Martha Stewart's Lemon Cake with Glaze lightened up
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 209.9
- Total Fat: 4.9 g
- Cholesterol: 35.3 mg
- Sodium: 231.0 mg
- Total Carbs: 40.6 g
- Dietary Fiber: 3.4 g
- Protein: 4.5 g
View full nutritional breakdown of Martha Stewart's Lemon Cake with Glaze lightened up calories by ingredient
Introduction
A lightened up version of our family favorite looks great in a bundt pan with the glaze A lightened up version of our family favorite looks great in a bundt pan with the glazeNumber of Servings: 16
Ingredients
-
whole wheat flour 2.5 Cup Sifted (pastry flour)
canola oil .25 Cup
applesauce unsweetened .75 Cup
baking powder .5 tsp
baking soda .5 tsp
Salt 1 tsp
the zest and juice of three large lemons
Sugar 1.5 Cup
1 Cup buttermilk ( 1 cup soy milk + 1 tblsp vinegar)
set aside one lemon and powdered sugar for the glaze
Directions
sift together dry ingredients and in a separate bowl mix together wet ingredients. Incorporate dry ingredients into the wet ones. except for one lemon and powdered sugar.
pour into a silicon bundt pan and bake at 350 till toothpick inserted comes out clean
after it is cooled on a wire rack remove form pan and mix together zest and lemon juice into the powdered sugar slowly to make the glaze pour over and enjoy!
Serving Size: one bundt cake
pour into a silicon bundt pan and bake at 350 till toothpick inserted comes out clean
after it is cooled on a wire rack remove form pan and mix together zest and lemon juice into the powdered sugar slowly to make the glaze pour over and enjoy!
Serving Size: one bundt cake