Przekąska
Lemon Corn Cake
Ingredients, directions and serving information for Lemon Corn Cake.
Oryginalny przepis jest w języku angielskim.
Porcje: 12
Łączny czas: 50 min
Składniki
- 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
Przygotowanie
- 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.
Wartości odżywcze porcji według źródła
Wielkość porcji1/12 of recipe (73g)
Kalorie164 kalorii
Białko4g
Węglowodany32g
Tłuszcz2g
Tłuszcze nasycone1g
Błonnik1g
Cukry16g
Sód354mg
Cholesterol17mg
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.
Źródło przepisu
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.
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