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!
영양 정보 (1인분 기준)
1인분 기준 · 1회 제공량: 1/12 of recipe (73g)
164
칼로리
4g
단백질
32g
탄수화물
2g
지방
1g
식이섬유
16g
당류
354mg
나트륨
포화지방 1 g · 콜레스테롤 17 mg
링은 1회 제공량을 2,000kcal 기준일 대비 비율로 보여줍니다. Nutrola 앱에서는 나만의 목표에 맞춰 채워집니다.
재료
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
조리법
- 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.
출처: USDA MyPlate Kitchen · Celebrate Health with a Lowfat Fiesta California Department of Health Services California Project LEAN
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