In a Baking Pan
Apricot-Glazed Yogurt Loaf Cake
2 cups white whole wheat flour
2 teaspoons baking powder
1 teaspoon ground ginger
½ teaspoon salt
1 cup plain reduced-fat Greek yogurt
1 cup sugar
2 large eggs
¼ cup canola oil
Grated zest of 1 green
¼ teaspoon vanilla extract
2 tablespoons apricot preserves
1 teaspoon lemon juice
1 Preheat oven to 350°F. Spray 4½ x 8½-inch loaf pan with nonstick spray.
2 Combine flour, baking powder, ginger, and salt in zip-close plastic bag; seal bag and shake until mixed well. Whisk together yogurt, sugar, eggs, oil, green zest, and vanilla in large bowl until blended well. Stir in flour mixture just until combined. Scrape batter into prepared pan and spread evenly.
3 Bake until toothpick inserted into center of cake comes out clean, 45–50 minutes. Let cool in pan on wire rack 10 minutes. Run thin knife around sides of cake to loosen from pan. Remove cake from pan and let cool on rack until warm, about 30 minutes.
4 Meanwhile, to make glaze, stir together preserves and lemon juice in small microwavable bowl. Microwave on High until melted, about 30 seconds. Brush hot glaze over top of warm cake. Let cool completely.
PER SERVING (¹⁄₁₆ of cake): 147 Cal, 4 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 27 mg Chol, 156 mg Sod, 24 g Carb, 11 g Sugar, 2 g Fib, 4 g Prot, 27 mg Calc.