Berry-Filled Lemon Cake Recipe
- 1-1/4 cups water
- 3/4 cup egg substitute
- 1/4 cup plain nonfat yogurt
- 1 tablespoon grated lemon peel
- 1 package yellow cake mix (regular size)
- 1/2 cup confectioners' sugar
- 3 teaspoons lemon juice
- 2 cups sliced strawberries
- 1. 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.
- 2. 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.
- 3. Combine sugar and lemon juice; drizzle over cake. Fill center of cake with strawberries. Yield: 14 servings.
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.
Reviews for Berry-Filled Lemon Cake
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.