Luscious Lemon Cake - Esselstyn recipe

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 127.9
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 59.1 mg
  • Total Carbs: 19.7 g
  • Dietary Fiber: 3.3 g
  • Protein: 3.1 g

View full nutritional breakdown of Luscious Lemon Cake - Esselstyn recipe calories by ingredient


Introduction

This recipe was adapted from a recipe from Angie McIntosh via Caldwell and Ann Essestyn from the book Prevent and Reverse Heart Disease. I modified it with splenda blend to cut sugar and calories. They would not approve of this modification but I'm doing the best I can. :-) I think this recipe is enjoyable This recipe was adapted from a recipe from Angie McIntosh via Caldwell and Ann Essestyn from the book Prevent and Reverse Heart Disease. I modified it with splenda blend to cut sugar and calories. They would not approve of this modification but I'm doing the best I can. :-) I think this recipe is enjoyable
Number of Servings: 8

Ingredients



    * *EnerG egg replacer, 1 tbsp
    * *Splenda Brown Sugar Blend 0.3 cup
    * *Lemon Juice 'Real Lemon' 100% juice, 6 tsp
    * *Lemon Zest (Shredded Lemon Peel), 6 tsp
    * *Almond Breeze (Milk) Unsweetened Original, 6 oz
    * *applesauce (unsweetened), 0.5 cup
    * *Pure Vanilla Extract 2 tsp
    * *365 100% Whole Wheat Flour, 1.5 cup
    * *Arm & Hammer Baking Soda, 1 tsp

Directions

Makes 6-8 servings

Preheat oven to 350 degrees
Mix egg replacer and water in large bowl. Add brown sugar blend, lemon juice, zest, milk, applesauce and vanilla. Stir well.
Mix flour and baking soda in a small bowl and then add to liquid and mix well.
Spoon into an 8 inch square baking pan and bake for 40 minutes until a toothpick inserted in center comes out clean.
Cool ...then squeeze lemon juice over cake with a little splenda at the end

Number of Servings: 8

Recipe submitted by SparkPeople user WENDYPHOTO.