Serves 12
164 cal · 38 min
Lemon Corn Cake
Recipe GLPR7a2f79c8f95ff5
A light and tangy lemon corn cake with a tender crumb, made with cornmeal and yogurt for moisture. Topped with a bright lemon glaze, this dessert is perfect for serving as a refreshing treat.
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Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 cup lemon-flavored low-fat yogurt
2 teaspoons finely grated lemon peel
1 tablespoon vegetable oil
1 large egg yolk
2/3 cup non-fat milk
3 large egg whites
Non-stick cooking spray
3 tablespoons fresh lemon juice
1/2 cup powdered sugar
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Preheat your oven to 400°F. In a large mixing bowl, combine the cornmeal, flour, granulated sugar, baking powder, and salt. Whisk together until evenly distributed.
In another bowl, whisk together the lemon-flavored yogurt, grated lemon peel, oil, egg yolk, and non-fat milk until well combined. Pour this wet mixture into the dry ingredients and stir gently until just combined—do not overmix.
Using an electric mixer, beat the egg whites on high speed until stiff peaks form.
Gently fold the whipped egg whites into the cornmeal batter in two additions, using a spatula to preserve the airiness.
Coat a 9-inch round cake pan with non-stick cooking spray. Pour the batter into the prepared pan.
Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs, and the top is lightly golden.
While the cake bakes, prepare the optional lemon glaze: In a small saucepan over low heat, gently warm the lemon juice and powdered sugar together, stirring until smooth and pourable. Do not boil.
Remove the cake from the oven and let cool for 5 minutes. Using a fork, prick the top of the cake all over, creating numerous small holes.
Slowly pour the lemon glaze over the entire top of the cake, allowing it to soak into the holes and drip down the sides. Allow to cool completely before serving.
