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Meyer Lemon Snack Cake with Lemon Cream Cheese Frosting
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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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