Lemon Cake

If you know anything about my baking habits, I don't often use processed sugars, but this recipe was an exception. Originally my mom's recipe from when I was a little girl, I altered it a bit to make it healthier, but still with all the sugary goodness of childhood. Alterations from the original recipe were substituting applesauce for oil and using egg whites instead of eggs. I also used gluten free yellow cake mix so even the newest member of our RD team (who has Celiac Disease) here at Doernbecher Children's Hospital could eat it. No one even missed the gluten ;)

What's the occasion you ask? We do the birthday buddy system at work and it was my buddies birthday. She requested no fruit, no chocolate and no coconut so citrus sounded like the way to go. It was a hit! Hope you enjoy it too!

Lemon Cake

Ingredients

For Cake:

• 2 boxes yellow cake mix (I used gluten free)
• 2 boxes lemon jello
• 1/4 cup cashew meal (optional - you can buy this at Trader Joe's or make by grinding cashews in a food processor)
• 8 egg whites
• 1 cup applesauce

For Glaze: 

• 4 cups powdered sugar
• 1 cup fresh squeezed lemon juice

For Icing:

• 2 cups powdered sugar
• 2 Tbsp Earth Balance buttery spread
• Juice of 1 lemon

Preparation Instructions

1. Heat oven to 350 degrees F. Grease two 8" round cake pans.
2. Mix all cake ingredients together with whisk.
3. Divide into two cake pans and bake for 40-45 minutes or until fork comes out clean.
4. Mix together ingredients for glaze.
5. Using a fork, poke many holes in the top of both cakes and pour glaze evenly over both.
6. Allow cakes to cool and mix together ingredients for icing.
7. Ice one cake for the bottom, then place the other cake on top and ice it allowing icing to drip over the sides. 
8. Sprinkle with lemon zest and top with lemon peel from fresh squeezed lemons if desired.
9. Enjoy!!

Fuel Facts

Serves: 16 (BIG slices)

Numbers (per slice): 420 calories, 2 gm protein, 2 gm fat, 58 gm carbohydrate, 0 gm fiber

Ingredient Breakdown:

Lemon Juice – High in the antioxidant vitamin C, lemons and lemon juice, help oxidize free radicals in the body. In addition, the juice enhances the flavors of other foods and the fruit will keep up to four weeks in the fridge.

Applesauce – Apples are naturally sweet, so look for unsweetened varieties. In any baked goods calling for butter or oil, you can swap out applesauce to yield a moist, low-fat treat.

Earth Balance Buttery Spread – This is a great product to replace the butter in your kitchen. Unlike butter, which is made by churning milk or cream, Earth Balance is made from healthy, non-hydrogenated oils and without artificial ingredients. It is also a vegan product, free of dairy, eggs, and gluten, making it accessible to many people with food allergies.