Banana Yogurt Cake

Recipe by Dancer
READY IN: 1hr 10mins




  • In a large mixing bowl, stir together flour, the 1/3 cup sugar, baking powder, baking soda and salt; set aside.
  • In a medium bowl, stir together yogurt, banana, oil, lemon peel and vanilla; set aside.
  • In a small mixer bowl, beat egg whites until soft peaks form.
  • Gradually add remaining 3/4 cup sugar; beat on high speed until stiff peaks form.
  • Stir yogurt-banana mixture into flour mixture until moistened.
  • Fold in about a fourth of the egg-white mixture to soften; then fold in remaining egg whites.
  • Preheat oven to 350°F.
  • Pour the batter evenly into a greased and floured 9 by 9 by 2-inch baking pan.
  • Bake for 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean.
  • Cool cake in the pan on a wire rack for 10 minutes.
  • Remove cake from pan and cool completely on the wire rack place cake in a storage container or wrap with plastic wrap and store; this cake slices better when held overnight.
  • For icing, stir together corn syrup and water; add cocoa powder, stirring till smooth.
  • Drizzle chocolate over cake in a Lacy design.
  • Let stand about 30 minutes, until set.
  • Serve with raspberries.