Lemon Corn Cake
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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 (about 6 oz)
- 2 teaspoons lemon peel (finely grated)
- 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
Instructions
- Wash hands with soap and water.
- Preheat oven to 400 °F.
- Mix first five ingredients together in mixing bowl.
- Combine yogurt, lemon peel, oil, egg yolk, and milk together and stir into dry ingredients just until blended.
- Whip egg whites with mixer until stiff. Fold into corn meal mixture.
- Pour into round 9 inch cake pan coated with nonstick cooking spray.
- Bake for 20 to 25 minutes or until corn cake tests done.
- 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.
Nutrition
| Calories | 164 |
|---|---|
| Protein | 4 g |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Cholesterol | 19 mg |
| Sodium | 351 mg |
| Carbohydrates | 33 g |
| Dietary Fiber | 1 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Celebrate Health with a Lowfat Fiesta California Department of Health Services California Project LEAN