スナック普通

Lemon Corn Cake

Name: Lemon Corn Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Ingredients: 1 cup yellow corn meal; 1 cup flour; 1/2 cup sugar; 1 tablespoon baking powder; 1 teaspoon salt; 3/4 cup yogurt, low-fat lemon; 2 teaspoons lemon peel; 1 tablespoon oil; 1 egg yolk; 2/3 cup non-fat milk; 3 egg whites; non-stick cooking spray; 3 tablespoons lemon juice; 1/2 cup powdered sugar

A light and flavorful cake, packed with sweet and tangy lemon flavor! The lemon glaze takes this cake to the next level!

50 min12 人前

栄養成分（1食あたり）

1食あたりの値 · 1食分の量: 1/12 of recipe (73g)

164

カロリー

タンパク質

32g

炭水化物

脂質

食物繊維

16g

糖類

354mg

ナトリウム

飽和脂肪酸 1 g · コレステロール 17 mg

リングは1食分を2,000kcalの基準日に対する割合で表示します。Nutrolaアプリではあなた自身の目標に合わせて表示されます。

材料

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

作り方

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.

出典: USDA MyPlate Kitchen · Celebrate Health with a Lowfat Fiesta California Department of Health Services California Project LEAN

AI栄養トラッキングアプリNutrolaの一部 — すべてのレシピに検証済みのマクロ栄養素が含まれ、ワンタップで記録できます。

Nutrolaで毎食を記録

AI写真スキャンでこのレシピを数秒で記録。