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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!

  • 12 Servings
  • Less than $3.00

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

Steps

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.

Ingredients

Serving Size: 1/12 of recipe (73g)

NutrientsAmount
Total Calories164
Total Fat2 g
Saturated Fat0 g
Monounsaturated Fat1 g
Polyunsaturated Fat1 g
Linoleic Acid1 g
α-Linolenic Acid0.1 g
Omega 3 - EPA0 mg
Omega 3 - DHA2 mg
Cholesterol19 mg
Carbohydrates33 g
Dietary Fiber1 g
Total Sugars16 g
Added Sugars included14 g
Protein4 g
Minerals
Calcium116 mg
Potassium115 mg
Sodium351 mg
Copper44 mcg
Iron1 mg
Magnesium21 mg
Phosphorus103 mg
Selenium9 mcg
Zinc0 mg
Vitamins
Vitamin A17 mcg RAE
Vitamin B60.1 mg
Vitamin B120.2 mg
Vitamin C1 mg
Vitamin D0 mcg
Vitamin E0 mg
Vitamin K1 mcg
Folate38 mcg DFE
Thiamin0.1 mg
Riboflavin0.2 mg
Niacin1 mg
Choline18 mg

Source:

  • Celebrate Health with a Lowfat Fiesta
  • California Department of Health Services
  • California Project LEAN