"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

  Tried it? Rate this Recipe:


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.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!