Cruz Santana's - Lemon Yogurt Cake

1-1/2  cups		whole-wheat flour
2  teaspoons		baking powder
1/2  teaspoon		sea salt
1  cup		plain yogurt
5  scoops		scopps M'Lis Vanilla Instant Meal
3		large eggs
2  teaspoons		grated lemon zest
1/2  cup		melted butter
1/3  cup		freshly squweezed lemon juice

Tip: For nutritional information on all the ingredients in Cruz Santana's - Lemon Yogurt Cake just click on each ingredient name. Then adjust the serving size for any Cruz Santana's - Lemon Yogurt Cake ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1 - Preheat the oven to 350 degrees. Gease a 8 1/2 X 4 3/4 X 2 1/2 inch loaf pan.

2 - Sift together the flour, baking powder and salt in a bowl.

3 - In a larger bowl, whisk together the yougurt, 4 scoops of Instant Meal, eggs, and lemon zest.

4 - Slowly whisk dry ingredients ingredients into wet ingredients.

5 - With a rubber spatula, fold the melted butter, making sure it is all incorporated.

6 - Pour batter into prepared pan and bake for about 50 minutes or until a cake tester comes out clean/dry.

7 - Meanwhile cook 1/3 cup lemon jucie and 1 scoop Instant Meal in a small pan until the instant meal is dissolved (Do not boil). Set aside.

8 - When cake is done, allow cake to cool in pan for 10 minutes. Whlie cake is still warm, por the lemon mixture over the cake and allow it to soak in.