Berry-Filled Lemon Cake Recipe

Berry-Filled Lemon Cake RecipePhoto by: Taste of Home Berry-Filled Lemon Cake Recipe Rating 5

This dessert starts with a convenient boxed cake mix. "The cake and glaze have a mild lemon flavor that's delightful paired with fresh berries," says Leanne Kistler of San Antonio, Texas.

This recipe is:

Diabetic Friendly

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Berry-Filled Lemon Cake Recipe
  • Prep: 10 min. Bake: 40 min. + cooling
  • Yield: 14 Servings
10 40 50

Ingredients

  • 1-1/4 cups water
  • 3/4 cup egg substitute
  • 1/4 cup plain nonfat yogurt
  • 1 tablespoon grated lemon peel
  • 1 package (18-1/4 ounces) light yellow cake mix
  • 1/2 cup confectioners' sugar
  • 3 teaspoons lemon juice
  • 2 cups sliced strawberries

Directions

  • In a large bowl, combine the cake mix, water, egg substitute, yogurt and lemon peel; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  • Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
  • Combine sugar and lemon juice; drizzle over cake. Fill center of cake with strawberries. Yield: 14 servings.

    Editor's Note: Due to the egg substitute, this cake does not rise very high.

Nutritional Analysis: One serving equals 189 calories, 254 mg sodium, trace cholesterol, 38 gm carbohydrate, 4 gm protein, 3 gm fat. Diabetic Exchange: 2 starch, 1/2 fruit, 1/2 fat.

Originally published as Berry-Filled Lemon Cake in Taste of Home April/May 1999, p16

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Berry-Filled Lemon Cake (3)

Berry-Filled Lemon Cake Recipe

Berry-Filled Lemon Cake

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


Reviewed on Apr. 13, 2012 by sdeb

3 eggs equal 3/4 cup of egg substitute


Reviewed on Sep. 28, 2010 by stirfry101

Everyone is amazed when I tell them this is a lowfat cake. I also use this cut up in trifles.


Reviewed on Aug. 13, 2009 by vermonttaxlady

How many eggs equal 3/4 cup egg substitute?

 
 
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