This lemony cake gets its tangy flavour from yoghurt rather than sour cream. Good served with fresh berries.
A top calcium source and high in protein, yoghurt is a versatile food that you can use to replace high-fat cream and sour cream. In one study, subjects who ate two cups of yoghurt a day for four months had higher levels of interferon, a chemical vital to immune function, than subjects who didn't eat yoghurt.
Nice and moist! Delicious! - 15 Sep 2009