Publisher Photo
Publisher Photo
"I love to experiment with lighter recipes," relates Rosalie Buyce of Winter Haven, Florida. "I was pleased to come up with this moist lemon cake. A dollop of whipped topping gives the final touch to each sunny square."
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 1/3 cup butter or stick margarine, softened
  • 3/4 cup sugar
  • 2 eggs
  • 2 teaspoons grated lemon peel
  • 1-1/2 teaspoons lemon extract
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 carton (8 ounces) fat-free lemon yogurt
  • Reduced-fat whipped topping
  • Additional lemon peel, optional

Directions

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and extracts. Combine dry ingredients; add to the creamed mixture alternately with yogurt (batter will be thick).
Spread into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Garnish with whipped topping and lemon peel if desired. Yield: 15 servings.
Originally published as Lemon Snack Cake in Light & Tasty December/January 2002, p46

Nutritional Facts

1 piece: 185 calories, 5g fat (3g saturated fat), 40mg cholesterol, 207mg sodium, 30g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 1/3 cup butter or stick margarine, softened
  • 3/4 cup sugar
  • 2 eggs
  • 2 teaspoons grated lemon peel
  • 1-1/2 teaspoons lemon extract
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 carton (8 ounces) fat-free lemon yogurt
  • Reduced-fat whipped topping
  • Additional lemon peel, optional
  1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and extracts. Combine dry ingredients; add to the creamed mixture alternately with yogurt (batter will be thick).
  2. Spread into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Garnish with whipped topping and lemon peel if desired. Yield: 15 servings.
Originally published as Lemon Snack Cake in Light & Tasty December/January 2002, p46

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