“This cake recipe is a fusion of sweetness and sourness which is unusual compared with a regular cake. It’s a perfect substitute to a regular cake.”

INGREDIENTS

1 cup yellow corn meal
1 cup flour
1/2 cup sugar
1 Tablespoon baking powder
1 teaspoon salt
6 ounces yogurt, lowfat lemon
2 teaspoons finely grated lemon peel
1 Tablespoon canola oil
1 egg yolk
2/3 cup nonfat milk
3 egg whites
Nonstick cooking spray
Optional lemon glaze:
3 Tablespoons lemon juice
1/2 cup powdered sugar

DIRECTIONS

• Preheat oven to 400 degrees.
• Mix first five ingredients together in mixing bowl.
• Combine yogurt, lemon peel, oil, egg yolk and milk together and stir into dry ingredients just until blended.
• Whip egg whites with mixer until stiff.
• Fold into corn meal mixture.
• Pour into round 9-inch cake pan coated with nonstick cooking spray.
• Bake for 20-25 minutes or until corn cake tests done.
• For optional lemon glaze:
• Blend lemon juice together with powdered sugar over low heat.
• Pierce cake top repeatedly with fork.
• Slowly pour glaze evenly over the top.