The Pioneer Woman Tasty Kitchen
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Meyer Lemon Snack Cake with Lemon Cream Cheese Frosting

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Level: Easy

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Description

A light, healthy lemon flavored cake topped with a lemon cream cheese frosting.

Ingredients

  • FOR THE CAKE:
  • 1 cup Whole Wheat Pastry Flour
  • ¼ cups All-purpose Flour
  • ½ cups Sugar
  • 1-½ teaspoon Baking Powder
  • ½ teaspoons Salt
  • 1 whole Egg
  • 2 teaspoons Freshly Grated Meyer Lemon Zest
  • ¼ cups Margarine, Melted
  • ¼ cups Vanilla Yogurt
  • ½ cups Non-fat Milk
  • FOR THE FROSTING:
  • 4 ounces, weight Cream Cheese, 1/3 Less Fat
  • 3 Tablespoons Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 1-½ Tablespoon Meyer Lemon Juice (for 1 1/2 Tablespoons You'll Need 1/2 A Lemon)
  • 2 teaspoons Lemon Zest

Preparation

Heat oven to 350°F. Spray an 8 x 8 pan with cooking spray; set aside.

In a medium bowl, combine flours, sugar, baking powder and salt; set aside.

In a large bowl, combine egg and lemon zest. Add melted margarine, yogurt and milk; mix well.

Add flour mixture to the egg mixture and stir until combined.

Pour batter into prepared baking dish. Bake 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove pan from oven and set it on a rack. Cool cake completely.

In a large bowl add cream cheese, 3 tablespoons powdered sugar, vanilla extract, 1 1/2 tablespoons lemon juice and lemon zest and beat until light and creamy; about 3 minutes. Spread frosting over cooled cake.

Top each serving with lemon zest, if desired.

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