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Ingredients
- 1 c. Granulated sugar, divided
- 1/4 tsp Salt
- 1/4 c. All-purpose flour
- 4 Tbsp. Unsalted butter, melted
- 1/3 c. Fresh lemon juice
- 1 lrg Egg yolk
- 1 1/2 c. Fat-free buttermilk
- 3 lrg Egg whites Mint leaves, sprigs for garnish
Directions
- Heat the oven to 350 degrees F (177 degrees C).
- Place all ingredients except egg whites and half of the sugar in a blender and process to combine. Set aside.
- Beat the egg whites and sugar and fold them into the cake mix with a whisk or possibly spatula, and pour into a buttered 8x8 baking pan.
- Set the cake pan in a larger pan and pour warm water into this pan to come half way up the sides of the cake pan.
- Bake for 45 min till top is lightly browned. Serve with whipped heavy cream and garnish with a sprig of mint.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 4 servings | |
| Calories 379 | |
| Calories from Fat 119 | 31% |
| Total Fat 13.53g | 17% |
| Saturated Fat 8.22g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 246mg | 10% |
| Potassium 181mg | 5% |
| Total Carbs 62.27g | 17% |
| Dietary Fiber 0.3g | 1% |
| Sugars 54.9g | 37% |
| Protein 4.72g | 8% |
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