Lo-Fat Lemon Cake
Lo-Fat Lemon Cake is an moderately easy dinner. Made with 8 oz. egg substitute, 1/2 c. fructose, 3/4 c. nonfat yogurt, 2 tbsp. lemon juice and 2 tbsp. lemon rind, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π¨βπ³ Instructions
Preheat oven to 325Β°.
Mix egg substitute, fructose, nonfat yogurt, vanilla, lemon juice and rind together.
Fold in flours; put mixture in a loaf or Bundt pan.
Bake 45 minutes.
Serves 12.
π· Perfect Pairings
Complete your meal with these
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