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Light Lemon Cake

Jami Nolen

March 29, 2009


Every gathering has dessert and why not a cake? This cake is light in taste and fat, but your guests will never know.



  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons canola oil
  • 2 teaspoon grated lemon rind
  • 1/4 cup fresh lemon juice, divided
  • 4 egg whites
  • 1 cup lemon low-fat yogurt
  • Cooking spray
  • 4 tablespoons powdered sugar
  • 1/2 teaspoon grated lemon rind


Preheat oven to 400 F.

Combine first 5 ingredients in a medium bowl; make a well in center of mixture. Combine margarine, lemon rind, 2 tablespoons lemon juice, eggs, and yogurt; stir well with a whisk. Add to flour mixture, stirring just until moist.

Spoon batter into a 9 x 13 glass baking pan coated with cooking spray. Bake at 400 F for 20 minutes or until golden.

Combine 2 tablespoons lemon juice and 4 tablespoons powdered sugar in a small bowl, add lemon zest and drizzle on cake.

Nutritional Information

Calories: 181

Fat: 3 g



Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Friday, July 31, 2009