Banana Yogurt Cake

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar, divided
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup plain low-fat yogurt
• 1/2 cup mashed, ripe banana
• 1/4 cup vegetable oil
• 1 teaspoon finely grated lemon, rind of
• 1 teaspoon vanilla
• 3 egg whites
• 2 tablespoons light corn syrup
• 2 tablespoons water
• 1/4 cup unsweetened cocoa powder
• fresh raspberry (optional)

1. In a large mixing bowl, stir together flour, the 1/3 cup sugar, baking powder, baking soda and salt; set aside.
2. In a medium bowl, stir together yogurt, banana, oil, lemon peel and vanilla; set aside.
3. In a small mixer bowl, beat egg whites until soft peaks form.
4. Gradually add remaining 3/4 cup sugar; beat on high speed until stiff peaks form.
5. Stir yogurt-banana mixture into flour mixture until moistened.
6. Fold in about a fourth of the egg-white mixture to soften; then fold in remaining egg whites.
7. Preheat oven to 350u0b0F.
8. Pour the batter evenly into a greased and floured 9 by 9 by 2-inch baking pan.
9. Bake for 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean.
10. Cool cake in the pan on a wire rack for 10 minutes.
11. 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.
12. For icing, stir together corn syrup and water; add cocoa powder, stirring till smooth.
13. Drizzle chocolate over cake in a Lacy design.
14. Let stand about 30 minutes, until set.
15. Serve with raspberries.

flour, sugar, baking powder, baking soda, salt, yogurt, banana, vegetable oil, vanilla, egg whites, light corn syrup, water, cocoa, fresh raspberry

Taken from www.food.com/recipe/banana-yogurt-cake-21057 (may not work)