From the Pantry Butler kitchen
Lemon Corn Cake
A light and flavorful cake, packed with sweet and tangy lemon flavor! The lemon glaze takes this cake to the next level! USDA MyPlate Kitchen — Celebrate Health with a Lowfat Fiesta — California Department of Health Services — California Project LEAN (public domain), via myplate.food
Ingredients
- 1 cup yellow corn meal
- 1 cup flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 cup yogurt, low-fat lemon — about 6 oz
- 2 teaspoons lemon peel — finely grated
- 1 tablespoon oil
- 1 egg yolk
- 2/3 cup non-fat milk
- 3 egg whites
- non-stick cooking spray
- 3 tablespoons lemon juice
- 1/2 cup powdered sugar
Method
- Wash hands with soap and water.
- Preheat oven to 400 °F.
- Mix first five ingredients together in mixing bowl.
- Combine yogurt, lemon peel, oil, egg yolk, and milk together and stir into dry ingredients just until blended.
- Whip egg whites with mixer until stiff.
- Fold into corn meal mixture.
- Pour into round 9 inch cake pan coated with nonstick cooking spray.
- Bake for 20 to 25 minutes or until corn cake tests done.
- For optional lemon glaze: Over low heat blend lemon juice together with powdered sugar.
- Pierce cake top repeatedly with fork.
- Slowly pour glaze evenly over the top.
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