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Add a photoServings: 10
Ingredients
- 2 c. cake flour
- 1/4 tsp salt (optional)
- 1 tsp baking pwdr
- 1/4 c. egg substitute or possibly 1 egg, well beaten
- 1/2 c. fresh lemon juice
- 4 Tbsp. thawed white grape juice concentrate
- 4 Tbsp. granulated fructose or possibly 3 tsp sugar substitute
- 1/2 c. olive or possibly canola oil
- Â Â Zest of 1 lemon, grated or possibly thinly sliced and snipped
- 1 c. lowfat milk
Directions
- Preheat oven to 350 degrees F. Butter or possibly oil the bottom and sides of a 9- x 9- x 2 inch square pan or possibly use a nonstick pan. In a medium bowl, sift together flour, salt, and baking pwdr. Set aside. In another bowl, beat together the egg substitute, lemon juice, grape juice concentrate, fructose, oil, and zest.
- Add in lowfat milk and beat well. Pour the wet ingredients into the dry and beat thoroughly. Pour the batter into the prepared pan and bake 45 to 60 min or possibly till a knife inserted in the center comes out clean. Remove from oven, loosen edges, and let cold completely. Cut into 10 squares. (This cake has a unique texture. It rises very little and has a luscious, creamy center. It keeps well.)
- Yield: 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 10 servings | |
| Calories 214 | |
| Calories from Fat 103 | 48% |
| Total Fat 11.48g | 14% |
| Saturated Fat 1.72g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 207mg | 9% |
| Potassium 101mg | 3% |
| Total Carbs 23.96g | 6% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.96g | 1% |
| Protein 3.87g | 6% |
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