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Lemon Corn Cake

Lemon Corn Cake

Cost $7.5, save $13.5

Source: Recommended by CookPal

  • 30 Min
  • 12 Servings
  • $7.5

INGREDIENTS

  • Dry ingredients

    • 1 cup yellow corn meal
    • 1 cup flour
    • 1/2 cup sugar
    • 1 tablespoon baking powder
    • 🧂 1 teaspoon salt

  • Wet ingredients

    • 3/4 cup low-fat lemon yogurt
    • 2 teaspoons lemon peel
    • 1 tablespoon oil
    • 🥚 1 egg yolk
    • 🥛 2/3 cup non-fat milk
    • 🥚 3 egg whites

  • Miscellaneous

    • 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 dry ingredients together in a mixing bowl (corn meal, flour, sugar, baking powder, and salt).

4

Combine yogurt, lemon peel, oil, egg yolk, and milk together, then stir into dry ingredients just until blended.

5

Whip egg whites with a mixer until stiff peaks form. Fold the whipped egg whites into the corn meal mixture.

6

Pour the batter into a round 9-inch cake pan coated with non-stick cooking spray.

7

Bake for 20 to 25 minutes or until the cake tests done.

8

Optional: Prepare lemon glaze by blending lemon juice and powdered sugar over low heat. Pierce the cake top repeatedly with a fork, then pour the glaze evenly over the cake top.

NUTRIENTS

Per 1 serving

🔥

164

Calories

  • 4
    Protein
  • 33
    Carbs
  • 2
    Fats

💡 Use fresh lemon peel for a stronger citrus flavor.Ensure egg whites are whipped to stiff peaks for the best texture.Serve with a dollop of low-fat Greek yogurt or fresh strawberries for a vibrant presentation.