Lemon Corn Cake

45 min · Serves 12

Based on a recipe from Celebrate Health with a Lowfat Fiesta California Department of Health Services California Project LEAN, via USDA MyPlate Kitchen

What goes in

• 1 cupyellow corn meal
• 1 cupflour
• ½ cupsugar
• 14.8 mlbaking powder
• 4.9 mlsalt
• ¾ cuplow-fat lemon yogurt
• 9.9 mlfinely grated lemon peel
• 14.8 mloil
• 1egg yolk
• ⅔ cupnon-fat milk
• 3egg whites
• 1non-stick cooking spray
• 44.4 mllemon juice (optional)
• ½ cuppowdered sugar (optional)

How to cook it

1. Set your oven to 400 °F.
2. Whisk the cornmeal, flour, sugar, baking powder, and salt together in a large bowl.
3. In a separate container, mix the yogurt, lemon zest, oil, egg yolk, and milk.
4. Stir the wet mixture into the dry ingredients until just combined.
5. Beat the egg whites in a clean bowl until they form stiff peaks.
6. Gently fold the beaten egg whites into the cornmeal batter.
7. Grease a 9-inch round cake pan with cooking spray and pour the batter inside.
8. Bake for 20 to 25 minutes until the cake is set.
9. To make the optional glaze, warm the lemon juice and powdered sugar over low heat until smooth.
10. Poke holes across the top of the warm cake with a fork and drizzle the glaze over it.

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