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brianna wilson: "This was pretty good. I made a few changes though…" Read More
15Ingredients
90Minutes
390Calories
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Ingredients
US|METRIC
12 SERVINGS
- 1 3/4 cups sugar
- 1/2 cup butter (softened)
- 4 oz. 1/3-less-fat cream cheese (softened)
- 3 eggs
- 1 lemon
- 1/4 cup lemon juice (freshly squeezed, about 2 lemons)
- 2 tsp. vanilla extract
- 3 cups flour (all-purpose, divided)
- 2 cups frozen blueberries (or fresh)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 8 oz. lemon low-fat yogurt
- 1/2 cup powdered sugar
- 4 tsp. lemon juice
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories390Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol80mg27% |
Sodium320mg13% |
Potassium160mg5% |
Protein7g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate68g23% |
Dietary Fiber2g8% |
Sugars41g |
Vitamin A8% |
Vitamin C20% |
Calcium10% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
brianna wilson 8 years ago
This was pretty good. I made a few changes though. Instead of using a bundt pan, I just used a 9x13 glass baking dish and cooked it for about 30-35 minutes. The lemon yogurt I used was crowley brand, which had 31 grams of sugar and since it had all the sugar in the yogurt, I only did about a cup of white sugar, so it wasn't extremely sweet. I also omitted the glaze. The texture of the cake was very dense but I kind of like it like that. I might even omit the blueberries if I choose to make this again because I like the texture of just the cake so much.