LEMON SNACK CAKE

Lemon Snack Cake image

"I love to experiment with lighter recipes," relates Rosalie Buyce of Winter Haven, Florida. "I was pleased to come up with this moist lemon cake. A dollop of whipped topping gives the final touch to each sunny square."

Provided by Taste of Home

Time 35m

Yield 15 servings.

Number Of Ingredients 13

Ingredients

1/3 cup butter, softened
3/4 cup sugar
2 large eggs
2 teaspoons grated lemon zest
1-1/2 teaspoons lemon extract
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (8 ounces) fat-free lemon yogurt
Reduced-fat whipped topping, optional
Additional lemon zest, optional

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and extracts. Combine dry ingredients; gradually add to creamed mixture alternately with yogurt, beating well after each addition (batter will be thick)., Spread into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Garnish with whipped topping and lemon zest if desired.

Nutrition Facts : Calories 185 calories, Fat 5g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 207mg sodium, Carbohydrate 30g carbohydrate, Fiber 1g fiber), Protein 4g protein.