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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 Corn Cake

Source: Food Stamp Nutrition Connection

A cornmeal and lemon cake.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	142.7

Total Carbs	29.0 g

Dietary Fiber	1.5 g

Sugars	13.6 g

Total Fat	1.9 g

Saturated Fat	0.3 g

Unsaturated Fat	0.9 g

Potassium	157.7 mg

Protein	4.0 g

Sodium	226.0 mg

Dietary Exchanges 1.9 Fat, 0.0 Fruits, 0.0 Meat, 0.1 Milk, 0.7 Other Carbs, 0.5 Starch, 0.1 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

1.0
1 cup cornmeal 1.0
1 cup white all purpose flour 0.5
0 1/2 cup sugar 1.0
1 tbsp low sodium baking powder 1.0
1 tsp salt 6.0
6 oz nonfat lemon yogurt 2.0
2 tsp fresh lemon peel 1.0
1 tbsp vegetable oil 1.0
1 each raw egg yolks 0.6667
0.6667 cup fat free milk 3.0
3 each egg whites 1.0
1 each cooking spray 3.0
3 tbsp fresh lemon juice 0.5
0 1/2 cup powdered sugar

Directions

Preheat oven to 400 degrees.
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 flour mixture.
Pour into round 9-inch cake pan coated with nonstick cooking spray.
Bake for 20-25 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.