Lemon gingerbread cake
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Margarine, softened |
| 2 | teaspoons | Grated lemon rind |
| 1 | Egg white | |
| ½ | cup | Nonfat buttermilk |
| ½ | cup | Molasses |
| 1 | cup | All-purpose flour |
| ½ | cup | Whole-wheat flour |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground ginger |
| ¼ | teaspoon | Ground cinnamon |
| Vegetable cooking spray | ||
| 2 | teaspoons | Powdered sugar |
Directions
Cream sugar and margarine at medium speed of an electric mixer until light and fluffy (about 5 minutes). Add lemon rind and egg white; beat at medium speed until well blended.
Combine buttermilk and molasses; set aside. Combine all-purpose flour, whole-wheat flour, baking soda, salt, ginger, and cinnamon. With mixer running at low speed, add flour mixture to creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
Pour batter into an 8-inch square baking pan coated with cooking spray.
Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Yield: 9 servings (serving size: 1 [2-½-inch] square).
Per serving: 164 Calories; 3g Fat (15% calories from fat); 3g Protein; 32g Carbohydrate; 0mg Cholesterol; 179mg Sodium NOTES : Cool completely in pan on a wire rack; sprinkle with powdered sugar.
Recipe by: Cooking Light, May 1994, page 89 Posted to MC-Recipe Digest V1 #424 by igor@... on Jan 28, 1997.