零食中等

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 份

营养成分（每份）

每份数值 · 每份分量: 1/12 of recipe (73g)

164

卡路里

蛋白质

32g

碳水

脂肪

膳食纤维

16g

糖

354mg

钠

饱和脂肪 1 g · 胆固醇 17 mg

圆环显示一份食物占2,000卡路里参考日的比例。在Nutrola应用中，它们会按照你自己的目标填充。

食材

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

步骤

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.

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

Nutrola AI营养追踪应用的一部分 — 每个食谱都有经过验证的宏量营养素，一键记录。

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