Lemon Corn Cake

Ingredients

• 1 cup Yellow corn meal
• 1 cup Flour
• 2 tbsp Sugar
• 1 tsp Baking powder
• 1 tsp Salt
• 1/4 cup Yogurt, low-fat lemon
• 2 piece(s) Lemon peel finely grated
• 1 tbsp Oil
• 1 piece(s) Egg yolk
• 1/2 cup Non-fat milk
• 3 piece(s) Egg whites
• 3 sprays Non-stick cooking spray
• 3 cups Lemon juice
• 2 tbsp Powdered sugar

Instructions

1. Preheat oven to 400 °F.
2. Mix first five ingredients together in mixing bowl.
3. Combine yogurt, lemon peel, oil, egg yolk, and milk together and stir into dry ingredients just until blended.
4. Whip egg whites with mixer until stiff. Fold into corn meal mixture.
5. Pour into round 9 inch cake pan coated with nonstick cooking spray.
6. Bake for 20 to 25 minutes or until corn cake tests done.
7. For optional lemon glaze: Over low heat blend lemon juice together with powdered sugar. Pierce cake top repeatedly with fork. Slowly pour glaze evenly over the top.

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