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Lemon Cake

SERVES: 8   PREP TIME: 20 minutes   COOK TIME: 40 minutes


Nutritional Facts

Nutrition Information per serving
Calories: 300 Calories from Fat: 50g
Saturated Fat: 1.5g Trans Fat: 0g
Total Fat: 6g Cholesterol: 30mg
Sodium: 140mg Total Carbohydrates: 58g
Sugars: 37g Dietary Fiber: 2g
Protein: 7g Vitamin A: 6%
Vitamin C: 15% Calcium: 15%
Iron: 6%

INGREDIENTS

  • 1/4 cup Promise® Buttery Spread
  • 1 cup granulated sugar
  • 1 egg
  • Gratedpeelof2lemons,divided
  • 1/3 cup 2% milk
  • 1-1/4 cups low fat plain yogurt, divided
  • 1-1/2 cup all-purpose flour
  • 1 tsp. baking powder
  • 1/4 cup lemon juice
  • 1/4 cup confectioners sugar
  • 2 Tbsp. honey
  • Freshraspberriesorblueberries

DIRECTIONS

Preheat oven to 350°. Grease 8-inch round cake pan, then line with waxed paper; set aside.

For cake, Beat Promise® Buttery Spread, granulated sugar, egg and grated lemon peel of 1 lemon in large bowl with electric mixer until light and fluffy. Add milk and 1/4 cup yogurt and mix well. Add flour and baking powder and mix just until blended. Spread into prepared pan.

Bake 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes on wire rack; remove from pan and cool slightly.

For glaze, combine lemon juice with confectioners sugar in medium bowl until smooth. Brush glaze evenly over warm cake. Cool completely.

For topping, combine remaining 1 cup yogurt , honey and remaining lemon peel. To serve, spoon topping on cake, then sprinkle with raspberries.

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