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Lemon Corn Cake
Lemon Corn Cake

Category: Bread | Serves: 12

(78 ratings)

Nutrition Information:
Calories: 150
Protein: 4 g
Carbs: 28 g
Fat: 2 g
Saturated Fat: 1 g
Sodium: 350 mg
Fiber: 1 g

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This corn bread cake is sweet, tangy and very moist! A great alternative to regular cake!
1 cup yellow corn meal
1 cup flour
1/2 cup sugar
1 Tablespoon baking powder
1 teaspoon salt
6 ounces yogurt, lowfat lemon
2 teaspoons finely grated lemon peel
1 Tablespoon canola oil
1 egg yolk
2/3 cup nonfat milk
3 egg whites
Nonstick cooking spray
Optional lemon glaze:
3 Tablespoons lemon juice
1/2 cup powdered sugar
1 Preheat oven to 400 degrees.
2 Mix first five ingredients together in mixing bowl.
3 Combine yogurt, lemon peel, oil, egg yolk and milk together and stir into dry ingredients just until blended.
4 Whip egg whites with mixer until stiff. Fold into corn meal mixture.
5 Pour into round 9-inch cake pan coated with nonstick cooking spray. Bake for 20-25 minutes or until corn cake tests done.
6 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.

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(78 ratings)
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