Save on Pinterest

Lemon Snack Cake

"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."
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    15 servings

Ingredients

  • 1/3 cup butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 2 teaspoons grated lemon zest
  • 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 cup (8 ounces) fat-free lemon yogurt
  • Reduced-fat whipped topping, optional
  • Additional lemon zest, optional

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and extracts. Combine dry ingredients; gradually add to creamed mixture alternately with yogurt, beating well after each addition (batter will be thick).
  • Spread into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Garnish with whipped topping and lemon zest if desired.
Nutrition 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.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Recommended Video

Reviews

Click stars to rate
Average Rating: