Lemon Cake

This is the cake I made the other day which I got from the Biggest Book of Diabetic Recipes. This is supposed to have fresh rosemary but hubby and I decided to omit it. He said that he did not want an herb in his cake.

Here is the list of what you will need:

• 1 cup all-purpose flour

• 1 tsp no salt baking powder (Hain Pure Foods)

• 1/4 tsp no salt baking soda (from Ener-G Foods Inc.)

• 1/8 tsp sodium-free salt alternative

• 1/2 granulated sugar

• 2 egg yolks and 2 egg whites

• 3 tbsp canola oil

• 1/3 cup low-fat yogurt

• 2 tsp finely shredded lemon peel

• Lemon Glaze

Here is how to do it:

1. Lightly coat an 8x1.5 inch round cake pan with non stick cooking spray; set aside. In a small bowl stir together flour, baking powder, baking soda and salt.

2. In a large mixing bowl combine granulated sugar, egg yolks and oil; beat with an electric mixer on high speed for 2 minutes. Add yogurt and lemon peel. Beat until combined. Add flour mixture and beat just until combined.

3. In a medium mixing bowl, beat egg whites until stiff peaks form. Stir one-third of the stiffly beaten egg whites into batter to lighten. Pour in remaining egg whites.

4. Spread in prepared pan and bake in a 350º oven for 25 minutes or until top springs back when lightly touch.

5. Cool in pan for 10 minutes. Use tines of a fork to pierce cake. Slowly drizzle Lemon Glaze over cake. Cool completely. Remove from pan and turn cake top side up. If desired, top individual servings with strawberries and garnish with lemon pieces. Sprinkle with powdered sugar.

Lemon Glaze: In a small bowl stir together 3 tbsp lemon juice and 2 tbsp sifted powdered sugar.

This is so good with tea in the evening.