Cancer Institute A national cancer institute
designated cancer center

Lemon Cake

Serves: 12
Serving Size:   156 calories, 28g carbs, 4g protein, 3g fat (<1g saturated fat),
1g fiber, 258mg sodium

NOTE: This recipe is OK for those on the LMD (Low Microbial Diet) without the fresh berries


Cooking spray 2 Tbsp canola oil
1 cups all-purpose flour  1 tsp grated lemon peel
cup whole-wheat flour 1 Tbsp fresh lemon juice
1 tsp baking powder tsp vanilla extract
2/3 cup granulated sugar lemon extract
1 tsp baking soda  1 tsp confectioners' sugar (for garnish)
tsp salt     1 cup skim milk 
2 eggs    Fresh raspberries or strawberries (optional)


1. Preheat the oven to 350 degrees.
2. Spray a 9-inch square pan (or muffin tins) with vegetable cooking spray.
3. In a large bowl, stir together the flours, baking powder, sugar, baking soda and salt.  In another bowl, stir together the milk, eggs, canola oil, lemon peel, lemon juice and vanilla and lemon extracts.  Add the milk mixture to the dry ingredients.  Stir just to combine.
4. Pour the mixture into the prepared pan and spread it into an even layer.  Bake for about 45-55 minutes, until a toothpick inserted in the center comes out clean.  Cool in the pan on a wire rack for 10 minutes.  Remove the cake to the rack and cool to room temperature.
5. Sift confectioners' sugar over the cooled cake, if desired.  Top the cake with fresh raspberries or strawberry slices, if desired.

Optional Icing: Whip one 8oz pack of softened reduced-fat cream cheese, thinning it to the desired consistency with skim milk and a little honey.  Spread it over the top of the cake.

Recipe from: The American Institute for Cancer Research; e-Recipes

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