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Lemon Cake
- 1/4 cup Promise® Buttery Spread
- 1 cup granulated sugar
- 1 egg
- Grated peel of 2 lemons
- 1/3 cup 2% milk
- 1-1/4 cups low-fat plain yogurt
- 1-1/2 cup all-purpose flour
- 1 tsp. baking powder
- 1/4 cup lemon juice
- 1/4 cup confectioners sugar
- 2 Tbsp. honey
- Fresh raspberries or blueberries
Preheat oven to 350°. Grease 8-inch round cake pan, then line with waxed paper; set aside.
For cake, in large bowl, with electric mixer, beat Promise® Buttery Spread, granulated sugar, egg and grated lemon peel of 1 lemon 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. On wire rack, cool 5 minutes; remove from pan and cool slightly.
For glaze, in medium bowl, combine lemon juice and confectioners sugar 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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Nutritional Facts
Nutrition information per serving:
Calories: 290Calories from fat: 50
Saturated fat: 1.5g
Trans fat: 0g
Total fat: 6g
Cholesterol: 30mg
Sodium: 140mg
Total carbohydrates: 55g
Sugars: 37g
Dietary fiber: 2g
Protein: 6g
Vitamin A: 6%
Vitamin C: 15%
Calcium: 15%
Iron: 8%
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I'll add some cherries and voila! perfection ;)