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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Lemon Cake

Source:

A versatile lemon cake.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	107.8

Total Carbs	16.7 g

Dietary Fiber	0.3 g

Sugars	2.9 g

Total Fat	3.4 g

Saturated Fat	0.6 g

Unsaturated Fat	1.0 g

Potassium	131.9 mg

Protein	3.2 g

Sodium	75.3 mg

Dietary Exchanges 3.4 Fat, 0.0 Fruits, 0.1 Other Carbs, 0.8 Starch, 0.5 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat the oven to 325 degrees F. Lightly coat a nonstick 10-inch springform pan with aerosol baker's spray.
Melt the margarine and set aside to cool. Beat the egg substitute until creamy and light. Continue to beat and add the sugar and sugar substitute slowly, until the mixture is pale and fluffy. Slowly add the water, lemon juice, cooled margarine, vanilla extract, and lemon zest. Combine the flour and baking powder. Sift over the batter and fold in gently, using as few strokes as possible.
Beat the egg whites with the salt until they hold stiff peaks. Gently fold the whites into the batter, trying not to deflate them. Place in the prepared pan. Bake for 40 to 45 minutes, until browned and the cake tests done.
Cool in the pan on a rack. Remove sides of the pan and cut into slices to serve.