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This fluffy cake is full of citrus flavor but not much fat or cholesterol. Preparation starts with a boxed mix for convenience and ends with a refreshing two-ingredient lemon glaze.
This recipe is:
Healthy
Nutritional Analysis: 1 piece equals 225 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 266 mg sodium, 43 g carbohydrate, trace fiber, 3 g protein.
Originally published as Lemon Cake in Light & Tasty April/May 2005, p27
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Reviewed on Aug. 30, 2010 by pohl1959
WOW! I've tried a lot of lemon cake recipes, and this is definitely one of the best (and easiest)! I did not have lemon extract, so I used 1 teaspoon freshly grated lemon zest. It is very light and moist! Thanks so much for the recipe!
Reviewed on Jun. 09, 2010 by JudithRN3
this cake is a definate keeper! It is sooo moist and lite.I substituted egg beaters for the whites.
this cake is a definate keeper! It is sooo moist and lite.
I substituted egg beaters for the whites.
Reviewed on Apr. 10, 2010 by CWOCN
I used sugar free jello, 1 cup water plus 2 tablespoons lemon juice and no lemon extract - this recipe is a keeper.
Reviewed on Aug. 14, 2009 by marchgirl
So easy to put together, refreshing with zing. Be sure to add the glaze while warm as it melts into the cake. DELICIOUS and no crumbs.
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