consistency to "full fat" cake. I have used both 2 eggs and only whites and had great results both ways. Happy baking and would love to hear how your substitutions pan out!!