Sugar Free Lemon Cake
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 91.5
- Total Fat: 3.1 g
- Cholesterol: 35.4 mg
- Sodium: 210.6 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 0.0 g
- Protein: 2.5 g
View full nutritional breakdown of Sugar Free Lemon Cake calories by ingredient
Introduction
Light and lemony treat Light and lemony treatNumber of Servings: 6
Ingredients
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3/4 cup self-rising flour
3/4 cup Splenda
1 large egg
6 Tbsp water
1 Tbsp oil (I used safflower oil)
3 tsp lemon extract
1 1/2 tsp vanilla extract
Directions
Preheat oven to 350 degrees F. Prepare a 8" round, 6 cup muffin tin, or 24 cup mini-muffin tin with non-stick baking spray. Set aside.
In medium mixing bowl, combine dry ingredients.
In mug or measuring cup, combine liquid ingredients, including the egg. Beat with a fork until the egg is well mixed with other ingredients.
Pour liquid into dry. Stir with a fork to blend together. There may be some small lumps - these are OK. Large lumps need to be broken up.
Pour batter into prepared pan. Bake at 350 degrees for 15 minutes for cake pan, 10-12 minutes for muffin tin, and 8-10 minutes for mini-muffins.
Edge of cake will start to brown, but top will stay light. Check for doneness with a toothpick inserted into middle of cake or largest muffin. Let cool in pan about 15 minutes, then remove from pan and finish cooling on a wire rack.
I've noticed that these are prone to sticking, so don't be shy with your non-stick spray. If they do stick, gently insert a butter knife or toothpick between the cake and pan and push against the pan all the way around. You may need to do this a couple of times until you reach the bottom of the pan. Flip cake pan upside down and tap gently to remove, twist muffin carefully until they start rotating in their cups.
Makes 1 8" cake, 6 regular size muffins (cups filled halfway), or 18 mini-muffins (cups filled with 2 T of batter).
Number of Servings: 6
Recipe submitted by SparkPeople user TNLORI.
In medium mixing bowl, combine dry ingredients.
In mug or measuring cup, combine liquid ingredients, including the egg. Beat with a fork until the egg is well mixed with other ingredients.
Pour liquid into dry. Stir with a fork to blend together. There may be some small lumps - these are OK. Large lumps need to be broken up.
Pour batter into prepared pan. Bake at 350 degrees for 15 minutes for cake pan, 10-12 minutes for muffin tin, and 8-10 minutes for mini-muffins.
Edge of cake will start to brown, but top will stay light. Check for doneness with a toothpick inserted into middle of cake or largest muffin. Let cool in pan about 15 minutes, then remove from pan and finish cooling on a wire rack.
I've noticed that these are prone to sticking, so don't be shy with your non-stick spray. If they do stick, gently insert a butter knife or toothpick between the cake and pan and push against the pan all the way around. You may need to do this a couple of times until you reach the bottom of the pan. Flip cake pan upside down and tap gently to remove, twist muffin carefully until they start rotating in their cups.
Makes 1 8" cake, 6 regular size muffins (cups filled halfway), or 18 mini-muffins (cups filled with 2 T of batter).
Number of Servings: 6
Recipe submitted by SparkPeople user TNLORI.
Member Ratings For This Recipe
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BADCHEF
