Dessert

light lemon-cornmeal cake is for Dessert.

light lemon-cornmeal cake takes 25 minutes to prepare.

light lemon-cornmeal cake takes 65 minutes to cook.

light lemon-cornmeal cake makes 20 servings.

The ingredients for light lemon-cornmeal cake are:

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

Here is how you make light lemon-cornmeal cake:

heat oven to 325prepare a bundt panwhisk together dry ingredientsin 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 smoothPour into bundt panBake 55 - 65 mintues until a wooden pick inserted in cake somes out clean.Completely Cool cake on wire rackTransfer to serving platterCoverLet cake rest several hours or overnightNumber of Servings: 20Recipe submitted by SparkPeople user MAMASUDS.

The nutritional information for light lemon-cornmeal cake is:

• 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

The dietary needs meet for light lemon-cornmeal cake is Low Fat