Berry-Filled Lemon Cake


Classifications: Cakes and Pies

Qty Measure Ingredient


1 1/4 cups water

Egg substitute equivalent to 3 eggs

1/4 cup plain non-fat yogurt

1 tablespoon grated lemon peel

1 18 1/4 oz packa light yellow cake mix

1/2 cup confectioners' sugar

3 teaspoons lemon juice

2 cups sliced strawberries

Instructions: In a mixing bowl, combine water, egg substitute, yogurt and lemon peel; add dry cake mix. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350* for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Combine sugar and lemon juice; drizzle over cake. Fill center of cake with strawberries.



Background: Note: DIABETIC EXCHANGES: One serving equals 2 starch, 1/2 fruit, 1/2 fat; also 189 calories, 254 mg sodium, trace cholesterol, 38 gm carbohydrate, 4 gm protein, 3 gm fat.

Editor's Note:::: Due to the egg substitute, this cake does not rise very high.

Serves: 14

Food Exchanges: