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!
- Yield
- 12 servings
- Serving size
- 1/12 of recipe (73g)
- Rating
- 3.65 of 5 (51 ratings)
Food groups
- Grains: 1/2 ounces
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
Directions
- 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 per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 164.26 |
| Total Fat | 2.31 g |
| Saturated Fat | 0.52 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 16.63 mg |
| Carbohydrates | 32.03 g |
| Dietary Fiber | 1.09 g |
| Total Sugars | 15.63 g |
| Added Sugars included | 14 g |
| Protein | 4.28 g |
| Calcium | 119 mg |
| Potassium | 118 mg |
| Sodium | 353.9 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 21 mg |
| Phosphorus | 104 mg |
| Selenium | 8 mg |
| Zinc | 1 mg |
| Vitamin A | 17 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.2 mcg |
| Vitamin C | 1 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 1 mcg |
| Folate | 38 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.2 mg |
| Niacin | 1 mg |
| Choline | 20 mg |
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Source
Recipe by: Celebrate Health with a Lowfat Fiesta — California Department of Health Services — California Project LEAN
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/lemon-corn-cake. Federal works are public domain in the United States.