Wish Upon A Dish: Lemon Olive Oil Yogurt Cake ♥ Celebrate with SPLENDA® Sweeteners #Sponsored

September 9, 2017

Lemon Olive Oil Yogurt Cake ♥ Celebrate with SPLENDA® Sweeteners #Sponsored

"I received free samples of SPLENDA® Naturals Sugar & Stevia Blend mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by SPLENDA® Sweeteners and am eligible to win prizes associated with the contest. I was not compensated for my time."

I have been using SPLENDA® products for as long as I can remember.
Over the years since I was diagnosed with Prediabetes, information pertaining to the pros and cons relating to alternative sweeteners has been all over the place.
At first I eliminated all sweets but that just made me crave them more. I needed to find a middle ground so I went to the store and purchased every sugar substitute. Over the weeks I tried each one until I found the one that I could live with and that one, was Splenda®.

I think I was one of the first Recipe ReDuxer, to sign-up for samples when the email for this contest hit my In Box. I had not seen Splenda® Naturals Sugar & Stevia Blend in my store and I was anxious to get baking.

I knew about the 50% fewer calories per serving than granulated sugar and that it had no bitter after taste but this blend would allow me to get back into the kitchen and bake my favorite goodies.

So what did I choose?

My family loves olive oil cakes and I am the 'Go To Girl' when it's time to celebrate.
I introduced them about 10 years ago and they quickly knocked my cheesecakes off the proverbial cake stand.
An already healthy olive oil cake is now enhanced with the Splenda® Naturals Sugar & Stevia Blend that is made from only 2 non-GMO ingredients: stevia & cane sugar.

Splenda® Naturals Sugar Stevia Sweetener is considered natural due the fact that the non-GMO ingredients are subjected to minimal processing with no added artificial flavors, no added colors and no artificial ingredients. For more information visit here.

Before I got started I wanted to be sure I had as much information on baking with Splenda®, so I did my homework. I am not a food scientist but I do understand there is a science to baking with sugar.

Sugar is crucial to not only the sweetness but to the structure. It adds moisture and stability to the components that make a cake or cookies rise. Splenda® recommends adding 1/2 cup of dry milk and 1/2 teaspoon of baking soda for every cup of Splenda® used in a recipe.

Since I am a person who 'wears a belt and suspenders' I also whipped the egg whites and used self-rising flour (flour + baking powder + salt) that some believe is made with a summer wheat.

The finished cake was moist, tender and light, good things especially with an olive oil cake.
I was extremely happy with the crumb (the pattern of holes inside of a cake or bread) that meant good moisture.

This delicious lemon yogurt cake is so simple to make it and a healthier version minus the butter.
While I baked mine in an angel food pan, if you prefer a taller cake,  bake it in a 6" tube pan.

I opted to top my cake with roasted almonds but thinly sliced lemons would also look nice.

Lemon Olive Oil Yogurt Cake
makes 1- 8" cake

* 1/2 cup Splenda® Naturals Sugar & Stevia Blend
* 1/4 cup nonfat dry milk
* 2 cups self-rising flour
* 1/4 teaspoon baking soda
* 1/2 teaspoon salt
* 2 tablespoons fresh lemon juice
* 1 tablespoon lemon zest
* 3/4 cup regular olive oil
* 1 cup 2% plain yogurt
* 2 eggs yolks
* 2 egg whites, whipped

Preheat oven to 350°.

1. In a large bowl, mix all the ingredients except the egg whites.
2. Using a hand or stand mixer whip the egg whites with a pinch of salt until they form stiff peaks.
3. Gently fold the whites into the rest of the batter using a large whisk with an under to over motion until there are no whites showing.
4. Spoon cake mixture into a greased ring tin and bake for 30 minutes.
5. Remove the cake and allow to cool for 10 minutes. Invert to a cake stand or platter until if falls to the platter. If it still sticks, gently run a thin spatula around the outside of the cake until it loosens.
6. Top with thin slices of lemon or toasted almond slices.


1 comment :

Deanna - Teaspoon of Spice said...

Your cake looks DIVINE - so glad you were pleased with this new product!