This post is part of the Prairie Farms sponsorship program. I received compensation as a thank you for my participation. This post reflects my personal opinion about the products.

The Super Bowl spread wouldn’t be complete without a sweet ending. But after the savory (and heavier) wings, chips and dips, it might be nice to serve something light and citrusy?  Our Yogurt Lemon Pistachio cake is just that. Lemon lightens up any dessert, and the use of Prairie Farms low-fat vanilla yogurt creates a fluffy, less dense cake, with fewer calories from fat.

Prairie Farms 10 Days Super Bowl, Super Prizes!

Celebrate Super Bowl Sunday with Prairie Farms as they offer 10 days of Super Prizes leading up to the big game on Sunday the 11th as a way of saying thanks for supporting local dairy farmers. Participants have the chance to win one of 10 daily dairy prize packages worth 100 dollars each. In addition, with the launch of their new single serve mocha and caramel iced coffees, dairy prize package winners will also receive coupons for 10 free iced coffees.

Where to find Prairie Farms dairy

We’re big fans of Prairie Farms as our dietitians have seen first-hand that their farmers uphold farm-to-table values regarding quality, food safety and transparency. In addition, their foods contain no artificial flavors, colors, preservatives, or growth hormones included. You can find Prairie Farms foods by searching your zip code “where to buy” to locate the closest store to you!

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Game Day Dessert: Yogurt Lemon Pistachio Cake

  • Author: Jennifer McDaniel

Ingredients

1 c. all-purpose flourspooned and leveled

½ c. whole-wheat flour

2 t. baking powder

¾ t. sea salt

3/4 c. cane sugar

1 T lemon zestplus more for sprinkling

1 t. lemon juice, freshly squeezed

¾ c. Prairie Farms Low-Fat Vanilla Yogurt

½ c. extra-virgin olive oil

2 large eggs, lightly beaten

1 t. vanilla extract

½ c. coarsely chopped salted pistachios


Instructions

1. Preheat the oven to 350°F.

2. Oil an 8×4-inch loaf pan with cooking spray.

3. In a large bowl, whisk together dry ingredients: flour, baking powder, and salt.

4. In another large bowl, whisk together wet ingredients: sugar, lemon juice and lemon zest.

5. To wet mixture, add yogurt, olive oil, eggs, and vanilla and whisk to combine.

6. Add the dry ingredients into the bowl with the wet ingredients and stir until just combined. Don’t overmix.

7. Pour the batter into the prepared pan and bake for 40 to 50 minutes, or until a toothpick inserted comes out clean.

8. Let cool completely before removing the cake from the pan.

9. Drizzle lemon glaze, if desired.

10. Sprinkle with crushed pistachios.

 

Lemon Glaze (Optional)

1 c. powdered sugar

2 to 3 tablespoons fresh lemon juice

1 T. lemon zest

Instructions:

1. In a medium bowl, combine the powdered sugar and 2 tablespoons of the lemon juice. Whisk to combine, adding more lemon juice as needed to create a smooth, pourable glaze. 

2. Drizzle over cakes and cookies that have cooled completely after baking. See the blog post above for more ideas to use lemon glaze.


Nutrition

  • Serving Size: 1 slice
  • Calories: 282
  • Sugar: 16.1 g
  • Sodium: 199.5 mg
  • Fat: 15.2 g
  • Saturated Fat: 2.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 34.2 g
  • Fiber: 1.7 g
  • Protein: 5.1 g
  • Cholesterol: 37.8 mg