Lemon Torte
Per ServingLemon Torte |
||
|---|---|---|
| Makes: 14 | ||
| Serving Size: 1 slice | ||
| Calories | 250 | |
| Fat | 9 | g |
| Saturated Fat | 0.8 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 38 | g |
| Fiber | 0 | g |
| Sugars | 20 | g |
| Cholesterol | 30 | mg |
| Sodium | 105 | mg |
| Protein | 4 | g |
| Choices: Carbohydrate 2.5, Fat 2 | ||
- Makes: 14
- Serving Size: 1 slice
- Preparation Time: 25 minutes
- Cooking Time: 1 hour
Ingredients
| Cooking spray | ||
| 1/2 | cup | canola oil |
| 1 1/4 | cups | Splenda for baking |
| 2 | whole | eggs |
| 4 | egg whites | |
| 1 | cup | nonfat lemon yogurt |
| Grated zest and juice of 1 lemon | ||
| 1 | Tbsp. | vanilla |
| 2 1/4 | cups | cake flour |
| 1 | tsp. | baking powder |
| 1/2 | tsp. | baking soda |
| 1/4 | tsp. | cream of tartar |
| pinch | salt | |
| 1/4 | cup | confectioners sugar |
Directions
- Coat a 9-inch round cake pan with cooking spray. Preheat the oven to 325°F.
- In a medium bowl, beat the oil and the Splenda. Add the eggs and egg whites, one at a time, beating after each addition. Add the yogurt and beat it in; then beat in the lemon zest and juice and vanilla.
- Combine the flour with the baking powder, baking soda, cream of tartar, and salt. Add the flour to the egg mixture slowly, and fold gently. Pour the batter into the prepared pan. Set in the lower part of the oven and bake 1 hour. Remove the cake from the oven and let cool. Sprinkle with confectioners sugar.
