Lemon Corn Cake
A light and flavorful cake, packed with sweet and tangy lemon flavor! The lemon glaze takes this cake to the next level!
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/12 of recipe (73g)
164
Calories
4g
Protein
32g
Carbs
2g
Fat
1g
Fiber
16g
Sugar
354mg
Sodium
Saturated Fat 1 g · Cholesterol 17 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
yellow corn meal
1 cup
flour
1 cup
sugar
1/2 cup
baking powder
1 tablespoon
salt
1 teaspoon
yogurt, low-fat lemon
3/4 cup · about 6 oz
lemon peel
2 teaspoons · finely grated
oil
1 tablespoon
egg yolk
1
non-fat milk
2/3 cup
egg whites
3
non-stick cooking spray
lemon juice
3 tablespoons
powdered sugar
1/2 cup
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat oven to 400 °F.
- 3
Mix first five ingredients together in mixing bowl.
- 4
Combine yogurt, lemon peel, oil, egg yolk, and milk together and stir into dry ingredients just until blended.
- 5
Whip egg whites with mixer until stiff. Fold into corn meal mixture.
- 6
Pour into round 9 inch cake pan coated with nonstick cooking spray.
- 7
Bake for 20 to 25 minutes or until corn cake tests done.
- 8
For optional lemon glaze: Over low heat blend lemon juice together with powdered sugar. Pierce cake top repeatedly with fork. Slowly pour glaze evenly over the top.
Source: USDA MyPlate Kitchen · Celebrate Health with a Lowfat Fiesta California Department of Health Services California Project LEAN
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