light lemon-cornmeal cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
2 1/2 cups whole wheat flour1/2 cup yellow cornmeal2 tsp baking powder1/2 tsp baking soda1/2 tsp salt1/2 cup cold pressed coconut oil1/2 cup unsweetened applesauce2 Tbs protein shake powder1 cup raw sugar1 tsp stevia1 Tbsp grated lemon zest1/4 cup lemon juice6 egg whites1 cup light vanilla joghurt
heat oven to 325
prepare a bundt pan
whisk together dry ingredients
in seperate bowl, beat butter, sugar, stevia, lemon zest, and juice until light and fluffy.
Beat in the eggs one at a time until well blended.
Alternately beat i flour mixture and joghurt until smooth
Pour into bundt pan
Bake 55 - 65 mintues until a wooden pick inserted in cake somes out clean.
Completely Cool cake on wire rack
Transfer to serving platter
Cover
Let cake rest several hours or overnight
Number of Servings: 20
Recipe submitted by SparkPeople user MAMASUDS.
prepare a bundt pan
whisk together dry ingredients
in seperate bowl, beat butter, sugar, stevia, lemon zest, and juice until light and fluffy.
Beat in the eggs one at a time until well blended.
Alternately beat i flour mixture and joghurt until smooth
Pour into bundt pan
Bake 55 - 65 mintues until a wooden pick inserted in cake somes out clean.
Completely Cool cake on wire rack
Transfer to serving platter
Cover
Let cake rest several hours or overnight
Number of Servings: 20
Recipe submitted by SparkPeople user MAMASUDS.
Nutritional Info Amount Per Serving
- Calories: 163.8
- Total Fat: 5.8 g
- Cholesterol: 0.1 mg
- Sodium: 2,936.2 mg
- Total Carbs: 25.5 g
- Dietary Fiber: 2.2 g
- Protein: 4.3 g
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