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Lemon Corn Cake
Source: Food Stamp Nutrition Connection

A cornmeal and lemon cake.

Prep Time: 30 minutes
Cook Time: 25 minutes
Difficulty: Easy

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
1/2 Fat , 1 Other Carbs , 1/2 Starch , 1/2 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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1 cup  cornmeal
1 cup  white all purpose flour
0 1/2 cup  sugar
1 tbsp  low sodium baking powder
1 tsp  salt
6 oz  nonfat lemon yogurt
2 tsp  fresh lemon peel
1 tbsp  vegetable oil
1 each  raw egg yolks
0.6667 cup  fat free milk
3 each  egg whites
1 each  cooking spray
3 tbsp  fresh lemon juice
0 1/2 cup  powdered sugar
  1. Preheat oven to 400 degrees.
  2. Mix first five ingredients together in mixing bowl.
  3. Combine yogurt, lemon peel, oil, egg yolk, and milk together and stir into dry ingredients just until blended.
  4. Whip egg whites with mixer until stiff. Fold into corn flour mixture.
  5. Pour into round 9-inch cake pan coated with nonstick cooking spray.
  6. Bake for 20-25 minutes or until corn cake tests done.
  7. 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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