"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Lemon Cake (Low Fat) Recipe

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This recipe for Lemon Cake (Low Fat), by , is from Recipes Made With Love: Comforting for Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, June 10, 2009


1 package (18.5 oz) Pillsbury Moist Supreme Yellow Cake Mix
1 1/4 cups water
1/4 cup non-fat vanilla yogurt
3/4 cup Egg Beaters
2 tablespoons lemon peel, zested

1/2 cup powdered sugar
2-3 teaspoons water

Preheat over to 350. Mix cake mix, water, yogurt, egg beaters and lemon peel in large bowl at low speed until moistened. Beat 2 minutes more at high.

Bake for 40-50 minutes in a well greased and floured 10 inch tube pan.

Cool cake in pan for 30 minutes on wire rack, then remove from pan and cool completely.

Blend powered sugar and 2-3 teaspoons water until smooth. Drizzle over cake.




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