light lemon-cornmeal cake

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 20
  • 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

View full nutritional breakdown of light lemon-cornmeal cake calories by ingredient
Report Inappropriate Recipe

Submitted by:


This is a light version of the lemon cake that appeared in Woman's Day spring 2009 This is a light version of the lemon cake that appeared in Woman's Day spring 2009
Number of Servings: 20


    2 1/2 cups whole wheat flour
    1/2 cup yellow cornmeal
    2 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    1/2 cup cold pressed coconut oil
    1/2 cup unsweetened applesauce
    2 Tbs protein shake powder
    1 cup raw sugar
    1 tsp stevia
    1 Tbsp grated lemon zest
    1/4 cup lemon juice
    6 egg whites
    1 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
Let cake rest several hours or overnight

Number of Servings: 20

Recipe submitted by SparkPeople user MAMASUDS.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.