Lighter Lemon Cake
I had found a recipe on a cooking forum I belong to and it sounded really, really good! I copied it and worked on trying to reduce the caloric content a bit. Here is the end result. I was a little disappointed I didn't reduce the calories more, but am happy with the result. If you can stick to one serving you won't do too badly. It is a delicious cake.
Lemon Cake (my version)
Preheat gas oven to 350 farenheit (325 for electric oven)
1/2 cup butter, softened
1/2 cup Splenda sugar blend
1/2 cup Egg Beaters (equal to 2 large eggs)
1 1/2 cup flour
1 1/2 tsps baking bowder
1/2 cup milk (I used 2%)
Zest of 1 or 2 lemons, depending on how lemony you want it to be. (I used zest of two.)
Cream butter and Splenda together, beat Egg Beaters in one half at a time. Sift 1/2 of flour and baking powder into the butter/Splenda mixture. Stir and pour in 1/4 cup milk. Stir until well blended. Repeat with last half of dry ingredients and then the rest of the milk. Stir in the zest.
Pour into a 9x9 or 8x8 cake pan or round pan that has been sprayed with cooking spray. Bake for 35 min. at 350 derees or until toothpick inserted into center comes out clean.
1/4 cup sugar (I did not replace the sugar here as I was afraid it would affect the glaze.)
2 Tbsp lemon juice
Mix sugar and lemon juice and pour over hot cake in oven. Turn oven off and let cake sit in oven for about 10 minutes.
Cut into 9 servings.