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Berry-Filled Lemon Cake

This dessert starts with a convenient boxed cake mix. "The cake and glaze have a mild lemon flavor that's delightful paired with fresh berries," says Leanne Kistler of San Antonio, Texas.
  • Total Time
    Prep: 10 min. Bake: 40 min. + cooling
  • Makes
    14 servings

Ingredients

  • 1-1/4 cups water
  • 3/4 cup egg substitute
  • 1/4 cup plain nonfat yogurt
  • 1 tablespoon grated lemon zest
  • 1 package yellow cake mix (regular size)
  • 1/2 cup confectioners' sugar
  • 3 teaspoons lemon juice
  • 2 cups sliced strawberries

Directions

  • In a large bowl, combine the cake mix, water, egg substitute, yogurt and lemon zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  • Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
  • Combine sugar and lemon juice; drizzle over cake. Fill center of cake with strawberries.
Editor's Note: Due to the egg substitute, this cake does not rise very high.
Nutrition Facts
1 piece: 189 calories, 3g fat (0 saturated fat), 1mg cholesterol, 254mg sodium, 38g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 2 starch, 1/2 fruit, 1/2 fat.

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