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Ingredientes
- 2 c. all-purpose flour
- 1 c. sugar
- 1/2 c. light-brown sugar - (packed)
- 4 tsp grated lemon peel
- 3/4 tsp grnd cinnamon
- 1/2 c. vegetable oil
- 2 Tbsp. fresh lemon juice
- 1 c. low-fat lowfat sour cream
- 1 lrg egg
- 1 tsp vanilla extract
- 1 tsp baking pwdr
- 1 tsp baking soda Confectioners' sugar for dusting
Direcciones
- Preheat oven to 325 degrees. Lightly butter and flour 8-inch square baking pan.
- In large bowl, mix flour, sugars, lemon peel and cinnamon. Add in oil and lemon juice and mix till flour is proportionately moistened and mix forms crumbs. Set aside 1 c. of mix for topping.
- In small bowl, whisk together lowfat sour cream, egg, vanilla, baking pwdr and baking soda till well blended. Using electric mixer, add in lowfat sour cream mix to large bowl of crumbs and beat on medium speed till batter is smooth. Spread batter in prepared pan. Sprinkle reserved crumb mix proportionately over top.
- Bake till tester inserted into center of cake comes out clean, about 40 min. Transfer pan to rack and cold.
- Sift powdered sugar over top of cake. Cut into squares and serve.
- This recipe yields 8 to 10 servings.
- Comments: The lemon cake can be made two days ahead. Cover with foil; store at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 10 servings | |
| Calories 319 | |
| Calories from Fat 143 | 45% |
| Total Fat 16.18g | 20% |
| Saturated Fat 3.65g | 15% |
| Trans Fat 0.28g | |
| Cholesterol 33mg | 11% |
| Sodium 278mg | 12% |
| Potassium 73mg | 2% |
| Total Carbs 40.38g | 11% |
| Dietary Fiber 0.9g | 3% |
| Sugars 21.06g | 14% |
| Protein 3.71g | 6% |
