Light Lemon Cake
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
Spoon batter into a 9 x 13 glass baking pan coated
with cooking spray. Bake at 400° F for 20 minutes or until
Combine 2 tablespoons lemon juice and 4 tablespoons
powdered sugar in a small bowl, add lemon zest and
drizzle on cake.
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 http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
Last update: Friday, July 31, 2009