Ingredients for Lemon Cake Almost Sugar Free
- 2 cups all-purpose flour
- Reduced Fat Margarine
- Egg Substitute
- Sugar
- Splenda Sugar Substitute
- Water
- Fresh Lemon Juice
- Vanilla Extract
- Zest of 2 large lemons
- Cake Flour
- 2 teaspoons baking powder
- Egg Whites
- ½ teaspoon salt
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How to Make Lemon Cake Almost Sugar Free
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and Splenda until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon zest and lemon juice.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar (optional) or top with your favorite sugar-free frosting.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
15g
Fat
1g
Carbs
5g
