Refrigerio
Lemon Corn Cake
Ingredients, directions and serving information for Lemon Corn Cake.
La receta original está en inglés.
Porciones: 12
Tiempo total: 50 min
Ingredientes
- 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
- 2 teaspoons lemon peel
- 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
Preparación
- 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.
Nutrición por porción según la fuente
Tamaño de la porción1/12 of recipe (73g)
Calorías164 calorías
Proteínas4g
Carbohidratos32g
Grasas2g
Grasas saturadas1g
Fibra1g
Azúcares16g
Sodio354mg
Colesterol17mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Fuente de la receta
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
Borrador asistido por IA. Revisión editorial pendiente.
